Creamy Lemon Pudding Cheesecake Food

LEMON PUDDING CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, remaining sugar, flour and milk with mixer until blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, prepare chocolate curls from white chocolate. (See tip.)
• Top cheesecake with COOL WHIP and chocolate curls just before serving.

LEMON PUDDING CHEESECAKE

Steps:

• Preheat oven to 325.
• Mix crushed vanilla wafers, 1 tbsp.
• sugar and melted butter.
• Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
• Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
• Add sour cream and min.
• Add eggs one at a time.
• Mix in dry pudding just until blended.
• Bake one hour and 5-15 minutes until center of cheesecake is set.
• Run a knive around the edge of the pan.
• Let cool then refrigerate overnight.
• Remove sides of pan.
• Keep refrigerated.
• (Blueberry pie filling sounds like a good topping but it is good plain).

CREAMY LEMON PUDDING CHEESECAKE

Steps:

• Preheat oven to 325. Mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9"-inch springform pan. Bake for 10 minutes.
• Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended.
• Bake for 65 minutes to 75 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.

SUGAR-FREE LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
• Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set.
• Cool and refrigerate at least 4 hours.
• Garnish with addition lemon yest if desired.
• Store leftover cheesecake in refrigerator.

CREAMY LEMON CHEESECAKE

Steps:

• In a mixer bowl, cream the cream cheese until light and creamy.
• Add the confectioner's sugar, lemon peel, and lemon juice, cream together. For about 3 minutes. Scraping the bowl, adding Cool Whip. Mix on high for 1-2 minutes more. Pour cheese filling into piecrust and refrigerate 2 hours to firm.
• In a small bowl, mix the cherry pie filling with the almond extract, mixing well.
• Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. Yields: 8 servings.
• Note: I usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner's sugar; depending on the brand of cherry pie filling I bought.

LEMON CHEESECAKE (FILLING)

Steps:

• Add the lemon juice and icing sugar to the cheese, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split.
• Store in the fridge until ready to use/serve.

LIGHT & CREAMY LAYERED LEMON CHEESECAKE

Steps:

• To make bottom layer:.
• Mix flour, margarine, and chopped nuts together and spread evenly in 9" x 13" x 2.5" pan.
• Bake 15 minutes on 350 degrees.
• Cool.
• To make second layer:.
• Blend cream cheese, powdered sugar, and Cool Whip in mixer.
• Spread over crust.
• To make third layer:.
• Mix pudding according to package directions (using 3 Celsius milk for 2 packages) and pour immediately into pan.
• To make top layer:.
• Spread remaining 9 oz. Cool Whip on top of other layers.