Can I Use a Graham Cracker crust?

Of course! I prefer how the pastry pie crust holds up after baking, but if you want a graham cracker crust, this is a good recipe: 1 ½ cups finely crushed graham crackers 1/3 cup butter, melted 3 tablespoons sugar 1. Heat oven to 350°F. Stir together all ingredients. Press the mixture firmly and evenly against the bottom and side of the pie plate. 2. Bake for about 10 minutes or until light brown; cool on a cooling rack before filling.

How do I ensure the cheesecake filling turns out smooth and creamy?

Make sure to use room-temperature ingredients. Cold cream cheese and other ingredients will be difficult to mix. Room-temperature ingredients will blend together quickly and evenly.

How do I know when the cheesecake pie is fully baked?

The center of the pie should be set, while still slightly jiggly, as it will continue to solidify as it cools and chills in the refrigerator.

Can I make this recipe ahead of time?

Yes! This cheesecake pie can be made up to 2 days in advance. It can also be frozen for up to 6 months and thawed overnight in the refrigerator before serving.

Does this recipe require a water bath?

No! This recipe does not require a water bath. Traditional cheesecakes often require a water bath to ensure even baking, but this recipe does not need one due to its thinner filling layer.

Lemon Cheesecake Pie Recipe

Description

This Lemon Cheesecake Pie recipe is perfect for lemon lovers- so sweet, lemony and creamy, with just a tiny bit of tartness- yum!

Ingredients

Units Scale

(recipe adapted from Real Simple magazine)

2 8 oz bars of cream cheese, softened
1 cup sugar
1 cup sour cream
2 large eggs
1/3 cup fresh squeezed lemon juice
1 tsp vanilla
1/4 tsp salt
your favorite 9-inch deep dish premade pie crust
extra lemon for zest

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Instructions

Using a hand mixer or beater, combine cream cheese, sugar, sour cream, eggs, lemon juice, vanilla, and salt (everything except the zest and pie crust ) until smooth.
Pour into crust and bake at 325 until the center is set but still slightly wobbly. (40 to 50 minutes.) To keep the pie crust from burning, cover the pie crust edges with foil. See how I covered my pie here.
Let cool, then chill til firm (around 3 hours.)
Before serving, top with a thin layer of whipped cream and lemon zest

Enjoy

Notes

Use either a graham cracker or traditional pie crust – whichever you prefer!