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.
7-UP LEMON CHEESECAKE WITH STRAWBERRY GLAZE RECIPE
This lemon cheesecake recipe nails the perfect fruity blend of sweet and citrusy flavors. It's so light yet creamy and doesn't even need any baking at all!
Provided by Recipes.net Team
Categories Cheesecake
Time 8h25m
Yield 12
Number Of Ingredients 13
Steps:
- Combine all the ingredients well.
- Press onto bottom and partway up the sides of a buttered 9-inch springform pan. Set aside and chill.
- Soften unflavored gelatin in 1/4 cup 7-Up for 4 minutes.
- In a saucepan, combine pudding and pie filling, sugar, beaten eggs and water. Blend well.
- Add remaining 1 ¼ cup 7-Up and bring just to a boil over medium heat, stirring constantly.
- Remove from heat and stir in softened gelatin. Let cool for 3 minutes.
- Add 1/2 cup of this warm mixture to softened cream cheese and mash together.
- Mix together with the remaining 7-Up mixture and stir until well blended.
- Pour into the chilled crust and chill for at least 8 hours.
- Brush the top of the chilled cheesecake with melted jelly.
- Arrange strawberries upright on the cake and spoon any remaining melted jelly over them.
- Release from springform pan and serve.
Nutrition Facts : Calories 528.00kcal, Carbohydrate 47.00g, Cholesterol 131.00mg, Fat 36.00g, Fiber 1.00g, Protein 7.00g, SaturatedFat 20.00g, ServingSize 12.00, Sodium 396.00mg, Sugar 28.00g
NO-BAKE STRAWBERRY-LEMON CHEESECAKE
Make this strawberry-lemon cheesecake with crisp ladyfingers! This No-Bake Strawberry-Lemon Cheesecake is an impressive dessert for any occasion.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Line 9-inch square pan with foil, with ends of foil extending over sides. Arrange ladyfingers on bottom of prepared pan. Cover with 1-1/2 cups sliced berries.
- Beat cream cheese, sugar and lemon juice in large bowl with mixer until blended. Stir in COOL WHIP. Spread over berries in pan.
- Refrigerate 3 hours or until firm. Top with remaining sliced berries. Use foil handles to lift cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
NO-BAKE 7-UP LEMON CHEESECAKE WITH STRAWBERRY GLAZE
Since getting a springform pan for my birthday, I've been collecting cheesecake recipes and finding the ones I had in my flies. This one was scribbled on an index card from who-knows-when. I hate not to give credit where it's due, but that was before Zaar. I love 7-UP and who doesn't love strawberries?? The passive time is chill time.
Provided by Redneck Epicurean
Categories Cheesecake
Time 8h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
- Press onto bottom and partway up sides of buttered 9" springform pan; chill.
- FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
- In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well.
- Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
- Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
- Mix together with remaining 7-up mixture and stir until well blended.
- Turn into chilled crust and chill for at least 8 hours.
- Remove from pan and add topping.
- TOPPING: Brush top of chilled cheesecake with melted jelly.
- Arrange strawberries upright on cake and spoon any remaining melted jelly over them.
Nutrition Facts : Calories 477.2, Fat 27.8, SaturatedFat 16.4, Cholesterol 116.6, Sodium 454.9, Carbohydrate 52.7, Fiber 0.8, Sugar 30.8, Protein 6.6
LEMON STRAWBERRY CHEESECAKE
Make and share this Lemon Strawberry Cheesecake recipe from Food.com.
Provided by - Momma Loon
Categories Cheesecake
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
- Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
- Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
- Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
- Glaze
- Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
- Lemon Strawberry Cheesecake.
- Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
- After about 3 hours your cheesecake is ready for eating!
GLAZED STRAWBERRY CHEESECAKE
This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-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 pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., 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., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.
Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
NO BAKE LEMON CHEESECAKE
Light and fluffy no bake cheesecake with a tart lemon taste.
Provided by Jan Wood
Categories Desserts Cakes Lemon Cake Recipes
Time 3h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
- Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
- In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
- Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 20.6 g, Cholesterol 22.1 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 144 mg, Sugar 15.6 g
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