NO BAKE LEMON CHEESECAKE
This is another recipe from my Mother-in-Law. It is delicious and refreshing ! My whole family LOVES it !!!
Provided by Chef Glaucia
Categories Cheesecake
Time 40m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 10
Steps:
- CRUST: Mix ingredients together and press 2/3 of the mixture into bottom of a 9X13-inch pan.
- FILLING:Disolve jell-o in boiling water. Let it cool. Add the lemon juice.
- In a medium bowl, cream the sugar, salt and cream cheese with a mixer . Add the jell-o mixture and set aside.
- In a large bowl ( I use a glass chilled one ), beat the Milnot until stif peaks form. Fold in the cream cheese mixture.
- Pour it into the prepared glass pan. Sprinkle the remaining graham crackers mixture on top. Cover with plastic wrap and take to the freezer until firm ( about 4 hours ).
- Cut in squares to serve.
Nutrition Facts : Calories 293.6, Fat 18.3, SaturatedFat 11, Cholesterol 52.6, Sodium 272.3, Carbohydrate 28.6, Fiber 0.3, Sugar 20.5, Protein 4.8
LEMON LUSCIOUS NO BAKE CHEESECAKE
This recipe is from Dr. Oetker products. Note the recipe takes one package each of Whip It and Vanilla Original Sugar, I had to put in one tablespoon so the recipe could be printed. I will try to update with the right measurements that are in each packet of ingredients if the comp. will let me.
Provided by andypandy
Categories Cheesecake
Time 50m
Yield 1 9 inch spring form, 12 serving(s)
Number Of Ingredients 14
Steps:
- Method;.
- Base:.
- Crush the graham crackers or crumbs into a bowl, mix with melted butter and sugar.
- Press into a 9 inch spring form pan.
- Bake 325 degrees for 10 minutes.
- This is to help set it. Let Cool.
- Filling:.
- Prepare boxed Lemon Pie filling with the two egg yolks and water as listed on the back of the package directions. Cook until thick. Remove from heat(. Note: the package says to add butter, do NOT for this recipe.).
- Sprinkle the envelope of gelatin over the 1/4 cup cold water and let soften this is blooming.
- When softened nicely a few minutes, add to the lemon pie filling which is still hot, and stir well to dissolve completely the gelatin.
- Cover the top surface directly with plastic wrap, and set aside to cool.
- Cream the cream cheese until smooth , adding in the 1/2 cup sugar.
- Continue to whip until smooth and fluffy.
- Remove 1 cup of the lemon cooled custard for the top of the dessert.
- Add the remainder of the cooled lemon into the cheese/sugar mixture and blend into the mixture until evenly blended, and smooth.
- Whip the one cup whipping cream with the envelope of Whip It and envelope of Vanilla Sugar, whipping until stiff.
- Remove 3/4 cup of the whipped cream for the topping.
- Beat the egg whites until stiff and fold into the remaining whipped cream.
- Now add the remaining whiped cream into the lemon cheese mixture, blending evenly in gently folding thru manner.
- Pour the lemon /cheese/whipping cream mixture over the cooled baked crust.
- Chill at least fifteen minutes or more to firm up.
- Spread the cooled cooked remaining lemon filling over chilled layer.
- So now you have a three layer look, crust, light yellow lemon cheese, then the dark straight layer of lemon.
- Chill until firm .
- You can just before serving time add a fourth layer by spreading the remaining whipped cream over evenly, or serve with the remaining whipped cream dollaped on top of each slice with some nice raspberries, blueberries and strawberries.
- I must admit that the egg whites sometimes I don't whip and use them at all, and it comes out really the same in the end. So that step and ingredient can be optional if worried about raw egg white. But remember the gelatin added to the base filling is there and the liquid of the egg whites is part of the recipes liquid -- Just a note to puzzle you more if you should or shouldn't use whites.
Nutrition Facts : Calories 334.4, Fat 27.6, SaturatedFat 16.8, Cholesterol 117.2, Sodium 202.5, Carbohydrate 17.6, Fiber 0.2, Sugar 12.8, Protein 5.4
RICH LUSCIOUS LEMON CHEESECAKE
"I'm always greeted with oohs and aahs when I bring out this exquisite dessert," relates Kaaren Jurack of Manassas, Virginia. "It has a wonderful lemony flavor, silky texture and rich sour cream topping. The addition of nuts to a traditional graham cracker crust makes it especially delectable."
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, zest and vanilla; beat just until blended. Pour into crust. , Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.
Nutrition Facts : Calories 352 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 172mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
PHILADELPHIA 3-STEP LUSCIOUS LEMON CHEESECAKE
Easy as 1-2-3, this is a 10 on the delicious scale. Fresh lemon juice and lemon zest make for one luscious three-step cheesecake.
Provided by My Food and Family
Categories Home
Time 3h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients in large bowl with mixer until blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
LUSCIOUS LEMON CHEESECAKE
Make and share this Luscious Lemon Cheesecake recipe from Food.com.
Provided by Marie
Categories Cheesecake
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine graham cracker crumbs with melted butter and press on the bottom of a 9" springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time and mix until just blended.
- Stir in zest and juice from lemon.
- Pour mixture into crust and bake at 350 degrees for 45 to 50 minutes or until center is almost set.
- Cool completely, then refrigerate for a minimum of 3 hours.
- Top with Cool Whip and garnish with lemon slices.
NO-BAKE LEMON CHEESECAKE
This dazzling dessert is a dieter's delight. A light and refreshing alternative to classic cheesecake, the slim sweet calls for gelatin and lower-fat cheeses. Eva Wright, who sent the recipe from Grant, Alabama, recommends, "Vary the gelatin and pie filling flavors to suit your family's taste."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature., In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan. , Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 240mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 7g protein.
LUSCIOUS LEMON BAKED CHEESECAKE
A simple but very impressive pud, light enough to have a slice to finish a big meal
Provided by Barney Desmazery
Categories Dessert
Time 50m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
- Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
- Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.
Nutrition Facts : Calories 705 calories, Fat 57 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Protein 7 grams protein, Sodium 1.08 milligram of sodium
LIGHT LEMON CHEESECAKE
This is a quick no-bake light cheesecake. It has a great texture and flavor. Cook time is for chilling.
Provided by Chris from Kansas
Categories Cheesecake
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spray 9-inch pie plate with cooking spray.
- Sprinkle with 1/2 of the graham cracker crumbs; set aside.
- Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
- Pour into blender container.
- Add cheeses; cover.
- Blend on medium speed until smooth, scraping down sides occasionally.
- Pour into large bowl.
- Gently stir in whipped topping.
- Spread in prepared pie plate.
- Sprinkle remaining crumbs around outside edge, leaving center plain.
- Refrigerate 4 hours or until firm.
- Just before serving, gently spread pie filling onto center of cheesecake.
NO BAKE LEMON CHEESECAKE
Light and fluffy no bake cheesecake with a tart lemon taste.
Provided by Jan Wood
Categories Desserts Cakes Lemon Cake Recipes
Time 3h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
- Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
- In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
- Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 20.6 g, Cholesterol 22.1 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 144 mg, Sugar 15.6 g
NO-BAKE LEMON CHEESECAKE DESSERT
Make certain to only chill the Jello until it is thick but not set, it should take around an hour and 15 minutes, I made the mistake of over chilling the Jello the first time I made it, and the Jello did not mix in properly with the whipped cream, there were tiny pieces of gelatin floating around in the mixture, it was still delicious though! Feel free to use any crust recipe that you like I am thinking maybe a chocolate cookie crust for the lemon flavor. This recipe can also be made in a 10-inch springform pan. Prep time does not include chilling the Jello, and cooking time is 8 hours chilling time. If you want a firmer middle, and a stronger fruit flavor just use three packages of Jello instead of just two with the 2 cups boiling water. This is a refreshing light as a cloud dessert it makes a perfect ending to serve to guests after a dinner.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Prepare a 13 x 9-inch baking pan.
- In a medium bowl mix together graham cracker crumbs, melted butter, sugar and press into bottom of prepared baking pan.
- Bake for 7 minutes (no more than 7 minutes!) remove and cool completely.
- For the cream cheese filling: dissolve the gelatin powder in the boiling water, and place in the refrigerator.
- Let cool until thick but not set (about 1 hour and 15 minutes, it might take a little more or less time).
- In a large bowl beat the softened cream cheese with the 2 cups sugar until fluffy and smooth (about 3-4 minutes).
- To the whipped cream or Cool Whip, fold in the chilled lemon or orange gelatin; mix until well combined.
- Then add in the cream cheese mixture; mix to combine.
- Pour the filling into prepared crust.
- Chill in the refrigerator for a minimum of 8 hours or more.
- Cut into squares and serve with a dollop of whipped cream on top if desired.
Nutrition Facts : Calories 706.6, Fat 35.1, SaturatedFat 21.1, Cholesterol 98.6, Sodium 486.5, Carbohydrate 94.2, Fiber 0.7, Sugar 81.7, Protein 7.8
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