Lemon Cake With Cheesecake Tunnel Recipes
LEMON CAKE WITH CHEESECAKE TUNNEL
We'd follow a cheesecake tunnel anywhere! This one especially-because it leads through a super-moist lemon cake topped with lemony drizzle.
Provided by My Food and Family
Categories Dairy
Time 2h5m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 8 oz. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.
- Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter.
- Bake 45 to 50 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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 CAKE WITH CHEESECAKE TUNNEL RECIPE
Provided by bubbles7380
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 8 oz. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended. Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter. Bake 45 to 50 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.
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4.9/5 (17)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.
- To make the filling: Place the cream cheese, sugar, and flour in the bowl of a stand mixer fitted with a paddle. Beat at low speed until no lumps remain, about 4 minutes.
- To bake the cheesecake: Bake the cheesecake for 40 to 50 minutes, until it's set and firm 1" in from the edge. The center should still jiggle when you nudge the pan; a digital thermometer inserted into the center will read 150°F.
- Turn off the oven and prop open the door a few inches, leaving the cheesecake in the oven. Set a timer for 1 hour. The cheesecake will slowly finish baking during this time.
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