LEMON SWIRL CHEESECAKE
If you like cheesecake and lemon pie, then this is the recipe for you! I have always gotten raves whenever I have served this, most recently at Easter. Originally from a 1995 Bon Apetite magazine.Prep time does not include overnight chill time. The cheesecake and lemon curd can be made the day before you plan to serve it. Refrigerate both and add topping to the cheesecake a few hours before serving.
Provided by Leslie in Texas
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For Crust:.
- Position rack in middle of oven and preheat to 350 degrees. Finely grind graham crackers( if using these instead of the crumbs) in food processor. Add nuts and process until coarsely chopped.
- Add butter and lemon peel; blend just until crumbs are moist.
- Press crumbs firmly onto bottom ONLY of a 9 inch diameter springform pan.
- Bake until crust is set, about 10 minutes.
- Cool crust and maintain oven temperature.
- For filling:.
- Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream.
- Add eggs, one at a time, beating just until combined.
- Pour filling into crust and bake until the center moves only slightly when pan is shaken, about 50 minutes.
- Transfer cake to rack and cool 5 minutes.
- Meanwhile for topping: Whisk 1 cup sour cream in small bowl until smooth. Whisk lemon curd in small bowl until smooth.
- Run a sharp knife around sides of cake.
- Starting at outside edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely.
- Gently shake pan to smooth out toppings.
- Using tip of knife, gently swirl toppings, forming a marbled design.
- Chill cake uncovered overnight.
- Beat whipping cream with 2 T. confectioner's sugar( I like to add about 1/2 t. unflavored gelatin to the whipping cream to keep it from separating)until stiff peaks form.
- Pipe cream in a decorative pattern around the edge of cake( I just use a spoon to arrange dollops of whipped cream around the edge) and garnish with lemon wedges and mint leaves.
- *NOTE: The last time I made this I omited the sour cream topping and just smoothed the lemon curd over the entire cake top, using about 2 cups of lemon curd. Then I decorated the edge of the cake with the whipped cream and lemon slices/mint leaves.).
Nutrition Facts : Calories 402.5, Fat 34.7, SaturatedFat 16.9, Cholesterol 115.8, Sodium 172.5, Carbohydrate 19.7, Fiber 0.8, Sugar 16.8, Protein 5.9
LEMON ICE BOX CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
- Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
- Garnish each serving with lemon zest when ready to eat.
STRAWBERRY SWIRL LEMON CAKE RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, vanilla extract, strawberry jam, all-purpose flour, granulated sugar, baking powder, salt, large eggs, milk, butter, vanilla extract, lemon, lemon, powdered sugar, lemon, lemon
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Grease an 11-inch (25cm) round cake pan and line with parchment paper.
- Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
- In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
- Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
- Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
- Pour the batter into the prepared cake pan.
- Preheat the oven to 350˚F (180˚C).
- Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
- Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
- Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
- Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
- Remove the cooled cake from the pan and evenly pour over the glaze.
- Allow the glaze to set before serving.
- Enjoy!
Nutrition Facts : Calories 864 calories, Carbohydrate 155 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 96 grams
LEMON SWIRL CHEESECAKE
Provided by Tina Wescott
Yield Serves 12
Number Of Ingredients 18
Steps:
- For Crust:
- Position rack in center of oven and preheat to 350°F. Finely grind graham crackers in processor. Add nuts; process until coarsely chopped. Add butter and lemon peel; blend using on/off turns just until crumbs are moist. Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack; cool 5 minutes.
- Meanwhile for topping:
- Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth.
- Run small sharp knife around sides of cake. Starting at outside of edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered overnight.
- Using electric mixer, beat cream in medium bowl until stiff peaks form. Spoon cream into pastry bag fitted with medium star tip.
- Run small sharp knife around sides of cake to loosen. Release pan sides of cake to loosen. Release pan sides. Transfer cake to platter. Pipe cream in decorative scallop border around top edge of cake. Garnish with lemon slices and mint sprigs.
More about "lemon swirl ice cream cake recipes"
LEMON ICE CREAM WITH VERY BERRY SWIRL • ONE LOVELY LIFE
From onelovelylife.com
Reviews 18Estimated Reading Time 3 mins
- In a large saucepan, combine lemon zest and sugar until very fragrant. This allows the lemon oils from the zest to get friendly with the sugar. Pour in milk, cream, and salt and stir over medium heat until the sugar is completely dissolved. Stir in vanilla. Pour into a large bowl, cover, and refrigerate until completely chilled, 1-2 hours or overnight.
- To make the berry swirl, add berries, sugar, lemon juice, and cornstarch to a medium saucepan. Stir over medium heat, crushing berries with a spatula or potato masher. Heat until sugar is dissolved and mixture comes to a boil. As soon as the sauce begins to boil, remove it from the heat. If you want a smooth sauce (as pictured), strain through a seive and discard seeds/pulp. Refrigerate strained sauce until chilled.
- Pour lemon/cream mixture into your ice cream maker and churn according to manufacturer’s directions. (For my cuisinart, this means about 30 minutes). Pour ice cream into a container for freezing and pour berry sauce on top. Swirl with a knife to incorporate. Cover and freeze 2-3 hours before serving.
LEMON ICE CREAM CAKE RECIPE - FOOD FANATIC
From foodfanatic.com
3.7/5 (18)Total Time 6 hrsCategory Cake MixCalories 657 per serving
VANILLA SWIRL LEMON CURD ICE CREAM - COOKING ON THE …
From highlandsranchfoodie.com
MASON JAR TRIFLES WITH BERRY SWIRL ICE CREAM & VEGAN …
From thefullhelping.com
LEMON SWIRL CHEESECAKE RECIPE - MINDEE'S COOKING …
From mindeescookingobsession.com
CREAM CHEESE SWIRLED LEMON BUNDT CAKE - ALSO THE …
From alsothecrumbsplease.com
EASY LEMON ICE CREAM CAKE RECIPE | BEYOND FROSTING
From beyondfrosting.com
5/5 (1)Total Time 8 hrsCategory DessertCalories 657 per serving
- Prepare the whipped cream first. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
- Use a springform pan or your cake pan that is the same size as your cakes (in this case, 8 inches). Wrap the edges of the pan with saran wrap. Place a cake board in the bottom of your pan, under the saran wrap.
- Spread the Cool Whip with an angled spatula, covering the surface of the cake as evenly as possible. If you decide to apply more than one layer of frosting, it’s easier to add one layer, refreeze for an hour and then add another layer and freeze again.
CREAM CHEESE SWIRLED LEMON COFFEE CAKE - RED STAR® YEAST
From redstaryeast.com
TRIPLE LEMON CHEESECAKE SWIRL BARS RECIPE - TABLESPOON.COM
From tablespoon.com
LEMON BLUEBERRY SWIRL ICE CREAM - CRAFTYBAKING
From craftybaking.com
CRANBERRY ICE CREAM SWIRL CAKE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL RECIPE
From epicurious.com
STRAWBERRY SWIRL LEMON CAKE RECIPE | RECIPES.NET
From recipes.net
LEMON RASPBERRY SWIRL CAKE - BUCKETS OF YUM
From bucketsofyum.com
LEMON SWIRL CAKE - RECIPE - COOKS.COM
From cooks.com
LEMON ICE CREAM WITH VERY BERRY SWIRL - TASTY KITCHEN
From tastykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search