DOUBLE LEMON CHEESECAKE
Sandwiched between a vanilla wafer crumb crust and a zingy lemon glaze, this creamy cheesecake is a shoo-in to win Best Lemon Cheesecake in your house.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield Makes 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
- Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp. lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 105 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS RECIPE - (4.1/5)
Provided by á-42947
Number Of Ingredients 10
Steps:
- HEAT oven to 325ºF. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min. SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve. garnish with blueberries or lemon grating
EASY LEMON CHEESECAKE (NO BAKE)
Easy No-Bake Lemon Cheesecake - A delicious lemon cheesecake with a crunchy biscuit base that's absolutely packed full of flavour from the fresh lemon zest and juice. It's unbelievably moreish!
Provided by Charlotte Oates
Categories Dessert
Time 15m
Number Of Ingredients 9
Steps:
- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
- Melt the butter (40g).Crush the digestive biscuits (100g). Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Finely grate the zest of 2½ lemons. Squeeze out the juice until you have enough for 5 tsp and set aside.
- Whip the double cream (280ml/300g) until it forms a soft peak. Add the cream cheese (250g), caster sugar (100g), lemon zest and lemon juice.Whisk together until combined and thick.
- Remove the tin from the fridge and add the lemon mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps. Once you've added all of your lemon mixture, smooth the top with a palette knife. Put your cheesecake into the fridge for at least 2 hours to set fully.
- When you're ready to serve, carefully remove the cheesecake from the tin. You may find the edges become a little smudged as you do this. If this happens, simply run a small palette knife around the edge of the cheesecake to smooth it out again.
Nutrition Facts : Calories 420 kcal, Carbohydrate 23 g, Protein 3.3 g, Fat 36 g, SaturatedFat 22.3 g, Sodium 137.8 mg, Fiber 0.7 g, Sugar 16.6 g, ServingSize 1 serving
DELUXE DOUBLE LAYER CHEESECAKE
Great Grandma Rush's Cheesecake recipe. This recipe includes making the graham cracker crust, and the two layer cheesecake. I use 1-gallon ziplock and my rolling pin to crush the graham crackers. I also use real lemon for the lemon juice. This recipe was designed for a springform pan, if using glass pie plates this usually can be made into two cakes. Servings vary based on how large you cut the slices.
Provided by Designs by Kurlz
Categories Cheesecake
Time 1h5m
Yield 1-2 cakes, 8-16 serving(s)
Number Of Ingredients 10
Steps:
- Graham Cracker Crust - Mix crushed graham crackers and 1/2 C sugar. Add melted butter and mix. Press graham cracker mix into springform pan (or glass pie plate). Bake for 9 min @ 350 deg.
- First Layer - Blend cream cheese, 1 C sugar, eggs, and lemon juice until smooth (about 2-3 min). Pour over baked crust. Bake 25-29 min @ 350 deg.
- Second Layer - Stir sour cream, 4-5 tbls sugar, and vanilla until smooth. Pour over cake. Bake 5 min @ 350 deg.
- Finish - Let cake set overnight in refrigerator.
DOUBLE LEMON CHEESECAKE
Provided by Kay Schlozman
Categories Cake Food Processor Dessert Bake Kid-Friendly Cream Cheese Lemon Chill Sour Cream Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
- Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.
DOUBLE-LEMON CHEESECAKE BARS
Make and share this Double-Lemon Cheesecake Bars recipe from Food.com.
Provided by dbblhm
Categories Dessert
Time 1h15m
Yield 1 Bar, 16 serving(s)
Number Of Ingredients 11
Steps:
- Line 13x9 inch pan with foil, with ends of foil over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minute.
- Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 minute or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
- Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 418.9, Fat 26.6, SaturatedFat 13.7, Cholesterol 114.7, Sodium 279.4, Carbohydrate 40.6, Fiber 0.5, Sugar 23.9, Protein 6
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- Preheat oven to 325 degrees. Line a13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minuntes.
- Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
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