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 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
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.
LEMON PUCKER CHEESECAKE
I found this recipe a few years ago at www.epicurean.com. I have made this cheesecake several times and it is very good. Lemon or Key Limes are great in this cheesecake. I just made this over the holidays for a gift for friends for their Christmas supper dessert table with Key Limes. I discovered I had not put this recipe in my cookbook for cheesecakes. I was amiss so here is the Lemon Pucker Cheesecake for you to enjoy!
Provided by oilpatchjo
Categories Dessert
Time 2h30m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- In food processor fitted with steel blade, crush graham crackers. Gradually mix in melted butter and sugar scraping sides so butter is evenly mixed with crackers. Press mixture into 10 inch spring form pan. Bake at 425 degrees for 7 minutes. Remove from heat and let cool.
- Filling:.
- Cream cheese and sugar in food processor until well-blended. Add eggs and beat well. Add remainder of ingredients and blend. Pour into cooled crust. Put in a 250 degree oven and bake for 2 hours {if convection oven, bake 1-3/4 hours and test}.
- Remove and top with sour cream topping and bake 5 more minutes.
- Turn.oven off and leave in oven with door slightly ajar to cool completely very important do not miss this step!
- Cover and chill at least 8 - 24 hours. Serves 16.
- Note: I use a 9 inch spring form pan I would not use an 8 inch as I feel that it would be too much batter for that size pan. I feel that a 10 inch spring form pan would work very well if you are needing more than 16 full slices and perhaps wanting a cheesecake not as high as what a 9 inch spring form pan will provide. If using a 10 inch spring form pan I would definitely double the crust recipe from the Lemon Pucker Cheesecake recipe and this recipe would lend itself to being made 1/4 larger in ingredients for a 10 inch spring form pan only if you wanted a much larger cheesecake for a 10 inch pan. Eat and weep!
Nutrition Facts : Calories 586.1, Fat 43.4, SaturatedFat 26.6, Cholesterol 215, Sodium 342.2, Carbohydrate 43, Fiber 1.3, Sugar 35.6, Protein 10.4
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SIMPLY PERFECT LEMON CHEESECAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (17)Total Time 1 hr 45 minsCategory DessertCalories 245 per serving
- Make the Crust: Add graham cracker crumbs to a medium bowl and stir in the brown sugar. Pour the melted butter overtop, then stir until all the crumbs are moistened and have a wet sand texture. Add a pinch of salt if you used unsalted butter.
- *If using an 8-inch springform pan, remove 1/2 cup of the crumb mixture, as you won't need it all for the base. You can reserve to sprinkle on top of the finished cake, if you like (sprinkle around the outside edge in a ring).
- Press the moist crumb mixture into the bottom of your springform pan. Use the bottom of a dry measuring cup to make sure the crust is really pressed down, to make it easiest to cut later on.
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