Favorite Lemon Cheesecake Dessert Recipes

LEMON CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Invert the bottom of a 9-inch springform pan so the cheesecake can slide off onto a serving platter once chilled. Line with a round of parchment paper, if desired.
• In a food processor, process the graham crackers to fine, even crumbs, about 30-seconds. Add the sugar and salt, and pulse 2 or 3 times to combine. Add the warm melted butter in a slow, steady stream while pulsing. Process until the mixture is evenly moistened and resembles wet sand.
• Transfer the mixture to the prepared 9-inch springform pan. Using the bottom of a dry measuring cup, press the crumb mixture into the bottom and 1-inch up the sides of the pan. Don't press too hard. Slightly firm is good. Bake until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling.
• Once cooled, wrap the bottom and sides of the pan in a double layer of heavy-duty foil. Set the springform pan in a roasting pan.
• Reduce the oven temperature to 325°F.
• In the bowl of a clean food processor, combine ⅓ cup of sugar with the lemon zest. Pulse until the sugar is pale yellow and the zest is broken down. Transfer the lemon sugar to a 2-cup measuring cup with a spout. Whisk in the remaining 1 cup of sugar and the flour. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. With the mixer running on medium-low, slowly add the lemon sugar mixture. Beat until the mixture is smooth, scraping down the sides and bottom of the bowl as needed.
• With the speed set on medium, add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl, beat again to blend. Be careful not to over beat.
• Add the lemon juice, vanilla and sour cream. Beat on low until combined. Scrape down the sides and bottom of the bowl, and beat again for another 5 seconds or until well blended.
• Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
• Bake at 325°F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 90 to 100 minutes.
• Turn off the oven and prop the oven door open using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 hours.
• When the cheesecake is cool, spread the lemon curd on top of the cheesecake leaving a 1-inch border around the edge. Cover tightly with plastic wrap and refrigerate overnight, or up to 24 hours.
• Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Pipe or dollop whipped cream around the outer edges of the cheesecake and garnish with fresh lemon slices, if desired. Slice into wedges and serve.
• In a cold medium mixing bowl using an electric mixer, beat the whipping cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop or pipe the whipped cream on top of the cheesecake in a decorative pattern.

LEMON DREAM CHEESECAKE

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.

LEMON CHEESECAKE DESSERT

Steps:

• In a bowl, combine the cracker crumbs, pecans and sugar. Add butter; mix well. Set aside 1/2 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 325° for 8 minutes., Meanwhile, in a small bowl, beat the cream cheese until smooth. Add the milk, eggs and lemon juice; beat until smooth. Spoon over crust. Sprinkle with the reserved crumb mixture. , Bake for 30 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator.

LEMON CHEESECAKE

Steps:

• CRUST
• Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
• . Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
• . Bake the crust for 10 minutes, then set aside to cool.
• . Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Check out my tutorial on how to prevent your cheesecake water bath from leaking. Set prepared pan aside. FILLING
• p id="instruction-step-6″>1. Reduce oven temperature to 300°F (148°C). 2.
• In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 3.
• Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined. 4.
• Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. 5.
• Pour the cheesecake batter into the crust and spread evenly. 6.
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 7.
• Bake the cheesecake for 65 minutes. 8.
• Turn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open the door or you'll release the heat. 9. C
• ack oven door and leave the cheesecake in the oven for another 20 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks. 10.
• emove from oven and let sit on the counter for 15 minutes, then remove the pan from the water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours. LEMON CURD
• ="instruction-step-16″>1. While cheesecake cools, make the lemon curd. Combine all ingredients in a double boiler, or in a metal bowl over a pot of simmering water. Do not boil the water or the heat will be too hot. Occasionally lift the bowl off the pot to release the steam. 2. H
• at while whisking constantly until mixture thickens and reaches 160°F (71°C). Refrigerate until cool and thickened. TO FINISH OFF THE CHEESECAKE
• instruction-step-18″>1. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. 2. To
• ake the whipped cream, add heavy whipping cream, powdered sugar and vanilla extract to a mixing bowl fitted with the whisk attachment and whip until stiff peaks form. 3. Pip
• swirls of whipped cream around the edge of the cheesecake. 4. Spr
• ad the lemon curd in an even layer on top of the cheesecake. 5. Ref
• igerate cheesecake until ready to serve. Cheesecake is best for 2-3 days.