LEMON CHEESECAKE WITH GINGERSNAP CRUST
This is from the May 1989 issue of Bon Appetit, in an article called "Lemon Twists" by Abby Mandel; it is also the cover photo. My note to self written on the recipe says, "Labor intensive but very nice!", even while using a food processor! The minimum 4 hours refrigeration time is included in the cooking time.
Provided by mersaydees
Categories Cheesecake
Time 6h
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- LEMON CURD (makes about 1 cup).
- In small cup, sprinkle gelatin over water. Allow to soften 10 minutes.
- In processor, mince lemon peel with sugar until lemon peel is as fine as sugar. Transfer to heavy small saucepan.
- Add in lemon juice and yolks, then butter; mix.
- Stir over medium heat until very thick, about 5 minutes; do not boil.
- Transfer to bowl. Add gelatin and stir to dissolve.
- Cool completely, stirring frequently, about 1 hour.
- CRUST.
- Position rack in center of oven and preheat to 350 degrees farenheit.
- Lightly oil 9-inch-diameter springform pan.
- Add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. Add butter and blend well.
- Make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
- Bake until golden brown, about 12 minutes. Cool.
- FILLING.
- In small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
- In processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
- Add yolks and blend until light and fluffy.
- In heavy medium saucepan, scald milk.
- With processor running, add milk through feed tube and blend well.
- Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; do not boil.
- Add gelatin mixture to custard and stir until dissolved.
- Strain into bowl, pressing on solids with back of spoon.
- Refrigerate until thickened but not set, stirring frequently, about 20 minutes.
- Add cream cheese and lemon juice to processor and blend until smooth. Add custard and blend until smooth. Transfer to large bowl.
- In medium bowl, whip cream until it forms soft peaks. Gently fold into filling.
- Pour half of filling over crust. Using a tablespoonfuls, spoon half of curd over filling. Swirl mixtures together using tip of knife.Pour remaining filling over.
- Using tablespoonfuls, spoon remaining curd over. Swirl mixtures together using tip of knife.
- Refrigerate cheesecake at least 4 hours or overnight.
- After running a knife around sides of cake, release pan sides.
- Garnish with mint.
Nutrition Facts : Calories 505.7, Fat 35.9, SaturatedFat 21, Cholesterol 204.4, Sodium 179.2, Carbohydrate 43.4, Fiber 1.3, Sugar 27.7, Protein 6.4
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.
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 'N GRAPE CHEESECAKE
Clusters of glazed green and red grapes give this creamy lemon cheesecake a very professional look. Only you will know it took just 20 minutes to prep!
Provided by My Food and Family
Categories Recipes
Time 4h35m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Empty 1 pkg. of the gelatin into medium bowl. Add sugar; mix well. Gradually add 2/3 cup boiling water, stirring at least 2 min. until completely dissolved. Pour into blender container. Add cream cheese, cottage cheese and lemon zest; cover. Blend well. Pour into 8-inch springform pan. Refrigerate 1 hour 15 min. or until set. Arrange grapes in two clusters on top of cheesecake.
- Stir 3/4 cup boiling water into remaining dry gelatin mix in small bowl at least 2 min. until completely dissolved. Stir in cold seltzer. Place in larger bowl of ice water. Stir 5 to 7 min. or until slightly thickened (consistency of unbeaten egg whites). Carefully pour gelatin over top of cheesecake, covering grapes completely. Refrigerate 3 hours or until firm.
- Run small knife which has been dipped in hot water carefully around edge of cheesecake. Remove rim of pan. Store cheesecake in refrigerator.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 340 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 27 g, Protein 7 g
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- Step 1 For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter.
- Step 2For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine.
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- Place butter, flour, oats, walnuts and sugar into a food processor. Pulse until all of the ingredients come together like wet sand, you can add a splash of water if need be. Remove the dough from the processor and place onto a half sheet pan. Using a sheet of parchment paper, press down on crust to make a smooth consistent layer along the whole lenght of the baking sheet. If you want to use a spring form pan feel free to use that as well. Place in a preheated 350 degrtee oven for 12 to 15 minutes or until lightly brown. Take out and allow to cool slightly while you make the cheesecake batter.
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