LEMON CHEESECAKE
Need a simple, zingy dessert you can make with minimal fuss? Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients
Provided by Member recipe by Caroline93
Categories Dessert
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 470 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
LEMON CHEESECAKE
This is the creamiest, most delectable, most lemony cheesecake! It's speckled with lemon zest and topped with tart, luscious lemon curd. It's just what you need to satisfy that sweet-tart craving.
Provided by Cindy Rahe
Categories Dessert Baking Make-ahead
Time 9h30m
Yield 16
Number Of Ingredients 14
Steps:
- Prepare the oven and baking sheet: Preheat the oven to 350°F. On a baking sheet place a sheet of aluminum foil large enough to wrap around the outside of the springform pan. Set it aside.
- Reduce the heat and create a steam bath: Turn the oven down to 325°F. Place a 9x13-inch baking dish on the lower rack of the oven and fill with boiling water; this will create a steamy environment for the cheesecake to bake.
- Allow the cheesecake to cool slowly: Turn off the oven and allow the cheesecake to cool for 60 minutes with the oven door closed. Crack open the oven door (place a wooden spoon between the door and the frame of the oven to keep it just cracked) and allow the cheesecake to cool for an additional 45 minutes before removing from the oven to cool on a baking rack, until it reaches room temperature. The cheesecake may have domed slightly while baking but should deflate to a flat top with a small ridge around the edge, as it slowly cools. Remove the foil once the cheesecake has cooled to room temperature (anytime after the cheesecake has pulled away from the edges of the pan and it's cool enough to handle).
- Transfer to the refrigerator: Once the cheesecake is at room temperature, transfer it to the refrigerator to chill for at least 6 hours before serving.
Nutrition Facts : Calories 427 kcal, Carbohydrate 35 g, Cholesterol 140 mg, Fiber 0 g, Protein 7 g, SaturatedFat 17 g, Sodium 300 mg, Sugar 26 g, Fat 30 g, ServingSize 12-16 servings, UnsaturatedFat 0 g
PHILADELPHIA 3-STEP LUSCIOUS LEMON CHEESECAKE
Easy as 1-2-3, this is a 10 on the delicious scale. Fresh lemon juice and lemon zest make for one luscious three-step cheesecake.
Provided by My Food and Family
Categories Home
Time 3h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients in large bowl with mixer until blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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.
NO BAKE LEMON CHEESECAKE
Light and fluffy no bake cheesecake with a tart lemon taste.
Provided by Jan Wood
Categories Desserts Cakes Lemon Cake Recipes
Time 3h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
- Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
- In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
- Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 20.6 g, Cholesterol 22.1 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 144 mg, Sugar 15.6 g
LEMON CHEESECAKE
This is very good. You can't even tell it is made with low-fat ingredients.
Provided by Rebekah
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
- Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 379 calories, Carbohydrate 34.5 g, Cholesterol 62.2 mg, Fat 23.6 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 12.9 g, Sodium 297.8 mg, Sugar 23.7 g
SIMPLE LEMON CHEESECAKE
This was posted in the Montreal Gazette. Some one had requested a cheesecake made from the restaurant Franny's that has been closed for quite some time now. This is in time for Shavuot, which requires Jews to eat dairy during the holiday.
Provided by Studentchef
Categories Cheesecake
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the crust:.
- Preheat the oven to 400 degrees f. Lightly butter an 8 inch springform pan.
- In a mixing bowl, combine crumbs with sugar, then with butter and press mixture int bottom of pan, packing it down with the base of a flat glass.
- Bake until golden about seven to ten minutes.
- For the Cheese filling:
- Keep the oven at 400 degrees F.
- In a medium bowl combine cream cheese and sugar blending until smooth. Blend in sour cream. Stir in beaten eggs, one third at a time. Stir in lemon juice, zest, and vanilla, blending well.
- Pour into baked crust and place in oven. Immediately turn heat down to 300 degrees F and bake for one hour or until cake begins to rise on the sides.
- Turn oven off. Open oven door and let cake sit in oven for another 30 minutes. Remove, set on rack.
- For cheesecake topping:.
- have the oven at 350 degrees F.
- In a medium bowl, combine all three ingredients, blending with a spoon until smooth.
- Spread over top of baked cheesecake. If cake has cracks, use topping to fill in the spaces.
- Bake until set, about 15 minutes. Cool completely before removing side of springform pan. Chill until ready to serve.
- Cheesecake can be wrapped closely in plastic and refrigerated for about four days or frozen two weeks. served chilled with fresh fruit or fruit coulis.
Nutrition Facts : Calories 657.2, Fat 47.9, SaturatedFat 26.6, Cholesterol 229.5, Sodium 391, Carbohydrate 49.3, Fiber 0.4, Sugar 41.7, Protein 9.9
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