Light As Air Lemon 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.

LIGHT AND AIRY CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
• Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

LIGHT, SUMMERY LEMON CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a loaf pan, or any pan with sides at least 4 inches high.
• Beat sugar and butter using an electric mixer in a large mixing bowl until creamy, scraping the bowl often with a rubber spatula. Continue to beat, adding eggs 1 at a time, until well combined.
• Combine flour, baking powder, baking soda, and salt in a separate bowl.
• Reduce mixer speed to low and continue beating the sugar mixture. Gradually add flour mixture alternatively with buttermilk until well combined, 2 to 3 minutes. Add lemon zest and lemon extract; mix well. Spread pound cake crust mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
• Let pound cake cool completely. Cut cake into pieces and press into the bottom of a 10-inch springform pan. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar using an electric mixer in a large mixing bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon pudding, sour cream, and lemon zest; blend well. Pour filling into prepared crust and spread evenly.
• Fill an oven-safe container with water and place it in the preheated oven under the rack where you will place the cheesecake; this will prevent cracking.
• Bake cheesecake in the preheated oven until almost set, about 45 minutes.
• Meanwhile, beat egg whites, cream of tartar, and salt together in a bowl using an electric mixer until soft peaks form. Pour in sugar while beating constantly until glossy peaks form.
• Remove cheesecake from oven, leaving oven on. Spread meringue topping over the filling to edges, using a spatula to tap for desired peaks. Return cheesecake immediately to oven.
• Continue to bake cheesecake until meringue is golden brown, 14 to 15 minutes. Turn off the oven. Crack the oven door open, and let cheesecake set and slowly cool for 15 minutes.
• Remove from oven and let cheesecake cool completely, 20 to 30 minutes more. Refrigerate 8 hours to overnight.

LIGHT-AS-AIR LEMON CHEESECAKE

Steps:

• DIRECTIONS 1. In food processor, process crumbs (to make crumbs,, 2 tablespoons of the sugar and butter until mixture resembles coarse crumbs. Press mixture firmly over bottom and 1/2 inch up sides of a 9 inch springform pan. Bake in a 350˚ oven until lightly browned (about 10 minutes). 2. In clean food processor, combine 3/4 cup plus 2 tablespoons of the sugar, both packages of cream cheese, 1 cup of the sour cream, eggs, egg whites, lemon peel, lemon juice and flour. Process until smooth. 3. Pour cream cheese filling into crust. Return to oven and bake until filling jiggles only slightly in center when pan is gently shaken. (35-45 minutes) Cool in pan or on rack for 30 minutes. After you take the cake out of the oven, stir together remaining 1 cup sour cream and remaining 1 tablespoon of sugar, cover and refrigerate. Spread cooled cheesecake with sour cream topping. Cover and refrigerate until cold (at least four hours). To serve, remove springform pan rim. Garnish with fresh raspberries or strawberries, if desired.

LIGHT LEMON CHEESECAKE

Steps:

• Spray 9-inch pie plate with cooking spray.
• Sprinkle with 1/2 of the graham cracker crumbs; set aside.
• Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
• Pour into blender container.
• Add cheeses; cover.
• Blend on medium speed until smooth, scraping down sides occasionally.
• Pour into large bowl.
• Gently stir in whipped topping.
• Spread in prepared pie plate.
• Sprinkle remaining crumbs around outside edge, leaving center plain.
• Refrigerate 4 hours or until firm.
• Just before serving, gently spread pie filling onto center of cheesecake.

LIGHT AND FLUFFY LEMON CHEESECAKE

Steps:

• Crush biscuits and add to melted butter.
• Press into a 9" spring form cake tin.
• Bake in oven for 10 minutes at 180 degrees celsius.
• Dissolve jelly in hot water.
• Add lemon juice to make up 1 cup of liquid and also add lemon rind.
• Whip evaporated milk until very thick.
• Beat separately the cream cheese, sugar and vanilla.
• Fold into beaten milk.
• Fold in warm jelly and lemon mixture.
• Pour into case and chill 24 hours.
• Decorate with cream and strawberries if desired.

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.