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 5h50m Yield 16 Number Of Ingredients 14 Steps:

Heat oven to 325°F. In medium bowl, mix crust ingredients. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 inch up side. (For best results, do not use dark pan.) In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. On low speed, beat in 1 cup whipping cream, the lemon peel, lemon juice and salt until smooth. Pour into crust-lined pan. Bake 55 to 60 minutes or until set but still slightly jiggly in center. Cool in pan on wire rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes. In small bowl, stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1/2 inch of edge. Refrigerate at least 3 hours or overnight. Just before serving, remove side of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. Store in refrigerator.

Time 55m Yield 12 servings (2 cups sauce). Number Of Ingredients 13 Steps:

In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Refrigerate., In a large bowl, beat cream cheese and sugar until smooth. Add dry gelatin and lemon extract; beat 3 minutes longer. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 325° for 30-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate overnight. , In a small saucepan, combine pudding mix and sugar. Gradually stir in water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled. Serve with dessert.

Time 50m Yield 8 servings. Number Of Ingredients 15 Steps:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.

Time 3h35m Yield 16 servings Number Of Ingredients 11 Steps:

Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment. Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices. Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; set aside. Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan. Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.

Time 1h40m Yield 12 Number Of Ingredients 9 Steps:

Preheat oven to 400 degrees F (200 degrees C). Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

Time 1h40m Number Of Ingredients 18 Steps:

  1. Preheat oven to 400 degrees F. These are the main ingredients I used to make the crust. I decided to use Lemon Emulsion also for extra added lemon flavor.
  2. INSTEAD OF MIXING THE CRUST BY HAND, I DECIDED TO USE MY FOOD PROCESSOR. Add the flour, sugar, lemon zest to a food processor or medium size bowl. Then using a pastry blender cut the butter into the flour mixture, or AS I DID CUT BUTTER INTO PATS AND ADD IT TO THE FOOD PROCESSOR AND PULSE UNTIL MIXTURE IS CRUMBLY.
  3. THEN ADD THE EGG YOLK VANILLA BEAN PASTE, & LEMON EMULSION AND BLEND THROUGHLY UNTIL DOUGH COMES TOGETHER.
  4. Pat a third of dough on the bottom of a 9 inch spring form pan, until dough covers the entire bottom of pan, but REMOVE SIDES FIRST.
  5. BAKE IN PREHEATED 400 DEGREE OVEN FOR 8 MINUTES OR UNTIL GOLDEN BROWN. Please contain yourself as you inhale the aroma from the crust while it bakes.
  6. Allow bottom to cool then attach the sides of pan to the bottom, and pat the remainder of the dough to the sides of the pan to a height of about 1 3/4 inches. Then set aside till needed.
  7. FILLING: TO MAKE THE FILLING, Preheat oven to 450 degrees F. Allow the cream cheese to come to room temperature. I leave mine out overnight. Add the cream cheese to a large stand mixer, then add in the lemon Zest, and Vanilla Bean Paste.
  8. Beat the cream cheese mixture until creamy. Combine the sugar, flour & salt in a medium mixing bowl. Then gradually add it to the cream cheese.
  9. Add the 5 large eggs plus the 2 egg yolks to a separate bowl. Now beat in one at a time, beating well after each addition, just until blended together.
  10. Now switch from beater to a large spatula and gently stir in the whipping cream into cream cheese mixture until blended together.
  11. Add filling to the crust lined Pan, & bake at 450 degrees F. for 12 minutes. Please note cake will rise well above top of cake pan during baking.
  12. Then, Reduce oven temp to 300 degrees F. and continue baking for 55 minutes. Remove from oven and allow to cool for 30 minutes. Then loosen sides of pan, and run a spatula around the sides of the pan, BUT LEAVE SIDES ON PAN. Remove sides after 1 hour. Allow to cool for 2 additional hours, then refrigerate to chill completely. Top with your favorite fruit filling, and serve.
  13. PLEASE NOTE THE ORIGINAL RECIPE DID NOT SAY TO USE A WATER BATH, BUT I DO PLAN TO USE ONE THE NEXT TIME I MAKE THIS RECIPE TO PREVENT THE CRACKS IN THE SURFACE. The cracks do become smaller as the cake cools down, plus it is covered with fruit, but creating moisture in the oven should prevent the cracks all together.

Time 1h45m Yield 12 serving(s) Number Of Ingredients 23 Steps:

MAKE CRUST: Combine first 3 ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend throughly. Pat 1/3 of the dough on the bottom of a 9-inch spring-form pan (sides removed). Be sure to leave the edges clear to put the sides on later. Bake in 400 degree oven about 8 minutes or until golden, Cool. Attach sides to bottom, butter and pat remaining dough on sides to height of 1 3/4 inches. MAKE FILLING: Beat cream chesse until creamy. Add vanilla and lemon peel. In a separate bowl mix together sugar, flour and salt. Gradually blend into cheese mixture. Add eggs and egg yolks one at a time, beater after each just to blend. Gently stir in whipping cream. Pour into the crust lined pan. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes. Remove from oven; cool. Loosen sides with saptula after 1/2 hour. Remove sides at the end of 1 hour. Allow to cool 2 hours longer. Serve plain or top with Strawberry or Pineapple Glaze. STRAWBERRY GLAZE: In a saucepan crush 1 cup of the berries; add the water and cook 2 minutes. Mix the cornstarch with the sugar (amount depends on how sweet the berries are). Stir into hot berry mixture. Bring to boiling; stirring constantly. Cook until thick and clear. Cool to room temperature. Place remaining strawberries on top of the cooled cheesecake. Pour glaze over the strawberries and chill about 2 hours. PINEAPPLE GLAZE: Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel. Heat, stirring constantly, until mixture comes to boiling. Cook and stir until thick and clear. Cool to room temperature. Cut canned pineapple rings in half; arrange in a spoke fashion around edge of cheesecake. Spoon glaze over; chill 2 hours.

Time 5h20m Yield 16 serving(s) Number Of Ingredients 14 Steps:

Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch spring-form pan. In large bowl, beat cream cheese until fluffy. Gradually add 3/4 cup sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition. Add 1 cup whipping cream, lemon juice and salt; beat until smooth. Stir in lemon peel. Pour into crust-lined pan. Bake at 350 degrees F. for 55 to 65 minutes or until set. Cool in pan completely. In small bowl, stir lemon curd to soften mixture. Spread smoothly over top of cheesecake to within 1/2-inch of edge. Refrigerate several hours or overnight. Just before serving, carefully run knife around sides of pan to loosen. Remove sides of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with lemon peel, if desired. Store in refrigerator. TIP: To prevent cracks on top of cheesecake, place pan of water on rack below cheesecake during baking.

Number Of Ingredients 11 Steps:

  1. Heat oven to 350. 2. Mix crumbs, butter, and 2 tablespoons of sugar. 3. press mix firmly and evenly into bottom of ungreased 9in spring form. 4. Bake 10 min, cool. 5. Heat oven 475. 6. Beat cream cheese, 7. 1 3/4 cups sugar, the flour, lemon peel, salt and 2 eggs in large mixer bowl until smooth. 8. Continue beating, adding remaining eggs and egg yolks one at a time, until blended. 9. Blend in whip cream on low. 10. Pour in pan, bake 15 min. Reduce heat to 200. Bake 1 hr. Turn oven off. Leave cake in oven 15 min. Remove 4rm oven and cool completely.

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