Lemon Cheesecake Streusel Pie Lemon Cheesecake Streusel Pie

Author: Canadian Living

Layers of creamy cheesecake, tangy lemon filling and crunchy streusel come together fabulously on a flaky crust.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: May 2008


Lemon Filling:
Streusel Topping:


Lemon Filling: In heatproof bowl, whisk together eggs, egg yolks, sugar and lemon juice. Set over saucepan of simmering water; cook, constantly stirring, until thick enough to mound on spoon, 15 to 20 minutes.

Strain through fine sieve into bowl; stir in butter. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate for up to 3 days.)

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 15 minutes. Remove weights and foil; prick base all over with fork. Bake for 10 to 12 minutes or just until pastry starts turning golden. Let cool on rack.

Streusel Topping: In bowl, combine flour with sugar; drizzle with butter, stirring until crumbly. Set aside.

Cheesecake: In bowl, beat cream cheese with sugar until fluffy; beat in egg and vanilla. Spread in pie shell. Spread filling over top. Sprinkle with streusel.

Bake in bottom third of 350°F (180°C) oven for about 45 minutes or until puffed and streusel is golden. Let cool on rack. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Nutritional facts Per each of 10 servings: about

  • Sodium 276 mg
  • Protein 9 g
  • Calories 511.0
  • Total fat 28 g
  • Cholesterol 257 mg
  • Saturated fat 16 g
  • Total carbohydrate 58 g


  • Iron 14.0
  • Folate 33.0
  • Calcium 5.0
  • Vitamin A 29.0
  • Vitamin C 5.0
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Lemon Cheesecake Streusel Pie