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 1h20m Yield 12 cupcakes Number Of Ingredients 22 Steps:
For the graham cracker crumbs: In small bowl, combine the graham cracker crumbs and butter and stir. Set aside. For the cheesecake filling: Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in the vanilla and egg white until smooth and creamy. Set aside. For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 12 cupcake liners. In a medium bowl, combine the pastry flour, baking powder and salt and set aside. Using an electric mixer with a paddle attachment, cream the sugar, butter and cream cheese on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon juice, limoncello and lemon zest and mix until incorporated. On low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour. Sprinkle 1 tablespoon of the graham cracker crumbs in the bottom of each liner, fill about halfway with the cake batter and top with the cheesecake filling. Bake until an inserted toothpick comes out clean, 25 minutes. For the buttercream frosting: In the bowl of an electric mixer with a paddle attachment, beat the butter and shortening on medium speed until light and fluffy. Add the almond and lemon flavorings and beat for 2 minutes. Add the confectioners’ sugar one cup at a time, alternating with 1/4 cup water, and beat until incorporated. Top each cupcake with some of the buttercream frosting.
Time 1h24m Yield 16 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 325 degrees. Grease 10 inch springform pan and wrap foil on bottom. In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto bottom and 2 inches up sides of pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on wire rack. In large bowl, beat cream cheese and sugar until smooth. Beat in cream, juice, flour, zest, extracts, and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 55 to 65 minutes OR until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Leave sides on pan until serving. Refrigerate overnight. Remove sides of pan.
Yield 16 servings Number Of Ingredients 14 Steps:
In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon peel, extracts and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
Time 50m Yield 36 bars, 36 serving(s) Number Of Ingredients 9 Steps:
TO MAKE THE CRUST: Preheat the oven to 350^F. Lightly coat a 13"x9" baking dish with nonstick spray. In a food processor or blender, combine the cake mix, walnuts, butter, and egg white and pulse until crumbly. Press into the prepared baking dish and bake for 10 minutes, or until set. Remove from the oven and cool on a rack for 5 minutes. Do not turn off the oven. TO MAKE THE FILLING: In a large bowl, using an electric mixer set on medium-high speed, beat the cream cheese until fluffy. Gradually beat in the milk, lemon juice, egg, and lemon peel. Pour into the partially baked crust, smoothing the surface of the filling. Bake for 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely on a rack. Cut into bars.
Yield 16 Servings Number Of Ingredients 14 Steps:
In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon peel, extracts and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
