• Preparation Time 30 minutes
  • Baking Time 60 minutes
  • Makes about 12 servings
  • Freezing Not Recommended

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Ingredients

  • Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup sifted icing sugar
  • 1 cup butter
  • Filling
  • 3 pkgs cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1/3 cup lemon juice
  • 2 tsp vanilla extract
  • Topping
  • 2 cups sour cream
  • 3 tbsp granulated sugar
  • Glaze
  • 1/2 cup granulated sugar
  • 2 tbsp corn starch
  • 3/4 cup water
  • 1/3 cup lemon juice
  • 1 egg yolk, beaten
  • 1 tbsp butter

Serving Size: about 12 servings

Directions

Serving Size: about 12 servings

  • Preheat oven to 350°F (180°C)
  • Crust: Combine all ingredients in food processor or with pastry blender until crumbly.
  • Press firmly in 13" x 9" (32 cm x 23 cm) pan.
  • Bake in preheated oven for 15 to 20 minutes, or until light golden.
  • Filling: Fouetter cream cheese and sugar in large bowl on high speed of electric mixer until smooth.
  • Add eggs, lemon juice and vanilla, beating until smooth. Spread over crust.
  • Bake in preheated oven for 35 minutes, or until set.
  • Combine sour cream and sugar for topping. Spread over cheesecake.
  • Return to oven for 5 minutes. Cool 1 hour.
  • Glaze: Combine sugar and corn starch in saucepan.
  • Stir in water, lemon juice and egg yolk.
  • Cook on medium heat, stirring constantly until mixture comes to a boil and thickens.
  • Stir in butter.
  • Cool slightly. Spread over cheesecake.
  • Store in refrigerator.
  • Cut into squares.

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