EASY NO-BAKE LEMON CHEESECAKE
Steps:
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner's sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan. Garnish with lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired.
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.
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
This is the creamiest, most delectable, most lemony cheesecake! It's speckled with lemon zest and topped with tart, luscious lemon curd. It's just what you need to satisfy that sweet-tart craving.
Provided by Cindy Rahe
Categories Dessert Baking Make-ahead
Time 9h30m
Yield 16
Number Of Ingredients 14
Steps:
- Prepare the oven and baking sheet: Preheat the oven to 350°F. On a baking sheet place a sheet of aluminum foil large enough to wrap around the outside of the springform pan. Set it aside.
- Reduce the heat and create a steam bath: Turn the oven down to 325°F. Place a 9x13-inch baking dish on the lower rack of the oven and fill with boiling water; this will create a steamy environment for the cheesecake to bake.
- Allow the cheesecake to cool slowly: Turn off the oven and allow the cheesecake to cool for 60 minutes with the oven door closed. Crack open the oven door (place a wooden spoon between the door and the frame of the oven to keep it just cracked) and allow the cheesecake to cool for an additional 45 minutes before removing from the oven to cool on a baking rack, until it reaches room temperature. The cheesecake may have domed slightly while baking but should deflate to a flat top with a small ridge around the edge, as it slowly cools. Remove the foil once the cheesecake has cooled to room temperature (anytime after the cheesecake has pulled away from the edges of the pan and it's cool enough to handle).
- Transfer to the refrigerator: Once the cheesecake is at room temperature, transfer it to the refrigerator to chill for at least 6 hours before serving.
Nutrition Facts : Calories 427 kcal, Carbohydrate 35 g, Cholesterol 140 mg, Fiber 0 g, Protein 7 g, SaturatedFat 17 g, Sodium 300 mg, Sugar 26 g, Fat 30 g, ServingSize 12-16 servings, UnsaturatedFat 0 g
SIMPLY PERFECT LEMON CHEESECAKE
An easy and perfectly smooth and creamy lemon cheesecake, with a graham cracker base.
Provided by Jennifer
Categories Dessert
Time 1h45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325F (not fan-assisted/not convection)
- Make the Crust: Add graham cracker crumbs to a medium bowl and stir in the brown sugar. Pour the melted butter overtop, then stir until all the crumbs are moistened and have a wet sand texture. Add a pinch of salt if you used unsalted butter.
- *If using an 8-inch springform pan, remove 1/2 cup of the crumb mixture, as you won't need it all for the base. You can reserve to sprinkle on top of the finished cake, if you like (sprinkle around the outside edge in a ring).
- Press the moist crumb mixture into the bottom of your springform pan. Use the bottom of a dry measuring cup to make sure the crust is really pressed down, to make it easiest to cut later on.
- Bake the crust until it is lightly golden brown, about 10 minutes. Remove from oven and set aside to cool. Leave oven on and set at 325F.
- Make the Filling: Combine the room temperature cream cheese, sour cream and granulated sugar in the bowl of a food processor. Process until the mixture is extremely smooth and well blended, a minute or two. Remove the lid of the food processor and scrape down the sides and bottom of the food processor and try to reach under the blades if you can, to fine and incorporate any stubborn chunks of cream cheese. Process again briefly after scraping. (Getting a perfectly smooth batter at this point is important to prevent cracks in your finished cake, so take the time here to make sure it's well blended and smooth).
- Add the eggs, lemon juice and zest and a pinch of salt and keep processing until it's super smooth and creamy, another 30 seconds or so.
- Pour the filling into the baked crust *You may have some leftover filling if you are using a regular cake pan.
- Bake in preheated 325F oven until mostly set, with a little jiggle in the centre 3-4 inches, with the outsides looking set and puffy, about 20 to 30 minutes. The filling should not brown at all. Don't over-cook, as this can cause your cheesecake to crack.
- Turn the oven off and open the door a crack (inserting a wooden spoon in the crack will help it say open). Let the cheesecake sit in the oven for about 10 minutes before transferring it to a wire rack on the counter to cool completely.
- Once cooled completely, over the top of the springform pan with plastic wrap, then a layer of aluminum foil. Place the cheesecake in the refrigerator to chill for at least 1 hour or up to 24 hours.
- To serve, remove from springform pan. Topping option: citrus slices, a scattering of blueberries or blackberries, a mint leaf and a dusting of icing sugar, if you like.
Nutrition Facts : Calories 245 kcal, Carbohydrate 26 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 437 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
BEST EVER LEMON CHEESECAKE
This cheesecake is wonderful, so creamy and lemony I could inhale it. This a large recipe, it does make a lot of cake, the recipe could be halved. I top this with whipped cream. I hope you enjoy it as much as my family does.
Provided by C.C619
Categories Cheesecake
Time 21m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375f.
- Spray or grease a 10 inch spring form pan.
- To make the crust, melt the butter and combine with the cracker crumbs and one teaspoon of vanilla extract.
- Spread the crumb mixture in the baking pan pressing it firmly into the base and level with the bottom of a measuring cup.
- Bake for 5 mins, remove from oven and allow to cool till needed, refridgerate if not using immediatley.
- Lower the oven temp to 325f.
- Use an electric mixer on slow to beat the cream cheese till creamy and no lumps remain, scrape down the bowl a couple of times.
- Add sugar and salt until well blended, then add eggs one at a time maiing sure mixture is smooth before adding the next. Scrape down the bowl.
- Stir in the lemon,lemon zest, vanilla, sour cream, and heavy cream till just smooth.
- Pour the batter into the prepared pan and bake at 325f for 45-50 minutes. The edges of the cake will look set but the centre will still jiggle. Turn off the oven and leave the oven door open slighty and aallow the cake to cool in the oven for one hour.
- Remove from the oven and run a knife around the outside of the cake to allow the cake to contract without cracking. Refridgerate overnight. I top mine with whipped cream. Enjoy.
COOL LEMON CHEESECAKE
Got 15 minutes? That's plenty of time to get this no-bake lemon cheesecake ready for its chill time in the fridge.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Spray 9-inch springform pan with cooking spray. Sprinkle with 1/2 the graham crumbs; set aside.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour into blender. Add cottage cheese and reduced-fat cream cheese; blend until smooth, stopping occasionally to scrape down side of blender. Pour into large bowl. Stir in COOL WHIP with whisk. Pour into prepared pan. Sprinkle with remaining graham crumbs.
- Refrigerate 4 hours or until firm. Top with pie filling just before serving.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
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