LOVELY LEMON CHEESECAKE
Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.
Nutrition Facts : Calories 444 calories, Fat 32g fat (19g saturated fat), Cholesterol 169mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.
TANGY LEMON CHEESECAKE
This dessert gets added spark from a gingersnap crust and a luscious lemon sauce. The mix of sweet and tart is unexpected and delightful. I came up with the recipe based on several others I encountered on a trip to California with my husband for our 15th anniversary.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla. Pour into crust., Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and zest. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.
Nutrition Facts : Calories 349 calories, Fat 17g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 295mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC TANGY LEMON CHEESECAKE
This recipe was passed on to me by a farmers wife Barbara nearly 50 years ago, they had seven children so be prepared as this makes a big pie! Its a beautiful cheesecake with a wonderful tangy lemon taste and its light not heavy at all and the gingernut biscuit pie crust give it a wonderful contrast of flavours .
Provided by JoyfulCook
Categories Cheesecake
Time 40m
Yield 8-9 serving(s)
Number Of Ingredients 9
Steps:
- Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.
- Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
- Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
- Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.
- Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
- You can make two smaller pies and they freeze really well.
Nutrition Facts : Calories 492.2, Fat 34.2, SaturatedFat 12.1, Cholesterol 35.5, Sodium 743.9, Carbohydrate 35.7, Fiber 0.9, Sugar 13.6, Protein 12.1
LEMON DREAM CHEESECAKE
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON CHEESECAKE
A New York-styled lemon cheesecake with a sweet graham cracker crust, melt in your mouth filling and a nice zing from the tangy lemon curd topping.
Provided by Tricia
Categories Dessert
Time 12h
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Invert the bottom of a 9-inch springform pan so the cheesecake can slide off onto a serving platter once chilled. Line with a round of parchment paper, if desired.
- In a food processor, process the graham crackers to fine, even crumbs, about 30-seconds. Add the sugar and salt, and pulse 2 or 3 times to combine. Add the warm melted butter in a slow, steady stream while pulsing. Process until the mixture is evenly moistened and resembles wet sand.
- Transfer the mixture to the prepared 9-inch springform pan. Using the bottom of a dry measuring cup, press the crumb mixture into the bottom and 1-inch up the sides of the pan. Don't press too hard. Slightly firm is good. Bake until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling.
- Once cooled, wrap the bottom and sides of the pan in a double layer of heavy-duty foil. Set the springform pan in a roasting pan.
- Reduce the oven temperature to 325°F.
- In the bowl of a clean food processor, combine ⅓ cup of sugar with the lemon zest. Pulse until the sugar is pale yellow and the zest is broken down. Transfer the lemon sugar to a 2-cup measuring cup with a spout. Whisk in the remaining 1 cup of sugar and the flour. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. With the mixer running on medium-low, slowly add the lemon sugar mixture. Beat until the mixture is smooth, scraping down the sides and bottom of the bowl as needed.
- With the speed set on medium, add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl, beat again to blend. Be careful not to over beat.
- Add the lemon juice, vanilla and sour cream. Beat on low until combined. Scrape down the sides and bottom of the bowl, and beat again for another 5 seconds or until well blended.
- Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
- Bake at 325°F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 90 to 100 minutes.
- Turn off the oven and prop the oven door open using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 hours.
- When the cheesecake is cool, spread the lemon curd on top of the cheesecake leaving a 1-inch border around the edge. Cover tightly with plastic wrap and refrigerate overnight, or up to 24 hours.
- Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Pipe or dollop whipped cream around the outer edges of the cheesecake and garnish with fresh lemon slices, if desired. Slice into wedges and serve.
- In a cold medium mixing bowl using an electric mixer, beat the whipping cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop or pipe the whipped cream on top of the cheesecake in a decorative pattern.
Nutrition Facts : Calories 703 kcal, Carbohydrate 63 g, Protein 10 g, Fat 47 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 192 mg, Sodium 514 mg, Fiber 1 g, Sugar 52 g, UnsaturatedFat 14 g, ServingSize 1 serving
TANGY LEMON BLUEBERRY CHEESECAKE
I love the taste of lemon and blueberry together. Add that to a cheesecake and it can't get much better!
Provided by LifeIsGood
Categories Cheesecake
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. Chill.
- Preheat oven to 375 degrees.
- Combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes).
- Fold in 1 cup blueberries and blend lightly.
- Add prepared filling onto crust.
- Bake for 50-60 minutes, until set.
- After taking the cheesecake out, turn the oven temperature up to 475 degrees.
- Mix topping ingredients together, using an electric mixer, and pour on top of cheesecake.
- Bake for about 7 minutes.
- Cool cheesecake, then refrigerate to keep it firm.
- Garnish with fresh blueberries and lemon zest!
Nutrition Facts : Calories 459.3, Fat 29.9, SaturatedFat 15.3, Cholesterol 124.5, Sodium 282.6, Carbohydrate 43, Fiber 0.7, Sugar 36.3, Protein 6.4
TANGY LEMON CHEESECAKE
I like the sound of this with the lemon sauce poured on cheesecake.This does take time to make because of refrigerating cake and sauce overnight before serving.
Provided by Barb in WNY
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine cookie crumbs and melted butter; mix well.
- Press into the bottom and 2-inches up the sides pf a greased 9- inch spring form pan; set aside.
- In a mixing bowl, beat cream cheese and sugar with an electric mixer until smooth.
- Add eggs; beat on low just until combined.
- Add lemon juice and vanilla; beat just until blended.
- Pour into crust.
- Bake at 350F for 30 to 40 minutes, or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of pan to loosen; cool 1 hour.
- To make Sauce:.
- In a saucepan, combine sugar and cornstarch.
- Stir in water until smooth;.
- Bring to a boil over medium- high heat.
- Reduce heat; cook and stir over medium heat for 2 minutes, or until thickened.
- Remove from the heat; stir in butter and lemon peel.
- Refrigerate cheesecake and sauce overnight.
- Serve sauce over cheesecake .
Nutrition Facts : Calories 598.7, Fat 34.6, SaturatedFat 19.7, Cholesterol 139, Sodium 558.5, Carbohydrate 64.9, Fiber 1.1, Sugar 34.9, Protein 8.6
TANGY LEMON CHEESECAKE BARS
This was in a magazine called "First". I cut it out because it sounded so yummy. I finally made these for Christmas Eve and they were a big hit...kept a few for a photo...crumbs and all...:)
Provided by teresas
Categories Bar Cookie
Time 1h30m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8" or 9" square pan with a sheet of aluminum foil extending 2' beyond 2 sides of the pan.
- Grate 1 tsp of the yellow zest from a lemon and squeeze 3 tbs. juice.
- Beat butter, salt, 1/2 tsp lemon zest and 1/4 cup sugar until creamy.
- On low speed, beat in flour until crumbly.
- Beat in about 1 tbs lemon juice until dough just holds together.
- Press dough into bottom of prepared pan.
- Refrigerate 15 minutes.
- Heat oven to 350°.
- Bake crust until golden, 20 to 25 minutes.
- Beat cheese with 2/3 cup sugar until smooth.
- Beat in eggs, 1/2 tsp lemon zest and 2 tbs. lemon juice.
- Pour over crust.
- Bake until cheesecake is firm and top puffs, 35 to 40 minutes.
- Cool completely.
- Refrigerate until cold.
- Let stand at room temperature 1 hour before cutting.
- Lift cheesecake out of pan using foil as handles.
- Cut into triangles.
Nutrition Facts : Calories 119.5, Fat 8.1, SaturatedFat 4.7, Cholesterol 34.9, Sodium 93.7, Carbohydrate 10.4, Fiber 0.2, Sugar 6.3, Protein 1.8
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