The recipe for Shoney's lemon cheesecake is unavailable to the public, but recipes for similar cheesecakes can be found. Recipes for the cake crust are available as well, but ready-to-use crusts may also be used.
Place 16 ounces of cream cheese, 1/2 cup of sugar, 1/2 teaspoon of lemon zest, 1 tablespoon of fresh lemon juice and 1/2 teaspoon of vanilla into a bowl and mix with a blender. Once the ingredients are mixed, add 2 eggs and mix again. Pour the ingredients into a ready-to-use 6-ounce crust, and then place the cake into an oven heated to 350 degrees Fahrenheit. Bake the cake for 40 minutes or until the center of the cake is almost set. After the 40 minutes have expired, briefly allow the cake to cool and then place it into a refrigerator for three hours or until it is firm.
For the cake crust, combine 2 cups of graham cracker crumbs, 6 tablespoons of melted butter and 1/4 cup of sugar in a bowl. Press the mixture onto the bottom and two inches up the side of a greased 10-inch pan and bake it for 10 minutes in a 325 degree oven. Allow the crust to cool on a wire rack.