Honey Lemon Cheesecake Recipes

HONEY & LEMON CHEESECAKE

Steps:

• Heat oven to 300ºF.
• Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, sugar, 1/2 cup honey, vanilla, lemon zest and juice with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour 15 min. to 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Cook remaining honey and cream in saucepan on medium heat 6 to 8 min. or until thickened, stirring constantly. Cool 5 min.; pour over cheesecake.

HONEY RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
• Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
• Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

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.

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.

HONEY MAID CREAMY LEMON CHEESECAKE PIE RECIPE - (4/5)

Steps:

• Preheat oven to 375 degrees Beat cream cheese in a bowl with mixer on medium speed, until creamy. Add sugar; beat until well blended. Add sour cream, lemon juice and peel; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until well blended. Pour mixture into pie shell Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.

LEMON NEW YORK STYLE CHEESECAKE WITH HONEY CREAM TOPPING #RSC

Steps:

• Heat oven to 325°F.
• Create a baking pan by layering two sheets of Reynold's Wrap Heavy Duty non-stick Aluminum Foil about ten to twelve inches in length. Fold sides of foil upwards until the pan is about three inches deep, creasing the corners to prevent batter from leaking. Use more foil as needed. If you are feeling really creative you may try to form the pan into a shape such as a heart or the initial of special person. Place the foil pan on a cookie sheet for stability.
• Mix crumbs, almonds, butter, and 1 tablespoon sugar in a small bowl. Press onto bottom of foil pan.
• Beat cream cheese, remaining sugar, ½ teaspoon vanilla, lemon juice, and zest until well blended. Add 4 ounces sour cream mixing well. Add eggs one at a time beating on low after each is added until blended. Pour over crust.
• Bake 30 to 40 minutes or until center is almost set.
• Mix remaining sour cream, vanilla, and honey in a small bowl. Gently spread over cheesecake. Bake an additional 15 minutes.
• Remove from oven and cool completely. Refrigerate at least two hours before serving.

HONEY CHEESECAKE

Steps:

• Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
• Beat in honey and vanilla.
• Blend in eggs.
• Pour into a buttered and crumb lined 9 inch springform pan.
• Place in a hot water bath.
• Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
• Chill over night before serving.