Lemon Dream Cheesecake Recipes
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 CHEESECAKE
This is very good. You can't even tell it is made with low-fat ingredients.
Provided by Rebekah
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
- Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 379 calories, Carbohydrate 34.5 g, Cholesterol 62.2 mg, Fat 23.6 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 12.9 g, Sodium 297.8 mg, Sugar 23.7 g
LEMON DREAM CHEESECAKE BARS
These lemony cheesecake-like bars are irrestible, and they're a cinch to make. According to the recipe these bars contain only 95 calories and 3 grams of fat. This is a "recipe makeover" recipe. Be sure to use the "light" ingredients to keep these low on calories and fat. HINT: If you can't find a 9 oz. box of single-layer cake mix, use half a package of double-layer cake mix (the 18 oz. box), which equals 2 cups plus 2 tbsp. mix.
Provided by Celeste
Categories Bar Cookie
Time 50m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 9
Steps:
- TO MAKE THE CRUST: Preheat the oven to 350^F. Lightly coat a 13"x9" baking dish with nonstick spray. In a food processor or blender, combine the cake mix, walnuts, butter, and egg white and pulse until crumbly. Press into the prepared baking dish and bake for 10 minutes, or until set. Remove from the oven and cool on a rack for 5 minutes. Do not turn off the oven.
- TO MAKE THE FILLING: In a large bowl, using an electric mixer set on medium-high speed, beat the cream cheese until fluffy. Gradually beat in the milk, lemon juice, egg, and lemon peel. Pour into the partially baked crust, smoothing the surface of the filling. Bake for 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely on a rack. Cut into bars.
Nutrition Facts : Calories 68.3, Fat 4.3, SaturatedFat 1.6, Cholesterol 11.7, Sodium 78.5, Carbohydrate 6.1, Fiber 0.2, Sugar 3.4, Protein 1.5
LEMON DREAM CHEESECAKE
Divine! Times do not include overnight chilling. Think leftovers could be frozen. And could sub lime juice and zest for lemon, with orange extract instead of lemon extract. If reducing amount, timing needs reducing-4 portions for about 25 minutes.
Provided by WiGal
Categories Cheesecake
Time 1h24m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Grease 10 inch springform pan and wrap foil on bottom.
- In a small bowl, combine the cracker crumbs, butter, and sugar.
- Press onto bottom and 2 inches up sides of pan.
- Place pan on a baking sheet.
- Bake for 10 minutes.
- Cool on wire rack.
- In large bowl, beat cream cheese and sugar until smooth.
- Beat in cream, juice, flour, zest, extracts, and food coloring if desired.
- Add eggs; beat on low speed just until combined.
- Pour into crust.
- Return pan to baking sheet.
- Bake for 55 to 65 minutes OR until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour. Leave sides on pan until serving.
- Refrigerate overnight.
- Remove sides of pan.
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