Heavenly Lemon Cheesecake Recipes

HEAVENLY LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
• Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
• Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
• Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.

HEAVENLY CHEESECAKE

Steps:

• Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
• Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.

CLASSIC LEMON CHEESECAKE

Steps:

• Preheat oven to 300°F. Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly greased 8" round springform pan lined with non-stick parchment paper. Bake the crust for 30 minutes or until golden and just cooked. Set aside.
• To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and zest, and vanilla in a food processor and process until smooth. Place the cornstarch and water in bowl and mix until smooth. Add the cornstarch mixture to the cheese mixture and mix to combine. Pour over the crust and bake for 1 hour and 10 minutes or until light golden and just set. Turn the oven off and allow to cool in the oven with the door closed. Refrigerate for 1 hour or until cold. Top with the whipped cream to serve.

HEAVENLY LEMON CHEESECAKE

Steps:

• For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
• Press the crumbs firmly and evenly into the pan bottom, keeping the sides as clean as possible.
• Bake until fragrant and golden brown, 15 to 18 minutes.
• Cool on wire rack to room temperature, about 30 minutes.
• When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.
• For the filling: While the crust is cooling, process ¼ cup sugar and lemon zest in a food processor until the sugar is yellow and the zest is broken down, about 15 seconds.
• Transfer the lemon sugar to a small bowl; add the remaining 1 cup sugar.
• In a standing mixer, using the paddle attachment, beat the cream cheese on low to soften slightly, about 5 seconds.
• With the machine running, add the sugar mixture in a slow steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes.
• Scrape down the bowl with a rubber spatula as needed.
• Reduce speed to medium-low and add the eggs one at a time; beat until incorporated-about 30 seconds.
• Scrape the sides and bottom of the bowl well after each addition as needed.
• Add lemon juice, vanilla, and salt.
• Mix until just incorporated, about 5 seconds; add the heavy cream and mix until just incorporated, about 5 seconds longer.
• Give the batter a final scrape, stir with a rubber spatula, and pour into the prepared springform pan; fill the roasting pan with enough hot water to fill halfway up the sides of springform pan.
• Bake 55 to 60 minutes and until the center jiggles slightly, the sides just start to puff, and the surface is no longer shiny.
• An instant-read thermometer inserted in the center of the cake should register 150 degrees.
• Turn off the oven and prop open the oven door with a potholder; allow the cake to cool in the water bath in the oven for 1 hour.
• Remove foil and the transfer the cake pan to a wire rack; run a small paring knife around the inside edge of the pan to loosen, and cool the cake to room temperature, about 2 hours.
• For the lemon curd: While the cheesecake bakes, heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling.
• Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar.
• Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon, about 3 minutes.
• Immediately remove the pan from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small nonreactive bowl.
• Cover the surface of the curd directly with plastic wrap (not just the bowl- to avoid forming a"skin") refrigerate until needed.
• To finish the cake: When cheesecake is cool, spread the lemon curd onto the cheesecake using an offset spatula.
• Spread the curd evenly over the top of the cheesecake.
• Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
• To serve, remove the sides of the springform pan and cut into wedges.
• This is a wonderful but RICH cheesecake, so keep the portions small!

SIMPLE LEMON CHEESECAKE

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.

HEAVENLY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Spray bottom of 9-inch springform pan with cooking spray; sprinkle with graham crumbs.
• Beat Neufchatel, sugar and extract in large bowl with mixer until blended. Gradually add whole eggs and egg whites, mixing on low speed after each just until blended. Pour into prepared pan.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.