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 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.
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.
Time 30m Yield 9 servings. Number Of Ingredients 9 Steps:
Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat)., Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice., Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.
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.
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 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 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.
More about “lemon cheesecake recipes”
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.
