RECIPE FOR LEMON CHEESECAKE RECIPES
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.
BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE) RECIPE ...
Make and share this Best Lemon Cheesecake Ever (Sour Cream Cheesecake) recipe from Food.com.
Total Time 1 hours 50 minutes
Prep Time 15 minutes
Cook Time 1 hours 35 minutes
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
- Press into bottom of an 11 to 12-inch spring form pan.
- Bake for 5 minutes.
- Let cool; refrigerate until needed.
- Using an electric mixer, beat cream cheese at high speed until completely smooth.
- Add eggs one at a time, beating until smooth after each addition.
- Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
- Stir in lemon zest.
- Pour into crust; bake at 350°F for 35 minutes.
- Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
- Remove cake from oven, and gently spread sour cream mixture on top.
- Return to oven and bake for another 12 minutes.
- Cool on rack for 30 minutes.
- Refrigerate until topping is cool, but not completely chilled.
- Combine all glaze ingredients and blend until smooth.
- Bring to a boil, stirring constantly until thickened (3 minutes).
- Chill until cool, but not set.
- Spread on top of cheesecake.
- Chill overnight.
Nutrition Facts : Calories 430.8, FatContent 29.1, SaturatedFatContent 17.4, CholesterolContent 117.9, SodiumContent 275.3, CarbohydrateContent 37.2, FiberContent 0.6, SugarContent 27, ProteinContent 6.7
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Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. —Bonnie Jost, Manitowoc, Wisconsin
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