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 CHEESECAKE
A cookie-like crust brings this luscious Lemon Cheesecake recipe to a league of its own. The thick and sweet bottom layer is created by pressing lemon-infused cake mix into a 10-inch pan. A small portion of that lemony mix is then combined with cream cheese, sugar, lemon pudding and sour cream to create an extra dense and creamy cheesecake filling with a splash of citrus. Pipe some whipped topping onto the finished masterpiece after it's baked and cooled, and you'll have yourself a sunny dessert that tastes like a dream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
- In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.
- Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
- Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 0 g
ALABAMA LEMON 'CHEESE' CAKE
This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.
Provided by The New York Times
Categories cakes, dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and grease three 8-inch cake pans.
- With a standing or hand mixer, cream butter and sugar until light and fluffy. Add dry ingredients alternately with milk. Fold in egg whites until thoroughly combined; do not overmix.
- Divide batter into greased pans and transfer to the oven. Bake for 25 to 30 minutes, or until top springs back when lightly touched. Cool on racks before removing from pans; let cool completely.
- Combine all ingredients in top of double boiler set over boiling water. Cook, stirring constantly until very thick, about 15 minutes. Transfer to a bowl and let cool completely before using.
- Combine all ingredients in top of double boiler. Beat with a rotary beater or hand mixer for 1 minute, then set over boiling water and beat for about 7 minutes more or until frosting stands in glossy peaks. Remove from the heat and continue beating until frosting is cool and thick enough to hold firm swirls. Let cool completely before using.
- Spread the lemon filling between the layers and on top. Spread the frosting on the sides of the cake and press with shredded coconut.
Nutrition Facts : @context http, Calories 677, UnsaturatedFat 9 grams, Carbohydrate 92 grams, Fat 33 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 22 grams, Sodium 195 milligrams, Sugar 71 grams, TransFat 1 gram
OLD-FASHIONED CHEESECAKE
"For variety, I like to use fresh fruit- strawberries, kiwi, raspberries, blueberries, etc.- on top of this cheesecake," says Marian Levin of Los Altos, California.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine almonds and wafer crumbs; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla and lemon zest just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set., Combine the sour cream, sugar and vanilla; carefully spread over filling. Bake 10 minutes longer or until edges appear dry. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of pan. Top with fresh fruit. Refrigerate leftovers.
Nutrition Facts : Calories 582 calories, Fat 45g fat (25g saturated fat), Cholesterol 180mg cholesterol, Sodium 268mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 11g protein.
BEST EVER LEMON CHEESECAKE
This cheesecake is wonderful, so creamy and lemony I could inhale it. This a large recipe, it does make a lot of cake, the recipe could be halved. I top this with whipped cream. I hope you enjoy it as much as my family does.
Provided by C.C619
Categories Cheesecake
Time 21m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375f.
- Spray or grease a 10 inch spring form pan.
- To make the crust, melt the butter and combine with the cracker crumbs and one teaspoon of vanilla extract.
- Spread the crumb mixture in the baking pan pressing it firmly into the base and level with the bottom of a measuring cup.
- Bake for 5 mins, remove from oven and allow to cool till needed, refridgerate if not using immediatley.
- Lower the oven temp to 325f.
- Use an electric mixer on slow to beat the cream cheese till creamy and no lumps remain, scrape down the bowl a couple of times.
- Add sugar and salt until well blended, then add eggs one at a time maiing sure mixture is smooth before adding the next. Scrape down the bowl.
- Stir in the lemon,lemon zest, vanilla, sour cream, and heavy cream till just smooth.
- Pour the batter into the prepared pan and bake at 325f for 45-50 minutes. The edges of the cake will look set but the centre will still jiggle. Turn off the oven and leave the oven door open slighty and aallow the cake to cool in the oven for one hour.
- Remove from the oven and run a knife around the outside of the cake to allow the cake to contract without cracking. Refridgerate overnight. I top mine with whipped cream. Enjoy.
LEMON CHEESE CAKE
This is the recipe I've been using for years. If you like, use your favorite scratch recipe for the cake but I usually like to simplify all I can.
Provided by Diane Pace
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake layer pans.
- Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Set aside cakes to cool.
- To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.
Nutrition Facts : Calories 572.4 calories, Carbohydrate 71.6 g, Cholesterol 192.1 mg, Fat 30.4 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 539.9 mg, Sugar 51.4 g
OLD-TIME LEMON "CHEESECAKE"
While the recipe contains no actual cheese, Southerners have referred to this dessert as lemon cheesecake for generations. Go figure!
Yield serves 16 to 20
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Cream butter; add sugar. Sift flour and baking powder together three times and add to butter alternately with milk and vanilla. Fold in egg whites. Bake in three greased 8-inch round pans for 35 minutes.
- Mix all ingredients together and cook in double boiler until thick, approximately 20 minutes. Allow cake to cool. Spread icing in between layers and on entire outside of cake.
More about "old time lemon cheesecake recipes"
LEMON CHEESECAKE RECIPE • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
4/5 (45)Total Time 1 hr 15 minsCategory DessertCalories 501 per serving
- Preheat the oven to 350F Line a 9 inch springform pan with a circle of parchment paper on the bottom. You can also line the sides with strips of paper if you like, that's optional. Tip: lightly spray or butter the pan so the paper stays put.
- Mix together the gingersnap crumbs and sugar, making sure to get out any lumps from the brown sugar. Drizzle in the melted butter and mix until all the crumbs are evenly saturated. Press the crumbs firmly and evenly into the bottom of the pan, going up the sides about an inch.
- Put the sugar in a food processor and process with the zest until the sugar is pale yellow and all the zest is incorporated. This will take under a minute.
LEMON CHEESECAKE (+ LEMON CURD TOPPING) - LIVE WELL …
From livewellbakeoften.com
LEMON CHEESECAKE RECIPE | BEST LEMON DESSERT RECIPES
From lifeloveandsugar.com
LEMON CHEESECAKE RECIPE (EASY) - AMY IN THE KITCHEN
From amyinthekitchen.com
12 LEMON CHEESECAKE RECIPES
From allrecipes.com
OLD-TIME LEMON "CHEESECAKE" RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON CHEESECAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LEMON CHEESECAKE - EASY LEMON CHEESECAKE RECIPE - TASHA'S …
From tashasartisanfoods.com
LEMON CHEESECAKE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
OLD FASHIONED WOOLWORTH CHEESECAKE – RECIPE FROM …
From yummiestfood.com
OLD-TIME LEMON "CHEESECAKE" RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OLD TIME LEMON PIE - GRACE LIKE RAIN BLOG
From gracelikerainblog.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