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 CHIFFON CHEESECAKE
My grandma always made this Lemon Chiffon Cheesecake when my mom and Aunt we were growing up. I recently asked my Aunt for the recipe.This is word for word from my grandmother recipe card So, I thought I'd share it with you too. Happy Easter!This remains a favorite with my family still today. ~ Much love from my house to yours.
Provided by Tina Scarsdale
Categories Pies
Time 20m
Number Of Ingredients 9
Steps:
- 1. *At least several hours before, put one can Milnot in the refrigerator to chill.
- 2. CRUST: Mix together melted butter,sugar,and graham cracker crumbs in pan with fork to cover bottom evenly.Press down to form crust.Bake at 350 for 8 minutes.
- 3. *Before you start, put a large glass mixing bowl in the freezer to get really cold.
- 4. Filling:Mix 1 cup boiling water with 1 pack of Lemon Jello. Gradually mix in a brick of softened cream cheese. Set in refrigerator to cool.
- 5. Wash your beaters and put them in the freezer (for a few minutes) with the cold mixing bowl that's already in there. Then take the bowl and beaters from the freezer and mix (on high) one can chilled Milnot.
- 6. When the Milnot has gotten stiff, gradually add in about 1/4 cup sugar. Then slowly blend in the cream cheese/jello mixture, using bowl scraper to gently scrape sides while mixing. It should have a fluffy, 'whipped' consistency.
- 7. Taking bowl scraper, scoop mixture into a prepared graham cracker crust. [Either a 9"x12" pan or 2-9" pie crusts] (crushed graham crackers, real butter, sugar). You can also sprinkle crushed graham crackers over the top.
- 8. Then Chill for several hours.
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
LEMON CHIFFON CAKE
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
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.
LEMON 'CHIFFON' CHEESECAKE
A very light version of cheesecake, from the Atlanta Journal Constitution. Preparation time includes chilling time.
Provided by Pinay0618
Categories Cheesecake
Time 5h10m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the crust: Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and butter. Press mixture onto the bottom of a 9- or 10-inch springform pan (if you have enough, press up the sides a little, too). Bake for 10 minutes. Set aside to cool.
- To prepare the filling: Meanwhile, in a heatproof bowl, combine Jell-O and boiling water, stirring well to combine. Add lemon juice and allow to cool.
- With an electric mixer, beat the cream cheese, sugar and vanilla and add to the cooled Jell-O mixture.
- Whip the evaporated milk until it holds peaks and gently fold into the cream cheese mixture.
- Pour into graham cracker crust, smooth the top and refrigerate for 4 or more hours, or until set.
- NOTE: The evaporated milk needs to be very cold. Ann Schoenberg refrigerates it the night before. If you are not that organized, you can put it in the freezer for a few hours (don't forget about it). For added lemon flavor, add some zest to the mixture. You can also refrigerate the crust instead of baking it.
Nutrition Facts : Calories 235.4, Fat 11.8, SaturatedFat 7.1, Cholesterol 34, Sodium 169.8, Carbohydrate 29.7, Fiber 0.2, Sugar 23.2, Protein 3.7
LEMON DREAM CHEESECAKE
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.
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- In a medium mixing bowl, mix the jello, and lemon juice with the hot water. Stir until dissolved, then add the cold water. Set the bowl in the fridge until the jello is completely cooled, but not set.
- In a separate mixing bowl, beat the cream cheese with the sugar and vanilla until smooth. Slowly add the chilled jello mix, while beating everything together. Once smooth, set in the fridge again, until the mixture begins to thicken- about 1 hour.
- Prepare the graham cracker crust by mixing the crumbs with the melted butter and then press it into a large springform pan, minimum of 10 inches. Set in freezer until ready for the crust.
- Fold the cool whip into the cream cheese and jello mixture with a rubber scraper. Gently mix until the mixture is smooth and the cool whip is evenly distributed.
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