Cheesecake Stuffed Lemon Cake Recipes

CHEESECAKE-STUFFED LEMON CAKE

Steps:

• Preheat oven to 350°.
• Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes.
• Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.
• Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean.
• Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely.
• Wrap and chill cake layers at least 1 hour or up to 24 hours.
• Using a serrated knife or a string of unflavored dental floss, slice cake layers in half horizontally to make 4 layers.
• Place 1 layer, cut side down, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice.
• Note: When stacking the layers, press the middle of each layer down a little, so the cake doesn't have as much of a dome when you put the last layer on.
• Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake.
• Cover and chill in refrigerator until ready to serve.
• Just before serving, heat the lemon curd to liquid consistency and drizzle the lemon curd over the cake. Garnish with remaining raspberries, strawberries, and mint leaves (if using).
• Store in refrigerator.

LEMON DREAM CHEESECAKE

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.

LEMON CHEESECAKE

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.

LOVELY LEMON CHEESECAKE

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.