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
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.
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.
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
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