Honey Lemon Cheesecake

Recipe courtesy of Liz Burrell from the Big Green Egg Culinary Center



  • (8 oz. (229 g)) packages of cream cheese, at room temperature 
  • 1 1/3 cups (320 ml) of sugar 
  • large eggs, at room temperature 
  • 1 1/3 cups (320 ml) of sour cream 
  • 1 tablespoon (15 ml) cornstarch 
  • 2 tablespoons (30 ml) lemon extract 
  • 3 tablespoons (45 ml) honey 
  • 2 tablespoons (30 ml) pure vanilla extract 
  •  Yellow food coloring 
  • lemon 
  • 2 1/2 cups (600 ml) finely crushed graham cracker crumbs 
  • 1/4 cups (60 ml) sugar 
  • 3/4 cups (180 ml) melted butter 


Step 1

Set your EGG for indirect cooking with a convEGGtor at 350°F/176°C

Step 2

Crush the graham cracker crumbs until there are no large pieces left. Add 1/4 cups (60 ml) sugar to the crackers and mix, then add the butter. The graham cracker mixture should stick together easily.

Step 3

Pack the crust on the bottom of the pan and about 1 inch (3 cm) up the sides; make sure there are no air holes in your crust. Place the pan in the EGG and cook for 10-15 minutes until the edges are just golden brown – you don’t want to overcook the crust otherwise it will burn later.

Step 4

Once the crust is finished, remove it from the EGG and let it cool about 30 minutes. Lower the temperature of your EGG to 325°F/162°C.

Step 5

While the crust is cooling, prepare the filling. Beat the softened cream cheese with a heavy-duty mixer on medium speed until creamy, about 5 minutes. Gradually add 1 1/3 cups (320 ml) of sugar, beating until smooth. Add the eggs one at a time, beating just until the yellow disappears after each addition.

Step 6

On low speed, mix in the sour cream, cornstarch, lemon extract, honey, vanilla extract and a few drops of yellow food coloring.

Step 7

Once the filling is finished, pour into the crust – the filling must be completely smooth before pouring into the pan. Drop a few drops of yellow food coloring on the top of the filling. Take a toothpick and swirl the food coloring to decorate in a swirl pattern.

Step 8

Set the cheesecake in the EGG. Add a small bowl (metal or heat resistant glass) of water next to the cheesecake – this keeps the cake moist and helps prevent cracking. Bake for approximately 1 hour or just until the edges are golden, and the middle is still slightly jiggly. The cheesecake will continue to cook while it rests.

Step 9

Carefully remove the cheesecake from the EGG. Let it cool uncovered without moving it for 2-3 hours until it is at room temperature. Cover with plastic wrap, and place in the refrigerator for 24 hours.

Step 10

Release the spring form pan; top with lemon slices as a garnish and serve!

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