Romantic Lemon Cheesecake Pancakes Recipes

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ROMANTIC LEMON CHEESECAKE PANCAKES



Romantic Lemon Cheesecake Pancakes image

These delicate pancakes are elegant enough for dessert!

Provided by fortuitous

Categories     Pancakes

Time 20m

Yield 4

Number Of Ingredients 8

8 ounces cream cheese, softened
2 eggs, beaten
5 teaspoons all-purpose flour
1 ½ teaspoons white sugar
2 teaspoons butter, melted - divided
confectioners' sugar for dusting
1 teaspoon lemon juice
½ lemon, cut into wedges

Steps:

  • Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.
  • Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
  • Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
  • Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
  • To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.

Nutrition Facts : Calories 288 calories, Carbohydrate 11.3 g, Cholesterol 160.7 mg, Fat 24.4 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 14.5 g, Sodium 217.8 mg, Sugar 5.8 g

LEMON DREAM CHEESECAKE



Lemon Dream Cheesecake image

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 large eggs, lightly beaten

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.

Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.

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