Lemon Lime Refrigerator Cheesecake Food

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.

LEMON-LIME CHEESECAKE

Steps:

• HEAT oven to 350 degrees F.
• MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
• BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

REFRIGERATOR LIME CHEESECAKE

Steps:

• Arrange 20 ladyfingers around the edges and 12 ladyfingers on the bottom of an ungreased 8-in. springform pan; set aside. In a small saucepan, sprinkle gelatin over cold lime juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool., Meanwhile, beat cream cheese and sugar until smooth. Gradually beat in melted chocolate, lime zest and gelatin mixture. Fold in whipped cream. Pour into prepared pan. Cover and refrigerate until set, about 3 hours. Remove sides of pan. If desired, garnish with strawberry and lime slices.

LEMON REFRIGERATOR CHEESECAKE

Steps:

• Mix graham crumbs, butter, 1/4 cup of the sugar and the cinnamon until well blended. Remove 1/2 cup of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan. Sprinkle dry gelatine over 1/4 cup of the water in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally.
• Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine mixture, remaining 1/2 cup water, the lemon peel and juice. Refrigerate until slightly thickened. Gently stir in whipped cream; pour over crust. Sprinkle with the reserved crumb mixture.
• Refrigerate several hours or until firm. Run small knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

LEMON LIME REFRIGERATOR CHEESECAKE

Steps:

• Stir cookie crumbs with butter in a bowl until moistened; press into the bottom and up the sides of a 10-inch pie plate. Refrigerate until firm, about 30 minutes.
• Beat together cream cheese, HALF of the cream, the condensed milk, lemon and lime rinds, lime juice and sugar in a bowl until fluffy. Scrape into prepared crust, smoothing top. Cover loosely and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.).
• In bowl, whip remaining cream. Using piping bag or spoon, pipe rosettes or dollop onto top of cake. Top each with 1 each lemon and lime curl.
• Tip: To make lemon and lime rind curls, use a channel cutter to cut long strands of rind, pressing gently to avoid cutting into the white pith. Roll around handle of wooden spoon; refrigerate for 30 minutes or until curls hold shape.

LEMON CREAM CHEESE REFRIGERATOR DESSERT (NO-BAKE)

Steps:

• Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
• Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot).
• In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
• Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
• Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
• In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
• Add in the lemon juice; beat until combined.
• Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
• Spread the mixture over the top of the cooled crumb crust.
• Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
• Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
• Chill for 2 hours before serving.

LEMON DREAM CHEESECAKE

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.

REFRIGERATOR CHEESECAKE

Steps:

• Blend butter, 1/4 cup of the sugar, crumbs and cinnamon.
• Press 3/4 of this mixture on the bottom of a 9-inch springform pan.
• Soak gelatin in 1/2 cup cold water for five minutes.
• Cook egg yolks, remaining 1/2 cup sugar and remaining 1/2 cup water in a double boiler, stirring constantly, until mixture coats the spoon.
• Remove from heat; add softened gelatin and stir until dissolved.
• Mix with cream cheese gradually; add lemon juice, rind and salt and beat thoroughly.
• Cool; when mixture begins to congeal, beat for several minutes with a mixer.
• Whip cream; beat egg whites and fold both into gelatin mixture.
• Pour into crumb lined pan and sprinkle remaining crumbs over the top.
• Chill until firm.