BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)
Make and share this Best Lemon Cheesecake Ever (Sour Cream Cheesecake) recipe from Food.com.
Provided by littleturtle
Categories Cheesecake
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
- Press into bottom of an 11 to 12-inch spring form pan.
- Bake for 5 minutes.
- Let cool; refrigerate until needed.
- Using an electric mixer, beat cream cheese at high speed until completely smooth.
- Add eggs one at a time, beating until smooth after each addition.
- Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
- Stir in lemon zest.
- Pour into crust; bake at 350°F for 35 minutes.
- Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
- Remove cake from oven, and gently spread sour cream mixture on top.
- Return to oven and bake for another 12 minutes.
- Cool on rack for 30 minutes.
- Refrigerate until topping is cool, but not completely chilled.
- Combine all glaze ingredients and blend until smooth.
- Bring to a boil, stirring constantly until thickened (3 minutes).
- Chill until cool, but not set.
- Spread on top of cheesecake.
- Chill overnight.
Nutrition Facts : Calories 430.8, Fat 29.1, SaturatedFat 17.4, Cholesterol 117.9, Sodium 275.3, Carbohydrate 37.2, Fiber 0.6, Sugar 27, Protein 6.7
LEMON CHEESECAKE ICE CREAM
Make and share this Lemon Cheesecake Ice Cream recipe from Food.com.
Provided by swissms
Categories Frozen Desserts
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix the corn starch and about 3 T milk. Stir until corn starch has completely dissolved. Set aside.
- In a saucepan, combine milk, sugar, lemon zest and pinch of salt. Stir over medium-high heat until it reaches a slow boil; stirring frequently. Reduce heat to low simmer. Whisk in the cornstarch mixture let simmer for 3 to 4 minutes, stirring constantly, until thickened. Remove from heat and set aside to cool for at least 15 minutes at room temperature.
- In a medium bowl, beat the cream cheese until creamy. Add lemon juice a few tablespoons at a team, beating well after each addition.
- After the milk mixture has cooled, add it to the cream cheese mixture. Stir until combined. Refrigerate for at least 4 hours.
- Freeze the ice cream in your ice cream machine according to the manufacturer's instructions. Once frozen, remove from ice cream machine and add the crumbled graham crackers; stir until the graham crackers have been distributed throughout the ice cream. Serve.
- Store no more than 1 day in an air-tight container.
LEMON CHEESECAKE ICE CREAM (REGULAR OR DIET) FOR ELECTRIC ICE CR
A yummy, rich, refreshing dessert on a hot summer evening, or any time. This is an old ice cream recipe which was developed before there was "fat free" Half & Half. The fat free Half & Half may be substituted in either version according to your preference. Note: This recipe contains uncooked eggs, you may use pasteurized eggs or substitute Egg Beaters or egg substitute for the raw egg yolks. You may use pasteurized egg whites, powdered egg whites, or egg white substitute for the raw egg whites. Cook time = the freezing time for my (brand) ice cream machine. There is a 1-2 hour chill time for the mixture prior to freezing.
Provided by Dee514
Categories Frozen Desserts
Time 40m
Yield 1 Quart (approx)
Number Of Ingredients 14
Steps:
- Puree cream cheese (or cottage cheese) with half& half (or milk) in a blender.
- In a small bowl, beat egg yolks (or substitute) with sugar (or sugar substitute) until thick and lemon colored.
- Add lemon juice and vanilla, then stir well.
- Add pureed mixture, and mix well.
- In a medium bowl, beat egg whites until stiff and fold into existing mixture.
- Chill mixture until cold (about 1-2 hours).
- Pour well chilled mixture into ice cream machine and proceed according to manufacturer's directions.
LEMON CHEESECAKE GRAHAM CRACKER ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: Kroger® Brand Graham Cracker Crumbs, granulated sugar, brown sugar, baking soda, kosher salt, unsalted butter, large egg, vanilla extract, Kroger® Brand Deluxe Lemon Cheesecake Ice Cream, Simple Truth pistachios
Provided by Kroger
Categories Desserts
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the graham cracker crumbs, granulated sugar, brown sugar, baking soda, and salt. Add the melted butter, egg, and vanilla, and mix just until combined into a sandy dough.
- Divide dough into 12 golf ball-sized portions (about 1½ tablespoons of dough each). Roll between the palms of your hands into balls, then place on the prepared baking sheet, spacing about 2 inches apart.
- Bake until the cookies have spread and the edges are lightly browned, 12-14 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
- Once cooled, scoop about ½ cup of Kroger® Brand Deluxe Lemon Cheesecake Ice Cream onto the bottom side of a cookie, then sandwich with a second cookie, lightly pressing down. Roll the edges in the chopped pistachios. Repeat with the remaining cookies and ice cream.
- Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 41 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams
LEMON SOUR CREAM CHEESECAKE
Sour cream, fresh lemon juice and lemon peel add tangy citrus flavor to this rich cheesecake baked in a cookie-crumb crust.
Provided by My Food and Family
Categories Recipes
Time 6h45m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/4 cup of the sugar and butter. Reserve 1/2 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of pan. Set aside.
- Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, lemon zest and juice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.
- Bake 45 to 50 minutes or until center is almost set. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes. Remove to wire rack. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 440, Fat 30 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 135 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
LEMON CHEESECAKE ICE CREAM
Went looking for ice cream recipes and found this on The Recipe Link. Sound so goooodd. Who doesn't like cheesecake? Time to process depends on your particular ice cream maker.
Provided by Nana Lee
Categories Frozen Desserts
Time 10m
Yield 1 gallon
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine cream cheese, sugar and gelatin; mix well.
- Add half-and-half, lemon juice and the extracts; beat until smooth.
- Fold in whipped cream.
- Stir in enough milk to measure 1 gallon.
- Add food coloring if desired. Freeze in batches according to manufacturer's directions.
- Refrigerate extra mixture until it can be frozen.
- Allow to ripen in the ice cream freezer or firm in refrigerator freezer 2-4 hours before serving.
- Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 5699.7, Fat 244.8, SaturatedFat 152.6, Cholesterol 872, Sodium 1894.9, Carbohydrate 811.8, Fiber 0.7, Sugar 678.2, Protein 96.9
LEMON CREAM CHEESECAKE
Steps:
- Crust: Spray 9-inch springform pan with nonstick vegetable oil spray. Cook butter with sugar in 8-inch heavy skillet over medium heat until thick, stirring constantly, about 4 minutes. Remove from heat and quickly stir in graham cracker crumbs. Press into bottom of prepared springform pan, using paper towels as aid. Filling: Soften gelatin in lemon juice in 2-quart heavy saucepan, about 5 minutes. Mix in 1-¼ cups sugar, eggs, yolks, and lemon peel. Cook over medium-low heat until mixture thickens to loose pudding consistency and registers 170OF on candy thermometer, stirring constantly, about 7 minutes. Meanwhile, beat cream cheese and butter with electric mixer until smooth. Gradually beat in hot lemon custard using medium-low speed. Mix in food coloring. Cool 15 minutes, stirring occasionally. Chill until mixture just begins to thicken, stirring every 5 minutes, about 30 minutes. Beat whites with salt and cream of tartar until soft peaks form. Add ¼ cup sugar 1 tablespoon at a time, beating until stiff but not dry. Gently fold ¼ of whites into filling to lighten, then fold in remaining whites. Pour into prepared crust. Cover pan with kitchen towel and refrigerate until well chilled, 3 hours. (Can be prepared 2 days ahead. Remove towel when cake is set and cover pan tightly with foil.) Topping: Remove pan sides from cake. Whip cream with 3 tablespoons sugar to firm peaks. Spread atop cake. Sprinkle with crushed lemon drops or fresh blueberries. Serve well chilled. (Can be prepared 4 hours ahead and refrigerated.)
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