The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

See More

Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

View Slideshow

All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

View Slideshow

60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

View Slideshow

Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

View Video
Popular in Food

Lemon Cheesecake

5.0 by 3 people
Rate me!
  • Makes: 10 servings
  • Prep: 25 mins
  • Bake: 5 mins 350°

Lemon Cheesecake



  1. Place oven rack at center position. Preheat oven to 350 degree F. To make the crust, combine the crumbs and melted butter. Press the cookie crumbs onto the bottom only of an 8-inch springform pan. Bake for 5 minutes. Cool on wire rack.
  2. To make the filling, pour half-and-half into a small saucepan. Sprinkle gelatin over half-and-half. Let stand for 3 minutes to soften. Heat and stir gently over medium heat about 1 minute or just until gelatin dissolves. Remove from heat; cool.
  3. Meanwhile, in a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth; add lemon curd and lemom peel. Add half-and-half mixture; beat about 1 minute more until combined. Pour filling over crumb crust in springform pan; smooth top with a spatula. Cover with plastic wrap; chill for at least 6 hours or up to 48 hours.
  4. To serve, run a small knife around inside of springform pan to loosen; remove sides of pan. Top cheesecake with pomegranate seeds or raspberries. Makes 10 to 12 servings.

From the Test Kitchen

Cheesecake can be made two days ahead; store covered in refrigerator. Seed pomegranates; cover and chill.

Nutrition Facts (Lemon Cheesecake)

    Per serving:
  • 451 kcal cal.,
  • 32 g fat
  • (19 g sat. fat,
  • 109 mg chol.,
  • 322 mg sodium,
  • 17 g carb.,
  • 3 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...