LEMON CHEESECAKE RECIPE
This lemon cheesecake is smooth and creamy with a crunchy graham cracker crust and delicious lemon flavor. Then it's topped with raspberry sauce for the perfect flavor combo.
Provided by Lil' Luna
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350F degrees.
- Wrap the outside of a 9 inch springform pan with aluminium foil, ensuring that the bottom and sides are covered tightly. Lightly grease the inside with non-stick cooking spray.
- To make the crust mix together the graham crumbs, sugar and melted butter. Then press into the bottom of the pan and place in the freezer.
- In a large bowl beat together the cream cheese and sugar until very soft.
- Then beat in the eggs one at a time. Then mix in the lemon zest, lemon juice and sour cream with the mixer on low.
- Remove the crust from the freezer and place inside a large roasting pan. Pour the cheesecake batter into the springform pan on top of the crust. Then pour about 1/2 inch of water into the roasting pan.
- Place the whole thing in the oven and bake for 50-60 minutes or until the top is no longer shiny and there's a little wobble in the center of the cheesecake.
- Cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.
- In a small saucepan combine all the ingredients. Heat over medium-low heat while stirring.
- Allow to gently boil while stirring for 5-10 minutes as it begins to thicken. (If using frozen berries this may take longer).
- Optionally decorate the cheesecake with whipped cream, lemon slices, and lemon zest and serve with raspberry sauce.
Nutrition Facts : Calories 487 kcal, Carbohydrate 41 g, Protein 7 g, Fat 33 g, SaturatedFat 18 g, Cholesterol 150 mg, Sodium 374 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
RASPBERRY CHEESECAKE
There are two keys to getting a light, creamy cheesecake: First, you'll want to make sure all the ingredients, particularly the cream cheese, sour cream and eggs, are at room temperature. And second, you should whip the batter until it's light and fluffy. Cheesecake fillings tend to be bland, so I added pure vanilla extract and freshly grated lemon zest to the batter. Then, after the cheesecake was baked and cooled, I mixed fresh raspberries with warm currant jelly and piled it all on top. Easy and dramatic is my idea of the perfect party dessert - my friends went crazy when I brought it to the table!
Provided by Ina Garten
Categories dessert
Time 4h45m
Yield 12 to 15 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. To make the crust, combine the graham crackers, sugar and melted butter until moistened. Pour into a 9 1/2 -inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F. Test your oven with an oven thermometer to be sure it's accurate! To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed for about 5 minutes, until light and fluffy. Reduce the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust.
- Place the cheesecake on a sheet pan and bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- Melt the jelly in a medium saucepan over low heat. Toss the raspberries in the warm jelly gently until well mixed. Pile the berries on top of the cake. Refrigerate until ready to serve.
BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)
Make and share this Best Lemon Cheesecake Ever (Sour Cream Cheesecake) recipe from Food.com.
Provided by littleturtle
Categories Cheesecake
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
- Press into bottom of an 11 to 12-inch spring form pan.
- Bake for 5 minutes.
- Let cool; refrigerate until needed.
- Using an electric mixer, beat cream cheese at high speed until completely smooth.
- Add eggs one at a time, beating until smooth after each addition.
- Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
- Stir in lemon zest.
- Pour into crust; bake at 350°F for 35 minutes.
- Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
- Remove cake from oven, and gently spread sour cream mixture on top.
- Return to oven and bake for another 12 minutes.
- Cool on rack for 30 minutes.
- Refrigerate until topping is cool, but not completely chilled.
- Combine all glaze ingredients and blend until smooth.
- Bring to a boil, stirring constantly until thickened (3 minutes).
- Chill until cool, but not set.
- Spread on top of cheesecake.
- Chill overnight.
Nutrition Facts : Calories 430.8, Fat 29.1, SaturatedFat 17.4, Cholesterol 117.9, Sodium 275.3, Carbohydrate 37.2, Fiber 0.6, Sugar 27, Protein 6.7
LEMONY SOUR CREAM CHEESECAKE
Provided by Food Network
Time 8h15m
Yield 16 Servings
Number Of Ingredients 11
Steps:
- 1.Heat the oven to 325°F.
- 2.Place a 13 x 9-inch baking pan half filled with water on the bottom rack of the oven.
- 3.In a medium mixing bowl, stir together the graham cracker crumbs, 1/4 cup sugar, lemon zest, and melted butter until well mixed.
- 4.Pat the crust mixture on the bottom and 1-inch up side of a 9-inch spring-form pan with a removable bottom.
- 5.Using heavy duty foil, wrap the bottom and sides of the cheesecake pan with foil; set aside.
- 6.In a large mixer bowl, beat together the cream cheese, 1 cup sour cream, 1 cup sugar, flour, vanilla, and salt at medium speed until smooth and creamy (1 to 2 minutes).
- 7.Add the eggs, one at a time, beating 10 to 15 seconds after each addition. Do not overbeat.
- 8.Add the lemon juice, beating on low speed, just until mixed (10 to 15 seconds).
- 9.Pour the batter into the prepared spring-form pan.
- 10.Place the cheesecake on the middle rack above the pan of water. Bake until the sides of the cheesecake are set and the center is jiggly, but not wet (50 to 60 minutes). DO NOT OVERBAKE or the cheesecake will crack.
- 11.Turn off the oven. Prop open the oven door with a wooden spoon. Leave the cheesecake in the oven for one hour.
- 12.Remove from the oven and carefully rim the sides of the pan to loosen the cheesecake.
- 13.In a small bowl, stir together ¾ cup sour cream and the remaining 1 tablespoon of sugar.
- 14.Spread the sour cream mixture on the top of the cheesecake.
- 15.Place in the refrigerator for 6 to 24 hours, until completely cooled.
- 16.Remove the sides of the spring-foam pan.
- 17.Cut the cheesecake into pieces and serve. Refrigerate leftovers.
More about "lemon cheesecake with sour cream and raspberry food"
LEMON RASPBERRY SWIRL CHEESECAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
Category DessertCalories 400 per servingTotal Time 3 hrs 25 mins
RASPBERRY LEMON CHEESECAKE (CREAMY CLASSIC STYLE)
From umamigirl.com
4.5/5 (150)Calories 459 per servingCategory Cakes
RASPBERRY SWIRL LEMON CHEESECAKE - CONFESSIONS OF A …
From confessionsofabakingqueen.com
EASY NO BAKE LEMON RASPBERRY CHEESECAKE - THE BUSY …
From thebusybaker.ca
LEMON RASPBERRY CHEESECAKE BARS! - MY INCREDIBLE …
From myincrediblerecipes.com
10 BEST LEMON RASPBERRY CHEESECAKE RECIPES | YUMMLY
LEMON RASPBERRY CREAM CHEESECAKE | IMPERIAL SUGAR
From imperialsugar.com
LEMON RASPBERRY CHEESECAKE BARS - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
LEMONY SOUR CREAM CHEESECAKE - DAISY BRAND
From daisybrand.com
MINI LEMON RASPBERRY CHEESECAKES - MSN.COM
From msn.com
LEMON RASPBERRY MINI CHEESECAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
LEMON RASPBERRY CHEESECAKE | OLIVELLE THE ART OF FLAVOR®
From olivelle.com
RASPBERRY-TOPPED LEMON CHEESECAKE RECIPE - FOOD.COM
LEMON CHEESECAKE RECIPE - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
EAGLE BRAND® | LEMON CHEESECAKE
From eaglebrand.ca
RECIPES - NO BAKE RASPBERRY LEMON CHEESECAKE - HALLMARK CHANNEL
From hallmarkchannel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love