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.
TANGY LEMON CHEESECAKE
I like the sound of this with the lemon sauce poured on cheesecake.This does take time to make because of refrigerating cake and sauce overnight before serving.
Provided by Barb in WNY
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine cookie crumbs and melted butter; mix well.
- Press into the bottom and 2-inches up the sides pf a greased 9- inch spring form pan; set aside.
- In a mixing bowl, beat cream cheese and sugar with an electric mixer until smooth.
- Add eggs; beat on low just until combined.
- Add lemon juice and vanilla; beat just until blended.
- Pour into crust.
- Bake at 350F for 30 to 40 minutes, or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of pan to loosen; cool 1 hour.
- To make Sauce:.
- In a saucepan, combine sugar and cornstarch.
- Stir in water until smooth;.
- Bring to a boil over medium- high heat.
- Reduce heat; cook and stir over medium heat for 2 minutes, or until thickened.
- Remove from the heat; stir in butter and lemon peel.
- Refrigerate cheesecake and sauce overnight.
- Serve sauce over cheesecake .
Nutrition Facts : Calories 598.7, Fat 34.6, SaturatedFat 19.7, Cholesterol 139, Sodium 558.5, Carbohydrate 64.9, Fiber 1.1, Sugar 34.9, Protein 8.6
TANGY LEMON BLUEBERRY CHEESECAKE
I love the taste of lemon and blueberry together. Add that to a cheesecake and it can't get much better!
Provided by LifeIsGood
Categories Cheesecake
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. Chill.
- Preheat oven to 375 degrees.
- Combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes).
- Fold in 1 cup blueberries and blend lightly.
- Add prepared filling onto crust.
- Bake for 50-60 minutes, until set.
- After taking the cheesecake out, turn the oven temperature up to 475 degrees.
- Mix topping ingredients together, using an electric mixer, and pour on top of cheesecake.
- Bake for about 7 minutes.
- Cool cheesecake, then refrigerate to keep it firm.
- Garnish with fresh blueberries and lemon zest!
Nutrition Facts : Calories 459.3, Fat 29.9, SaturatedFat 15.3, Cholesterol 124.5, Sodium 282.6, Carbohydrate 43, Fiber 0.7, Sugar 36.3, Protein 6.4
TANGY LEMON CHEESECAKE BARS
This was in a magazine called "First". I cut it out because it sounded so yummy. I finally made these for Christmas Eve and they were a big hit...kept a few for a photo...crumbs and all...:)
Provided by teresas
Categories Bar Cookie
Time 1h30m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8" or 9" square pan with a sheet of aluminum foil extending 2' beyond 2 sides of the pan.
- Grate 1 tsp of the yellow zest from a lemon and squeeze 3 tbs. juice.
- Beat butter, salt, 1/2 tsp lemon zest and 1/4 cup sugar until creamy.
- On low speed, beat in flour until crumbly.
- Beat in about 1 tbs lemon juice until dough just holds together.
- Press dough into bottom of prepared pan.
- Refrigerate 15 minutes.
- Heat oven to 350°.
- Bake crust until golden, 20 to 25 minutes.
- Beat cheese with 2/3 cup sugar until smooth.
- Beat in eggs, 1/2 tsp lemon zest and 2 tbs. lemon juice.
- Pour over crust.
- Bake until cheesecake is firm and top puffs, 35 to 40 minutes.
- Cool completely.
- Refrigerate until cold.
- Let stand at room temperature 1 hour before cutting.
- Lift cheesecake out of pan using foil as handles.
- Cut into triangles.
Nutrition Facts : Calories 119.5, Fat 8.1, SaturatedFat 4.7, Cholesterol 34.9, Sodium 93.7, Carbohydrate 10.4, Fiber 0.2, Sugar 6.3, Protein 1.8
CLASSIC TANGY LEMON CHEESECAKE
This recipe was passed on to me by a farmers wife Barbara nearly 50 years ago, they had seven children so be prepared as this makes a big pie! Its a beautiful cheesecake with a wonderful tangy lemon taste and its light not heavy at all and the gingernut biscuit pie crust give it a wonderful contrast of flavours .
Provided by JoyfulCook
Categories Cheesecake
Time 40m
Yield 8-9 serving(s)
Number Of Ingredients 9
Steps:
- Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.
- Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
- Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
- Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.
- Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
- You can make two smaller pies and they freeze really well.
Nutrition Facts : Calories 492.2, Fat 34.2, SaturatedFat 12.1, Cholesterol 35.5, Sodium 743.9, Carbohydrate 35.7, Fiber 0.9, Sugar 13.6, Protein 12.1
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