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.
ZESTY LEMON CHEESECAKE
Make your next party extra special with Zesty Lemon Cheesecake from My Food and Family. When a buttery graham cracker crust is the base, cheesecake has a lot to live up to. Lucky for this Zesty Lemon Cheesecake recipe, it's up to the task.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; top with reserved crumb mixture.
- Bake 40 min. or until center is almost set. Cool completely.
- Refrigerate 4 hours.
Nutrition Facts : Calories 390, Fat 28 g, SaturatedFat 16 g, TransFat 1.5 g, Cholesterol 145 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)
Make and share this Best Lemon Cheesecake Ever (Sour Cream Cheesecake) recipe from Food.com.
Provided by littleturtle
Categories Cheesecake
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
- Press into bottom of an 11 to 12-inch spring form pan.
- Bake for 5 minutes.
- Let cool; refrigerate until needed.
- Using an electric mixer, beat cream cheese at high speed until completely smooth.
- Add eggs one at a time, beating until smooth after each addition.
- Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
- Stir in lemon zest.
- Pour into crust; bake at 350°F for 35 minutes.
- Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
- Remove cake from oven, and gently spread sour cream mixture on top.
- Return to oven and bake for another 12 minutes.
- Cool on rack for 30 minutes.
- Refrigerate until topping is cool, but not completely chilled.
- Combine all glaze ingredients and blend until smooth.
- Bring to a boil, stirring constantly until thickened (3 minutes).
- Chill until cool, but not set.
- Spread on top of cheesecake.
- Chill overnight.
Nutrition Facts : Calories 430.8, Fat 29.1, SaturatedFat 17.4, Cholesterol 117.9, Sodium 275.3, Carbohydrate 37.2, Fiber 0.6, Sugar 27, Protein 6.7
CREAM CHEESE ICE CREAM
This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 273 calories, Fat 16g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.
CLASSIC LEMON CHEESECAKE
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!
Provided by Donna Hay
Categories Cake Dessert Bake Kid-Friendly Cream Cheese Ricotta Lemon Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F. Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly greased 8" round springform pan lined with non-stick parchment paper. Bake the crust for 30 minutes or until golden and just cooked. Set aside.
- To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and zest, and vanilla in a food processor and process until smooth. Place the cornstarch and water in bowl and mix until smooth. Add the cornstarch mixture to the cheese mixture and mix to combine. Pour over the crust and bake for 1 hour and 10 minutes or until light golden and just set. Turn the oven off and allow to cool in the oven with the door closed. Refrigerate for 1 hour or until cold. Top with the whipped cream to serve.
ZESTY LEMON CHEESECAKE ICE CREAM
Here is another taste from sunny Florida. This ice cream is extremely refreshing and light.
Provided by Wayne Boggs @fatchef64
Categories Ice Cream & Ices
Number Of Ingredients 8
Steps:
- cream cream cheese and sugar together till smooth. Add eggs 1 at a time till incorporated. Add vanilla.
- Add lemon zest and lemon juice, mix till smooth. Add heavy cream and half and half. Whip 2 minutes.
- Pour into a plastic container and refrigerate till well chilled.
- Pour into ice cream freezer and freeze for 30 minutes. Transfer to a freezer safe container, and freeze till hard. Garnish with lemon zest and graham cracker crumbs if desired.
LEMON CHEESECAKE ICE CREAM
Went looking for ice cream recipes and found this on The Recipe Link. Sound so goooodd. Who doesn't like cheesecake? Time to process depends on your particular ice cream maker.
Provided by Nana Lee
Categories Frozen Desserts
Time 10m
Yield 1 gallon
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine cream cheese, sugar and gelatin; mix well.
- Add half-and-half, lemon juice and the extracts; beat until smooth.
- Fold in whipped cream.
- Stir in enough milk to measure 1 gallon.
- Add food coloring if desired. Freeze in batches according to manufacturer's directions.
- Refrigerate extra mixture until it can be frozen.
- Allow to ripen in the ice cream freezer or firm in refrigerator freezer 2-4 hours before serving.
- Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 5699.7, Fat 244.8, SaturatedFat 152.6, Cholesterol 872, Sodium 1894.9, Carbohydrate 811.8, Fiber 0.7, Sugar 678.2, Protein 96.9
ZESTY LEMON CURD
There are lemon trees in our backyard, so I'm always on the prowl for new ways to use the fruit. When we shared some of our homegrown citrus with neighbors-Canadians who were spending the winter here-the wife "repaid" us by giving us this recipe! The curd keeps well, and it can be used for any meal. My husband likes it on waffles and toast for breakfast, but it's also a great dessert topping on plain cake or ice cream. -Jean Gaines, Bullhead City, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold., Spread on muffins or rolls, or serve over waffles or ice cream.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 86mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
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