Cheesecake De Limón Verde Recipes
LEMON CHEESECAKE
This is very good. You can't even tell it is made with low-fat ingredients.
Provided by Rebekah
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
- Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 379 calories, Carbohydrate 34.5 g, Cholesterol 62.2 mg, Fat 23.6 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 12.9 g, Sodium 297.8 mg, Sugar 23.7 g
CHEESECAKE DE LIMóN VERDE
Provided by My Food and Family
Categories Casa
Time 8h35m
Yield 10 porciones
Number Of Ingredients 8
Steps:
- Precalienta el horno a 350°F. Mezcla las galletas trituradas, la mantequilla y el azúcar; coloca la mezcla presionándola con firmeza contra el fondo y los lados de una tartera de 9 pulgadas. Hornéala durante 10 minutos. Déjala enfriar.
- Bate el queso crema y la leche condensada azucarada en un tazón grande y con una batidora eléctrica a velocidad media hasta que estén bien mezclados. Agrega la cáscara rallada de limón, el jugo y el colorante; mézclalos bien. Viértelo todo dentro de la corteza.
- Refrigera la tarta durante 8 horas por lo menos o toda la noche. Guarda la tarta restante en el refrigerador.
Nutrition Facts : Calories 420, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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 CHEESECAKE
Need a simple, zingy dessert you can make with minimal fuss? Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients
Provided by Member recipe by Caroline93
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
- Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
- Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.
Nutrition Facts : Calories 470 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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- 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.
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