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a pale cinnamon cheesecake brightened with curls of lemon zest on top, one slice cut, in a wide horizontal shot on a sunny kitchen counter with lemons nearby, natural light, shallow depth of field, landscape orientation

Lemon Zest Cinnamon Roll Cheesecake

Refreshing lemon cheesecake with a swirl of cinnamon sugar.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp cinnamon
  • 1/3 cup brown sugar

Method
 

  1. Preheat the oven to 325°F and press the buttered graham crumbs into a springform pan.
  2. Beat the cream cheese and sugar smooth, then add the eggs one at a time.
  3. Beat in the lemon zest and juice until bright and fragrant.
  4. Swirl the cinnamon and brown sugar through the batter.
  5. Pour into the crust and bake 60 minutes until set, then cool.
  6. Chill overnight, then garnish with a little extra lemon zest before serving.

Notes

Zest the lemon before juicing; it is so much easier that way.