Time 1h45m Number Of Ingredients 12 Steps:
Preheat the oven to 325F (not fan-assisted/not convection) Make the Crust: Add graham cracker crumbs to a medium bowl and stir in the brown sugar. Pour the melted butter overtop, then stir until all the crumbs are moistened and have a wet sand texture. Add a pinch of salt if you used unsalted butter. *If using an 8-inch springform pan, remove 1/2 cup of the crumb mixture, as you won’t need it all for the base. You can reserve to sprinkle on top of the finished cake, if you like (sprinkle around the outside edge in a ring). Press the moist crumb mixture into the bottom of your springform pan. Use the bottom of a dry measuring cup to make sure the crust is really pressed down, to make it easiest to cut later on. Bake the crust until it is lightly golden brown, about 10 minutes. Remove from oven and set aside to cool. Leave oven on and set at 325F. Make the Filling: Combine the room temperature cream cheese, sour cream and granulated sugar in the bowl of a food processor. Process until the mixture is extremely smooth and well blended, a minute or two. Remove the lid of the food processor and scrape down the sides and bottom of the food processor and try to reach under the blades if you can, to fine and incorporate any stubborn chunks of cream cheese. Process again briefly after scraping. (Getting a perfectly smooth batter at this point is important to prevent cracks in your finished cake, so take the time here to make sure it’s well blended and smooth). Add the eggs, lemon juice and zest and a pinch of salt and keep processing until it’s super smooth and creamy, another 30 seconds or so. Pour the filling into the baked crust *You may have some leftover filling if you are using a regular cake pan. Bake in preheated 325F oven until mostly set, with a little jiggle in the centre 3-4 inches, with the outsides looking set and puffy, about 20 to 30 minutes. The filling should not brown at all. Don’t over-cook, as this can cause your cheesecake to crack. Turn the oven off and open the door a crack (inserting a wooden spoon in the crack will help it say open). Let the cheesecake sit in the oven for about 10 minutes before transferring it to a wire rack on the counter to cool completely. Once cooled completely, over the top of the springform pan with plastic wrap, then a layer of aluminum foil. Place the cheesecake in the refrigerator to chill for at least 1 hour or up to 24 hours. To serve, remove from springform pan. Topping option: citrus slices, a scattering of blueberries or blackberries, a mint leaf and a dusting of icing sugar, if you like.
Time 1h25m 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 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.
Time 1h25m Yield 16 servings. Number Of Ingredients 20 Steps:
Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring., Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
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.
Yield 6 servings Number Of Ingredients 11 Steps:
Bring a medium pot filled with a couple inches of water to a simmer. Set a heatproof bowl on top, making sure the bottom is not touching the water. Add the cream cheese and sugar to the bowl and stir to incorporate, then let melt. Meanwhile, add the water and gelatin to a small bowl and let bloom until the water is absorbed, 2-3 minutes. Once the cream cheese softens and turns off white in color, add the lemon juice, vanilla, and lemon zest. Whisk to incorporate and remove any lumps. Add the bloomed gelatin to the cream cheese mixture and whisk until fully melted and incorporated. Remove the bowl from the double boiler and freeze for 5-10 minutes, until cooled. Remove the cream cheese mixture from the freezer and gradually fold in the whipped topping until well incorporated. Scoop the filling into the mini graham cracker crusts. Freeze for 15 minutes, or until completely set. Garnish with lemon wedges and mint, then serve. Enjoy!
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.
Time 1h50m 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.
Time 30m Yield 1 Pie, 8 serving(s) Number Of Ingredients 5 Steps:
Preheat oven 325 degrees. Squeeze juice of lemons and set aside.Have cream cheese @ room temperature. Mix cream cheese till creamy with mixer. Add sweetened condensed milk a little at a time, until smooth and creamy. Pour in fresh squeezed lemon juice and mix to smooth consistency. Add both eggs and continue to blend till smooth again. Pour into pie crust. Bake in oven @ 325 degrees for 15-20 min.Remove from oven and cool for 20 minute. Once cool put in fridge for 4+hours,then ENJOY a piece of sheer Bliss.
