LEMON CHEESECAKE
Creamy and rich, this Lemon Cheesecake has a cookie crust and is topped with a tart lemon curd. If you are a lemon lover, this will be your favorite cheesecake recipe!
Provided by Deborah Harroun
Categories Dessert
Time 9h30m
Number Of Ingredients 17
Steps:
- Place the oven rack in the lower half of the oven and preheat to 325°F.
- Place the animal crackers in a food processor and pulse until they are fine crumbs. Add in the sugar and pulse again. Add the butter in a steady stream and continue to pulse until the mixture starts to come together, about 10 1-second pulses.
- Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until it is golden brown, about 13-15 minutes. Remove from the oven and allow to cool. Once cool, wrap the pan with 2 18-inch pieces of foil. Set in a roasting pan and set aside.
- To make the filling, place 1/4 cup of the sugar and the lemon zest in a food processor and process until the sugar turns yellow and fragrant. Add in the remaining sugar and pulse a few times to combine.
- In the bowl of a stand mixer, beat the cream cheese for about 5 seconds. With the mixer on low, add in the lemon sugar in a steady stream, then switch to medium and beat until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low and add the eggs, 2 at a time, scraping down the bowl in between additions. Add in the lemon juice, vanilla and salt and mix to combine. Add in the cream and beat to combine, another 5 seconds. Scrape the bowl again to make sure everything has been incorporated and pour into the springform pan.
- Place the pan in the oven and carefully add enough water to the roasting pan to make it halfway up the sides of the springform pan. Bake until the center is slightly jiggly and the sides start to puff and the surface is no longer shiny, about 55 to 60 minutes. Turn off the oven and prop the oven door open with a towel or wooden spoon. Allow the cake to cool in the oven for 1 hour.
- Remove from the roasting pan, remove the foil, and transfer to a wire rack. Run a small paring knife around the edges of the cake and let it sit at room temperature for 2 hours.
- While the cheesecake is baking, make the lemon curd. Heat the lemon juice in a small pan over medium heat until it is hot, but not boiling. In a small bowl, whisk the eggs. Gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg mixture, then pour the mixture back into the pan. Continue to cook over medium heat, stirring constantly, until the mixture reaches 170°F, or until it is thick enough to coat the back of a spoon. Remove the pan from the heat and whisk in the butter until it is melted. Stir in the cream, vanilla and salt. (If you have lumps in the curd, pour through a fine mesh strainer to strain any lumps.) Pour the curd into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
- When the cheesecake is cool, top it with the lemon curd while still in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better.
Nutrition Facts : ServingSize 1 slice, Calories 320 calories, Sugar 18 g, Sodium 261 mg, Fat 21 g, SaturatedFat 12 g, UnsaturatedFat 3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 0 g, Protein 6 g, Cholesterol 146 mg
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.
KELLY'S HINT OF LEMON NEW YORK CHEESECAKE
You can change this up and substitute orange for the lemon. This is a very rich, very creamy cheesecake-for the real cheesecake lover :) Preparation time does not include time to cool.
Provided by KitchenKelly
Categories Cheesecake
Time 1h5m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- mix together graham cracker crumbs, 1/4 cup melted butter and sugar with a fork until crumbs moistened.
- Pour crumbs into the bottom of a 9 inch springform pan and press down firmly.
- set aside pan and crust.
- In a blender, blend sour cream, 1/2 cup sugar, eggs and vanilla on medium-high speed for about one minute or until smooth.
- Leaving the blender running, add pieces of cream cheese through top of blender one at a time; blend to smooth.
- Blend in lemon zest and juice.
- Turn of blender and gently stir mixture to get out air bubbles.
- Pour into prepared pan.
- Bake for 45 minutes.
- When finished allow to cool in oven.
- Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 253.2, Fat 19.9, SaturatedFat 12.1, Cholesterol 78.5, Sodium 166.6, Carbohydrate 15.4, Fiber 0.2, Sugar 11.3, Protein 4
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.
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