LEMON DREAM CHEESECAKE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 1 to 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, FatContent 29g fat (18g saturated fat), CholesterolContent 150mg cholesterol, SodiumContent 286mg sodium, CarbohydrateContent 27g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 7g protein.
LOVELY LEMON CHEESECAKE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 35 minutes
Prep Time 25 minutes
Cook Time 01 hours 10 minutes
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, FatContent 32g fat (19g saturated fat), CholesterolContent 169mg cholesterol, SodiumContent 325mg sodium, CarbohydrateContent 32g carbohydrate (27g sugars, FiberContent 0 fiber), ProteinContent 9g protein.
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Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 344 calories per serving
- Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
- Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
- Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
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Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
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