Romantic Lemon Cheesecake Pancakes Food

ROMANTIC LEMON CHEESECAKE PANCAKES

Steps:

• Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.
• Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
• Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
• Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
• To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.

ROMANTIC LEMON CHEESECAKE PANCAKES

Steps:

• Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.
• Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
• Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
• Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
• To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.

ROMANTIC LEMON CHEESECAKE PANCAKES

Steps:

• Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.
• Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
• Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
• Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
• To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.

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.