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 2h15m Yield 10 Number Of Ingredients 7 Steps:
Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill. Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust. Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.
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.
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 6h50m Yield 16 Number Of Ingredients 10 Steps:
Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.
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 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 2h10m Yield 1 cake Number Of Ingredients 5 Steps:
Combine melted butter and biscuit crumbs. Press into greased pie dish. Refridgerate while preparing topping. Beat cream cheese till soft, gradually add milk while beating. Add lemon juice and beat till combined. 2 lemons is just a guide- add as much or as little as you like depending on your taste. Pour onto base and refridgerate until firm- best overnight but otherwise at least 2 hours. Margarita variation: Substitute the lemon with a commercial margarita mix (lime and triple sec) and tequila. Add to taste- i think i used 1/2 cup margarita and 2 shots of tequila. The taste does get stronger when it sets. Chocolate slice: use plain choc biscuits in the base and press into slice tin. Swirl melted chocolate into topping before refridgerating. Cut into squares.
More about “quick 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.
