Cheese Lemon Cake with a nutty crust

Craving a delightful dessert that’s both zesty and creamy? Try out this Cheese Lemon Cake with a nutty crust! 
It’s the perfect blend of tangy lemon flavor with the richness of cheese, all wrapped up in a crunchy crust. Here’s what you’ll need:


• 1 1/2 cups graham cracker crumbs
• 1/2 cup chopped nuts (such as almonds or walnuts)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp vanilla extract


. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
. In a bowl, combine graham cracker crumbs, chopped nuts, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
. In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
. Stir in lemon zest, lemon juice, and vanilla extract until fully incorporated.
. Pour the cream cheese mixture over the crust in the pan.
. Bake for 40-45 minutes, or until the center is set.
. Allow the cake to cool completely before chilling it in the refrigerator for at least 4 hours or overnight.

. Serve slices of this luscious Cheese Lemon Cake chilled, and enjoy the burst of lemony goodness

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