LEMON CHEESECAKE
This is very good. You can't even tell it is made with low-fat ingredients.
Provided by Rebekah
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
- Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 379 calories, Carbohydrate 34.5 g, Cholesterol 62.2 mg, Fat 23.6 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 12.9 g, Sodium 297.8 mg, Sugar 23.7 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
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
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.
LUSCIOUS LEMON CHEESECAKE
Make and share this Luscious Lemon Cheesecake recipe from Food.com.
Provided by Marie
Categories Cheesecake
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine graham cracker crumbs with melted butter and press on the bottom of a 9" springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time and mix until just blended.
- Stir in zest and juice from lemon.
- Pour mixture into crust and bake at 350 degrees for 45 to 50 minutes or until center is almost set.
- Cool completely, then refrigerate for a minimum of 3 hours.
- Top with Cool Whip and garnish with lemon slices.
LEMON SURPRISE CHEESECAKE
Lemon flavors sparkle throughout this cheesecake, from the crust to the filling to the topping. Build up the edges of the cheesecake to keep the lemon filling right where you want it. -Karen Chesnut, Clarksburg, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Combine the cookie crumbs and sugar; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and zest. Cool to room temperature without stirring., In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat. , In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel. , Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within 1/2 in of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight. , Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 534 calories, Fat 37g fat (22g saturated fat), Cholesterol 140mg cholesterol, Sodium 308mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.
HEAVENLY LEMON CHEESECAKE
This recipe came from Cook's Illustrated. They have tried many versions of this recipe and concluded with this delicious recipe. I made it for Easter this year and it got rave reviews. I changed the crust from animal crackers (which they thought worked best) to a shortbread crust. The homemade lemon curd is optional, but well worth the effort and very tasty! Do not let the lengthy directions scare you off. I PROMISE it is well worth the effort!! Had I not made this myself, I would have sworn it was purchased- it was THAT good!!
Provided by mom2alexjake
Categories Cheesecake
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
- Press the crumbs firmly and evenly into the pan bottom, keeping the sides as clean as possible.
- Bake until fragrant and golden brown, 15 to 18 minutes.
- Cool on wire rack to room temperature, about 30 minutes.
- When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.
- For the filling: While the crust is cooling, process ¼ cup sugar and lemon zest in a food processor until the sugar is yellow and the zest is broken down, about 15 seconds.
- Transfer the lemon sugar to a small bowl; add the remaining 1 cup sugar.
- In a standing mixer, using the paddle attachment, beat the cream cheese on low to soften slightly, about 5 seconds.
- With the machine running, add the sugar mixture in a slow steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes.
- Scrape down the bowl with a rubber spatula as needed.
- Reduce speed to medium-low and add the eggs one at a time; beat until incorporated-about 30 seconds.
- Scrape the sides and bottom of the bowl well after each addition as needed.
- Add lemon juice, vanilla, and salt.
- Mix until just incorporated, about 5 seconds; add the heavy cream and mix until just incorporated, about 5 seconds longer.
- Give the batter a final scrape, stir with a rubber spatula, and pour into the prepared springform pan; fill the roasting pan with enough hot water to fill halfway up the sides of springform pan.
- Bake 55 to 60 minutes and until the center jiggles slightly, the sides just start to puff, and the surface is no longer shiny.
- An instant-read thermometer inserted in the center of the cake should register 150 degrees.
- Turn off the oven and prop open the oven door with a potholder; allow the cake to cool in the water bath in the oven for 1 hour.
- Remove foil and the transfer the cake pan to a wire rack; run a small paring knife around the inside edge of the pan to loosen, and cool the cake to room temperature, about 2 hours.
- For the lemon curd: While the cheesecake bakes, heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling.
- Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar.
- Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon, about 3 minutes.
- Immediately remove the pan from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small nonreactive bowl.
- Cover the surface of the curd directly with plastic wrap (not just the bowl- to avoid forming a"skin") refrigerate until needed.
- To finish the cake: When cheesecake is cool, spread the lemon curd onto the cheesecake using an offset spatula.
- Spread the curd evenly over the top of the cheesecake.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
- To serve, remove the sides of the springform pan and cut into wedges.
- This is a wonderful but RICH cheesecake, so keep the portions small!
More about "lovely lemon cheesecake food"
16 LOVELY LEMON RECIPES RECIPE | MIX AND MATCH MAMA
From mixandmatchmama.com
THE BEST LEMON CHEESECAKE - JULIA RECIPES
From juliarecipes.com
LUSCIOUS LEMON CREAM CHEESE CAKE RECIPE - DR. OETKER
From oetker.ca
LEMON CHEESECAKE RECIPE - CONFESSIONS OF A BAKING …
From confessionsofabakingqueen.com
LOVELY LEMON CHEESECAKE (VRP 098) | VINTAGE RECIPE …
From vintagerecipeproject.com
10 BEST LIGHT LEMON CHEESECAKE RECIPES | YUMMLY
From yummly.com
10 BEST LEMON CHEESECAKE PHILADELPHIA CHEESECAKE …
From yummly.com
LEMON CHEESECAKE - BEST CHEESECAKE RECIPE - TASTE …
From tasteandtellblog.com
12 LEMON CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
LEMON DROP CHEESECAKE WITH LEMON CURD TOPPING
From kudoskitchenbyrenee.com
TRIPLE LEMON CHEESECAKE - SAVOR THE BEST
From savorthebest.com
LOVELY LEMON CHEESECAKE RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
NO-BAKE LEMON CHEESECAKES - BAKE OR BREAK
From bakeorbreak.com
THE BEST LEMON CHEESECAKE RECIPE - SERENA LISSY
From serenalissy.com
LEMON CHEESECAKE (+ LEMON CURD TOPPING) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON CHEESECAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ULTIMATE BAKED LEMON CHEESECAKE - BAKE PLAY SMILE
From bakeplaysmile.com
THE PERFECT LEMON CHEESECAKE | ANA'S BAKING CHRONICLES
From anasbakingchronicles.com
THE EASIEST NO-BAKE LEMON CHEESECAKE | BIGGER BOLDER BAKING
From biggerbolderbaking.com
THE ULTIMATE LEMON CHEESECAKE - MY COUNTRY TABLE
From mycountrytable.com
EAGLE BRAND® | LEMON CHEESECAKE
From eaglebrand.ca
LOVELY LEMON CHEESECAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
LOVELY LEMON CHEESECAKE - FIELDFARE
From field-fare.com
LOVELY LEMON CHEESECAKE | RECIPE | CHEESECAKE RECIPES, DESSERTS, …
From pinterest.ca
LOVELY LEMON CHEESECAKE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
NO-BAKE LEMON CHEESECAKE WITH HONEY JELLY TOPPING - MY LOVELY …
From mylovelyrecipes.com
SWEET LEMON CHEESECAKE - CELEBRATE CREATIVITY
From celebrate-creativity.com
EASY MINI LEMON CHEESECAKES L LIFE LOVE AND SUGAR
From lifeloveandsugar.com
SECRETS TO THE BEST LEMON CHEESECAKE RECIPE- THE ... - THE FED …
From thefedupfoodie.com
LOVELY LEMON CHEESECAKE - RECIPE | COOKS.COM
From cooks.com
LOVELY LEMON CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
ERIC AKIS BAKES LEMONY CHEESECAKE - VICTORIA TIMES COLONIST
From timescolonist.com
LUSCIOUS LEMON CHEESECAKE - FOODS OF OUR LIVES
From foodsofourlives.com
LEMON CHEESECAKE RECIPE | BEST LEMON DESSERT RECIPES
From lifeloveandsugar.com
LOVELY ORANGE AND LEMON CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
NO-BAKE LEMON CHEESECAKE - BACK TO BASICS - JANE'S PATISSERIE
From janespatisserie.com
LOVELY LEMON CHEESECAKE RECIPE
From recipeland.com
LOVELY LEMON CHEESECAKE | LOVEFOODIES
From lovefoodies.com
LOVELY LEMON CHEESECAKE | RECIPE | LEMON CHEESECAKE RECIPES, …
From pinterest.ca
LOVELY LEMON CHEESECAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CLASSIC LEMON CHEESECAKE (EASY) - SWEETEST MENU
From sweetestmenu.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