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 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 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 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.
Time 30m Yield 12 servings. Number Of Ingredients 18 Steps:
Combine the cookie crumbs and sugar; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack., In a large saucepan, combine sugar and cornstarch. 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 filling into egg yolks; return all to 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 zest. Cool to room temperature without stirring., In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat. , In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel. , Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within 1/2 in of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight. , Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers.
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.
More about “lemon supreme cheesecake recipes”
Number Of Ingredients 11 Steps:
- 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.
