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 CHIFFON CAKE
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON CHIFFON CHEESECAKE
My grandma always made this Lemon Chiffon Cheesecake when my mom and Aunt we were growing up. I recently asked my Aunt for the recipe.This is word for word from my grandmother recipe card So, I thought I'd share it with you too. Happy Easter!This remains a favorite with my family still today. ~ Much love from my house to yours.
Provided by Tina Scarsdale
Categories Pies
Time 20m
Number Of Ingredients 9
Steps:
- 1. *At least several hours before, put one can Milnot in the refrigerator to chill.
- 2. CRUST: Mix together melted butter,sugar,and graham cracker crumbs in pan with fork to cover bottom evenly.Press down to form crust.Bake at 350 for 8 minutes.
- 3. *Before you start, put a large glass mixing bowl in the freezer to get really cold.
- 4. Filling:Mix 1 cup boiling water with 1 pack of Lemon Jello. Gradually mix in a brick of softened cream cheese. Set in refrigerator to cool.
- 5. Wash your beaters and put them in the freezer (for a few minutes) with the cold mixing bowl that's already in there. Then take the bowl and beaters from the freezer and mix (on high) one can chilled Milnot.
- 6. When the Milnot has gotten stiff, gradually add in about 1/4 cup sugar. Then slowly blend in the cream cheese/jello mixture, using bowl scraper to gently scrape sides while mixing. It should have a fluffy, 'whipped' consistency.
- 7. Taking bowl scraper, scoop mixture into a prepared graham cracker crust. [Either a 9"x12" pan or 2-9" pie crusts] (crushed graham crackers, real butter, sugar). You can also sprinkle crushed graham crackers over the top.
- 8. Then Chill for several hours.
NO-BAKE LEMON CHIFFON CHEESECAKE
Make a great dessert without the baking! Try our No-Bake Lemon Chiffon Cheesecake, a delicious recipe for all cheesecake lovers. You'll enjoy the lemony flavor this lemon chiffon cheesecake brings to the dessert table.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine cookie crumbs, butter and 1/2 cup coconut; press onto bottom and up side of 9-1/2-inch tart pan with removable bottom. Refrigerate until ready to use.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted.
- Beat cream cheese, sugar and lemon zest in large bowl with mixer until blended. Gradually beat in gelatin. Add 2 cups (about 2/3 of tub) COOL WHIP; whisk until blended.
- Pour into crust.
- Refrigerate 4 hours or until filling is firm. Remove cheesecake from side of pan just before serving. Top with remaining COOL WHIP and coconut.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 30 g, Fiber 0.9841 g, Sugar 20 g, Protein 3 g
LEMON 'CHIFFON' CHEESECAKE
A very light version of cheesecake, from the Atlanta Journal Constitution. Preparation time includes chilling time.
Provided by Pinay0618
Categories Cheesecake
Time 5h10m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the crust: Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and butter. Press mixture onto the bottom of a 9- or 10-inch springform pan (if you have enough, press up the sides a little, too). Bake for 10 minutes. Set aside to cool.
- To prepare the filling: Meanwhile, in a heatproof bowl, combine Jell-O and boiling water, stirring well to combine. Add lemon juice and allow to cool.
- With an electric mixer, beat the cream cheese, sugar and vanilla and add to the cooled Jell-O mixture.
- Whip the evaporated milk until it holds peaks and gently fold into the cream cheese mixture.
- Pour into graham cracker crust, smooth the top and refrigerate for 4 or more hours, or until set.
- NOTE: The evaporated milk needs to be very cold. Ann Schoenberg refrigerates it the night before. If you are not that organized, you can put it in the freezer for a few hours (don't forget about it). For added lemon flavor, add some zest to the mixture. You can also refrigerate the crust instead of baking it.
Nutrition Facts : Calories 235.4, Fat 11.8, SaturatedFat 7.1, Cholesterol 34, Sodium 169.8, Carbohydrate 29.7, Fiber 0.2, Sugar 23.2, Protein 3.7
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