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.
FLUFFY LEMON CHEESECAKE PIE
This patriotic pie is made with a cereal crust and a lemony no-bake filling that's perfect for any summer occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Using food processor, finely crush cereal.
- In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate.
- Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in granulated sugar. Add sour cream, vanilla, lemon peel and lemon juice; beat until well mixed. Fold in whipped topping. Refrigerate until ready to fill pie.
- Spread filling evenly into fully cooled crust. Cover and refrigerate 4 hours to set.
- For flag design, arrange blueberries in upper left area of pie to create stars; alternately arrange raspberries and strawberry slices in rows over pie to create stripes. Serve immediately. Store covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 65 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 1 g
LEMON LOVERS LUSCIOUS CHEESECAKE PIE
Fabulous creamy lemon cheesecake pie! A little lemon curd and whipped topping make this a lemon lover's delight.
Provided by Alexis Bonavitacola
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 5h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
- Spoon the mixture into the graham cracker crust.
- Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
- Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
- Spread the lemon curd evenly over the top of the cheesecake filling.
- Spread the whipped topping over the lemon curd.
- Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 56.1 g, Cholesterol 120.8 mg, Fat 36.1 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 20.8 g, Sodium 373.7 mg, Sugar 44.9 g
NO-BAKE LEMON CHEESECAKE PIE
You won't miss the traditional graham cracker crust with this fluffy lemon dessert from Normajo Reynolds of Goldthwaite, Texas. The texture is wonderful and citrus taste is great...plus it's easy as pie to prepare.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside., In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl. Fold in whipped topping. Pour into prepared pie plate. Sprinkle with remaining cracker crumbs. Cover and refrigerate until set.
Nutrition Facts : Calories 141 calories, Fat 8g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 272mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.
FLUFFY LEMON PIE
"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.
Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
LEMON CHEESECAKE PIES
I've been making these scrumptious pies for at least 50 years. There's little cleanup, and kids and adults alike love the lemony, fluffy filling. -Lorraine Foss, Puyallup, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 pies (8 slices each).
Number Of Ingredients 11
Steps:
- Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours. , In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside., Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts. , Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.
Nutrition Facts : Calories 214 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 190mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
LIGHT AND FLUFFY LEMON JELLO CHEESECAKE
I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
Provided by Barb Witherspoon
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
- Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
- Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
- Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
- In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
- Add Jello mixture to evaporated milk and continue to beat until well blended.
- Pour over Graham cracker crust.
- Chill until firm.
Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5
LIGHT AND FLUFFY LEMON CHEESECAKE
My mother-in-law was kind enough to give me this recipe. She makes it for my husband's birthday every year. I have never been able to make it as good as her.
Provided by Susie T
Categories Cheesecake
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crush biscuits and add to melted butter.
- Press into a 9" spring form cake tin.
- Bake in oven for 10 minutes at 180 degrees celsius.
- Dissolve jelly in hot water.
- Add lemon juice to make up 1 cup of liquid and also add lemon rind.
- Whip evaporated milk until very thick.
- Beat separately the cream cheese, sugar and vanilla.
- Fold into beaten milk.
- Fold in warm jelly and lemon mixture.
- Pour into case and chill 24 hours.
- Decorate with cream and strawberries if desired.
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