Lemon Pucker Cheesecake Recipes

SIMPLY PERFECT LEMON CHEESECAKE

Steps:

• Preheat the oven to 325F (not fan-assisted/not convection)
• Make the Crust: Add graham cracker crumbs to a medium bowl and stir in the brown sugar. Pour the melted butter overtop, then stir until all the crumbs are moistened and have a wet sand texture. Add a pinch of salt if you used unsalted butter.
• *If using an 8-inch springform pan, remove 1/2 cup of the crumb mixture, as you won't need it all for the base. You can reserve to sprinkle on top of the finished cake, if you like (sprinkle around the outside edge in a ring).
• Press the moist crumb mixture into the bottom of your springform pan. Use the bottom of a dry measuring cup to make sure the crust is really pressed down, to make it easiest to cut later on.
• Bake the crust until it is lightly golden brown, about 10 minutes. Remove from oven and set aside to cool. Leave oven on and set at 325F.
• Make the Filling: Combine the room temperature cream cheese, sour cream and granulated sugar in the bowl of a food processor. Process until the mixture is extremely smooth and well blended, a minute or two. Remove the lid of the food processor and scrape down the sides and bottom of the food processor and try to reach under the blades if you can, to fine and incorporate any stubborn chunks of cream cheese. Process again briefly after scraping. (Getting a perfectly smooth batter at this point is important to prevent cracks in your finished cake, so take the time here to make sure it's well blended and smooth).
• Add the eggs, lemon juice and zest and a pinch of salt and keep processing until it's super smooth and creamy, another 30 seconds or so.
• Pour the filling into the baked crust *You may have some leftover filling if you are using a regular cake pan.
• Bake in preheated 325F oven until mostly set, with a little jiggle in the centre 3-4 inches, with the outsides looking set and puffy, about 20 to 30 minutes. The filling should not brown at all. Don't over-cook, as this can cause your cheesecake to crack.
• Turn the oven off and open the door a crack (inserting a wooden spoon in the crack will help it say open). Let the cheesecake sit in the oven for about 10 minutes before transferring it to a wire rack on the counter to cool completely.
• Once cooled completely, over the top of the springform pan with plastic wrap, then a layer of aluminum foil. Place the cheesecake in the refrigerator to chill for at least 1 hour or up to 24 hours.
• To serve, remove from springform pan. Topping option: citrus slices, a scattering of blueberries or blackberries, a mint leaf and a dusting of icing sugar, if you like.

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

Steps:

• Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
• Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed.
• Spoon the crumbs into the prepared pan and press into the bottom of the pan and up the sides to form a crust layer. Bake crust in preheated oven for 10 minutes. Remove pan to a cooling rack.
• Bring a kettle of water to boil for the water bath.
• In a medium bowl, use your fingertips to combine the sugar and lemon zest until the sugar is fragrant.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and lemon-sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla, lemon juice, and heavy cream and mix for an additional 30 seconds.
• Pour the cheesecake filling over the crust.
• Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan - do not tighten the foil as we'll want to allow the air to still circulate.
• Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
• After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
• Just before serving, top the cheesecake with lemon curd, whipped cream and lemon slices.

LOVELY LEMON CHEESECAKE

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.

LEMON CURD CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan., In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 1 to 1-1/4 hours. 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., Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove immediately to a small bowl; cool completely., Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon zest strips.

LEMON ICEBOX CHEESECAKE

Steps:

• MAKE CRUST; Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, at least 30 minutes.
• MAKE CURD; While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.
• SOFTEN GELATIN: Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.
• MAKE FILLING: With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
• CHILL CHEESECAKE: Pour filling into cooled crust and smooth top. Pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.).

CLASSIC LEMON CHEESECAKE

Steps:

• Preheat oven to 300°F. Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly greased 8" round springform pan lined with non-stick parchment paper. Bake the crust for 30 minutes or until golden and just cooked. Set aside.
• To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and zest, and vanilla in a food processor and process until smooth. Place the cornstarch and water in bowl and mix until smooth. Add the cornstarch mixture to the cheese mixture and mix to combine. Pour over the crust and bake for 1 hour and 10 minutes or until light golden and just set. Turn the oven off and allow to cool in the oven with the door closed. Refrigerate for 1 hour or until cold. Top with the whipped cream to serve.

LEMON PUCKER CHEESECAKE

Steps:

• Crust:.
• In food processor fitted with steel blade, crush graham crackers. Gradually mix in melted butter and sugar scraping sides so butter is evenly mixed with crackers. Press mixture into 10 inch spring form pan. Bake at 425 degrees for 7 minutes. Remove from heat and let cool.
• Filling:.
• Cream cheese and sugar in food processor until well-blended. Add eggs and beat well. Add remainder of ingredients and blend. Pour into cooled crust. Put in a 250 degree oven and bake for 2 hours {if convection oven, bake 1-3/4 hours and test}.
• Remove and top with sour cream topping and bake 5 more minutes.
• Turn.oven off and leave in oven with door slightly ajar to cool completely very important do not miss this step!
• Cover and chill at least 8 - 24 hours. Serves 16.
• Note: I use a 9 inch spring form pan I would not use an 8 inch as I feel that it would be too much batter for that size pan. I feel that a 10 inch spring form pan would work very well if you are needing more than 16 full slices and perhaps wanting a cheesecake not as high as what a 9 inch spring form pan will provide. If using a 10 inch spring form pan I would definitely double the crust recipe from the Lemon Pucker Cheesecake recipe and this recipe would lend itself to being made 1/4 larger in ingredients for a 10 inch spring form pan only if you wanted a much larger cheesecake for a 10 inch pan. Eat and weep!

LEMON CHEESECAKE

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.

LEMON CURD MARBLED CHEESECAKE

Steps:

• Make lemon curd:
• Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
• Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
• Make and bake crust:
• Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
• Make filling and bake cheesecake:
• Reduce oven temperature to 300°F.
• Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
• Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
• Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.