A few years ago, I discovered something startling about my sister. It came as a complete surprise to me, and quite honestly, I was pretty upset about it. The girl doesn’t like lemon! I just couldn’t believe it…how could someone not like lemon? To me, it is the perfect flavor, especially in baked goods. It complements all sorts of things, especially other fruits. Since I found this out about Ellyn, I have been on a personal mission to convert her to be a lemon lover. Up until now it hasn’t really gone over so well. I decided to give it one last shot.
About a year ago, the recipe for Lemon Jewel Cheesecake was developed in the Test Kitchens. The first time I tasted it, I was instantly obsessed. Cheesecake is one of my favorite desserts, and the addition of lemon makes it a perfect, summery recipe. So, I decided on my last attempt to win Ellyn over with a lemon recipe, I would make Lemon Jewel Cheesecake.
This recipe needs to be made the night before you intend to serve it. Refrigerating for at least 8 hours is necessary. And well worth the wait!
To start out, heat your oven to 325°F. Combine graham cracker crumbs (I crushed graham crackers in my food processor, but you can always smash them in a plastic food bag or buy them pre-crushed), melted butter and sugar in a bowl and stir it together.
Press this mixture on the bottom and up sides of a springform pan. Using the springform pan is important so you can get the cheesecake out without any issues. It’s definitely worth the money to pick one up if you don’t have one already!
A little trick I use to make sure the crust is even is to use the bottom of a dry measuring cup to press the crumbs along the bottom and sides.
Press it up the sides evenly until it looks something like this:
Now combine the softened cream cheese, sugar and lemon zest in a large bowl, beating it until it’s creamy.
Add 1 egg at a time to the cream cheese mixture…
…beating after each addition until it comes together.
Pour this mixture over the crust.
Now drop lemon pie filling by the tablespoonful over mixture- since you will be using 1 cup of pie filling, that equals out to be 16 tablespoons.
Now swirl the pie filling through the cheesecake with a knife- this will make the inside of the cheesecake look pretty.
Bake for 60 to 70 minutes, or until the edges are lightly browned. Cool the cheesecake in the pan for 5 minutes, then run a knife around the inside of the pan to loosen it. Now cool it completely for 4 hours.
Once the cheesecake is completely cool, make the topping. Beat whipping cream until stiff peaks form. Then set the whipped cream aside.
Beat 3 ounces of cream cheese, powdered sugar and remaining pie filling in another bowl until creamy.
Gently stir in the whipped cream.
Spread over the top of the cooled cheesecake.
Now comes the hard part – waiting while it refrigerates, which takes at least 4 hours.
Just before you serve this beauty, top it with lemon jelly candy slices and raspberries.
Here is Ellyn with the cheesecake. Verdict: “not bad.” Better than what I was expecting! She actually ate her piece and found it to be “acceptable” which is huge when it comes to Ellyn eating lemon. Everyone else at the table “licked their plates clean!"
Are you a lemon lover like me? Or are you like my sister and avoid citrus? Either way, try this Lemon Jewel Cheesecake for yourself. You may be surprised at how much you love it!
Mallory is a Product Specialist in the Test Kitchens at Land O'Lakes and writes for our Recipe Buzz® Blog.