LEMON SUPREME CHEESECAKE
Smooth and sunny, this yummy cheesecake is simple to make and serves a crowd of 16.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. In medium bowl, mix crust ingredients. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 inch up side. (For best results, do not use dark pan.)
- In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. On low speed, beat in 1 cup whipping cream, the lemon peel, lemon juice and salt until smooth. Pour into crust-lined pan.
- Bake 55 to 60 minutes or until set but still slightly jiggly in center. Cool in pan on wire rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes.
- In small bowl, stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1/2 inch of edge. Refrigerate at least 3 hours or overnight.
- Just before serving, remove side of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. Store in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 28 g, TransFat 1 g
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 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.
LEMON SUPREME PIE
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. -Jana Beckman, Wamego, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
Nutrition Facts : Calories 625 calories, Fat 35g fat (22g saturated fat), Cholesterol 90mg cholesterol, Sodium 501mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESECAKE SUPREME
This is a very dense cheesecake with a very smooth and creamy filling. The crust tastes like a lemon cookie. This does take some time to make but very well worth the effort.
Provided by Kellie in SLO
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- MAKE CRUST: Combine first 3 ingredients.
- Cut in butter until mixture is crumbly.
- Add egg yolk and vanilla.
- Blend throughly.
- Pat 1/3 of the dough on the bottom of a 9-inch spring-form pan (sides removed).
- Be sure to leave the edges clear to put the sides on later.
- Bake in 400 degree oven about 8 minutes or until golden, Cool.
- Attach sides to bottom, butter and pat remaining dough on sides to height of 1 3/4 inches.
- MAKE FILLING: Beat cream chesse until creamy.
- Add vanilla and lemon peel.
- In a separate bowl mix together sugar, flour and salt.
- Gradually blend into cheese mixture.
- Add eggs and egg yolks one at a time, beater after each just to blend.
- Gently stir in whipping cream.
- Pour into the crust lined pan.
- Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes.
- Remove from oven; cool.
- Loosen sides with saptula after 1/2 hour.
- Remove sides at the end of 1 hour.
- Allow to cool 2 hours longer.
- Serve plain or top with Strawberry or Pineapple Glaze.
- STRAWBERRY GLAZE: In a saucepan crush 1 cup of the berries; add the water and cook 2 minutes.
- Mix the cornstarch with the sugar (amount depends on how sweet the berries are).
- Stir into hot berry mixture.
- Bring to boiling; stirring constantly.
- Cook until thick and clear.
- Cool to room temperature.
- Place remaining strawberries on top of the cooled cheesecake.
- Pour glaze over the strawberries and chill about 2 hours.
- PINEAPPLE GLAZE: Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel.
- Heat, stirring constantly, until mixture comes to boiling.
- Cook and stir until thick and clear.
- Cool to room temperature.
- Cut canned pineapple rings in half; arrange in a spoke fashion around edge of cheesecake.
- Spoon glaze over; chill 2 hours.
BEST CRUST CHEESECAKE SUPREME
This recipe is from my old tattered 1981 Better Homes cookbook. Tattered, because I've made this recipe so many times through the years I've worn the book out! Once you have this cheesecake you'll never want another.
Provided by Feisty
Categories Cheesecake
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- To prepare crust, combine flour, sugar, and lemon peel. Cut in butter until crumbly, and then add egg and vanilla. Pat just enough into the bottom of a 9" springform pan (with sides removed) to cover. Bake in a 400 degree oven for 7 minutes or until golden; cool.
- Butter the sides of the pan and attach to bottom. Pat remaining dough onto the sides of the pan to a height of 1 3/4" and set aside. Note: you may have extra dough left, and if so discard. I doubled the crust recipe because I found the original did not make enough.
- For the filling, in a large mixer bowl beat the cream cheese, lemon peel, and vanilla until fluffy. Stir together the sugar, flour and salt and then gradually stir into the cream cheese mixture. Add eggs and egg yolk all at once, beating at low speed until just combined. Stir in mulk, and pour into crust-lined pan.
- Bake in a 450 degree oven for 10 minutes, then reduce heat to 300 and bake for 50-55 minutes more or until toothpick inserted in center comes out clean. Cool 15 minutes, then loosen sides of cheesecake from pan with a spatula. Cool another 30 minutes and then remove sides of pan. Cool about 2 hours longer, then chill thoroughly before topping with pie filling.
Nutrition Facts : Calories 640, Fat 39.9, SaturatedFat 24.5, Cholesterol 194.6, Sodium 393.5, Carbohydrate 62, Fiber 0.9, Sugar 27.9, Protein 9.9
LEMON SUPREME CHEESECAKE
Make and share this Lemon Supreme Cheesecake recipe from Food.com.
Provided by looneytunesfan
Categories Cheesecake
Time 5h20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch spring-form pan.
- In large bowl, beat cream cheese until fluffy. Gradually add 3/4 cup sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition.
- Add 1 cup whipping cream, lemon juice and salt; beat until smooth. Stir in lemon peel. Pour into crust-lined pan.
- Bake at 350 degrees F. for 55 to 65 minutes or until set. Cool in pan completely.
- In small bowl, stir lemon curd to soften mixture. Spread smoothly over top of cheesecake to within 1/2-inch of edge. Refrigerate several hours or overnight.
- Just before serving, carefully run knife around sides of pan to loosen. Remove sides of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with lemon peel, if desired. Store in refrigerator.
- TIP: To prevent cracks on top of cheesecake, place pan of water on rack below cheesecake during baking.
Nutrition Facts : Calories 395.8, Fat 29.3, SaturatedFat 15, Cholesterol 112.3, Sodium 276.9, Carbohydrate 29.6, Fiber 0.5, Sugar 13.2, Protein 5.1
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