LEMON LOVERS LUSCIOUS CHEESECAKE PIE
Fabulous creamy lemon cheesecake pie! A little lemon curd and whipped topping make this a lemon lover's delight.
Provided by Alexis Bonavitacola
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 5h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
- Spoon the mixture into the graham cracker crust.
- Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
- Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
- Spread the lemon curd evenly over the top of the cheesecake filling.
- Spread the whipped topping over the lemon curd.
- Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 56.1 g, Cholesterol 120.8 mg, Fat 36.1 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 20.8 g, Sodium 373.7 mg, Sugar 44.9 g
HONEY MAID CREAMY LEMON CHEESECAKE PIE RECIPE - (4/5)
Provided by á-9003
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Beat cream cheese in a bowl with mixer on medium speed, until creamy. Add sugar; beat until well blended. Add sour cream, lemon juice and peel; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until well blended. Pour mixture into pie shell Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.
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.
CREAMY LEMON CHEESECAKE
My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. -Anne Henry, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring., Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 260 calories, Fat 11g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 305mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
CREAMY LEMON CHEESECAKE PIE
Make and share this Creamy Lemon Cheesecake Pie recipe from Food.com.
Provided by Terri Juwan
Categories Cheesecake
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 325 degrees.
- Beat cream cheese in bowl with electric mixer on medium, until creamy.
- Add sugar and beat until well blended.
- Add sour cream, lemon juice and lemon peel; mix well.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Pour batter into pie shell.
- Bake at 325 degrees for 35- 40 minutes or until center is almost set.
- Cool completely on wire rack.
- Refrigerate 4 hours or overnight.
More about "creamy lemon cheesecake pie recipes"
LEMON CHEESECAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (18)Calories 350 per servingTotal Time 2 hrs 30 mins
- To make the crust: Whisk together the flour, almond flour, confectioners' sugar, salt, and lemon zest.
- Press the dough into a 9" springform pan, pushing it firmly up the sides about 1”. Prick the bottom of the crust all over with a fork. Chill in the freezer (uncovered) for 15 minutes or so, while you preheat the oven to 350°F.
- To bake the crust: Remove the crust from the freezer and bake it for 12 to 15 minutes, until it's just barely golden at the edges. Set it aside to cool while you make the filling.
DREAMY LEMON CHEESECAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 10 hrs 40 mins
- Preheat oven to 350°F. Wrap outside of a lightly greased 9-inch shiny springform pan in a double layer of heavy-duty aluminum foil. Stir together crushed cookies and melted butter in a bowl.
- Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool on a wire rack until ready to use. Reduce oven temperature to 325°F.
- Beat cream cheese with a heavy-duty mixer on medium speed until creamy, about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
- Remove 3 cups of batter, and place in a medium bowl. Using a wooden pick, add a small amount of food coloring gel paste to the 3 cups of batter. Stir until batter is pale yellow, adding more gel paste if necessary.
- Dollop half of untinted batter into prepared crust. Dollop half of pale yellow tinted batter on top of untinted batter dollops. Swirl together using a small knife, creating a marbled look.
- Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.
- Remove cheesecake from roasting pan and water bath, and place on wire rack. Cool completely, about 2 hours. Cover with plastic wrap, using wooden picks to prevent plastic wrap from touching top of cheesecake.
- Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Spread top with 1 cup Lemon Curd.
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