Kevins Famous Hint Of Lemon Cheesecake Recipes

KEVIN'S FAMOUS HINT OF LEMON CHEESECAKE

Steps:

• Lay butter and cream cheese out for a hour or so till they are nice and soft.
• Put a pan of water on the bottom shelf of your oven.
• Preheat Oven to 450° Degrees.
• Mix gram cracker crumbs with the softened 4 tablespoons of butter and the 1 teaspoon of sugar.
• Press the graham cracker mixture into the bottom of the spring form pan and about half way up the sides.
• In a large bowl mix the 4 8oz packages of softened cream cheese and the 1 1/2 cups of sugar until smooth. Then mix in the 3/4 cup of whole milk until smooth. Then mix in the 4 eggs 1 egg at a time mix just enough to incorporate then add the next egg and so on. Then mix in the 1 1/8 Cups sour cream the flour the 1 1/8 table spoon pure vanilla extract the juice from 1/2 of a lemon and mix till smooth.
• Pour the cheese cake mixture into the spring form pan.
• Put the spring form pan on the top shelf of the oven and bake at 450° degrees for 10 minutes. Do not open the oven door.
• Turn the temperature of the oven down to 250° degrees and bake for another 1 hour and 20 minutes. Do not open the oven door.
• Turn the oven off and let the cheese cake sit in the oven for 1 hour.
• Remove the cheesecake from the oven and refrigerate it overnight.
• Enjoy :P.

KELLY'S HINT OF LEMON NEW YORK CHEESECAKE

Steps:

• Preheat oven to 350°F.
• mix together graham cracker crumbs, 1/4 cup melted butter and sugar with a fork until crumbs moistened.
• Pour crumbs into the bottom of a 9 inch springform pan and press down firmly.
• set aside pan and crust.
• In a blender, blend sour cream, 1/2 cup sugar, eggs and vanilla on medium-high speed for about one minute or until smooth.
• Leaving the blender running, add pieces of cream cheese through top of blender one at a time; blend to smooth.
• Blend in lemon zest and juice.
• Turn of blender and gently stir mixture to get out air bubbles.
• Pour into prepared pan.
• Bake for 45 minutes.
• When finished allow to cool in oven.
• Refrigerate for at least 4 hours before serving.

CREAMY LEMON CHEESECAKE

Steps:

• Preheat oven 325 degrees.
• Squeeze juice of lemons and set aside.Have cream cheese @ room temperature.
• Mix cream cheese till creamy with mixer.
• Add sweetened condensed milk a little at a time, until smooth and creamy.
• Pour in fresh squeezed lemon juice and mix to smooth consistency.
• Add both eggs and continue to blend till smooth again.
• Pour into pie crust.
• Bake in oven @ 325 degrees for 15-20 min.Remove from oven and cool for 20 minute.
• Once cool put in fridge for 4+hours,then ENJOY a piece of sheer Bliss.

LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• For crust: Preheat oven to 350 and prepare 8 or 9 inch spring form pan (or deep dish 9 inch pie plate). In a food processor, crush crackers and measure out 1 1/4 cup. Return crumbs to processor, add sugar, pulse until evenly blended. Add egg white and pulse until moistened. Bake at 350 for 8-10 minutes until golden.
• Turn oven down to 325 degrees for cheesecake.
• Allow pie crust to cool while combining condensed milk and cream cheese (very important for ingredients to be at room temperature) on low to medium-low speed just until smooth, scraping down sides if needed. Sprinkle in cornstarch careful to be sure that it is evenly distributed. Add eggs, egg beaters, vanilla, lemon zest and lemon juice and combine on low speed until smooth - be careful not to overmix - scraping down the sides if needed.
• Pour into pie crust, but don't go over the edge (it will puff some and then deflate while cooling). If bubbles appear on surface, run knife through cheesecake and pop any visible bubbles.
• IF you have extra filling (if using a pre-made crust, you definitely will have leftover filling - this depends on size of your pie plate), spray ramekin with non-stick spray and bake 40 minutes, checking visually every 5 minutes after 30 minutes has gone by.
• Bake for 40-45 minutes (or more depending on your oven) until edges are just brown or tiny cracks appear on edges of cake and center does not jiggle when you shake the pan. Don't open the oven door more than necessary!
• Turn oven off and prop door open and allow cheesecake to cool for 30-45 minutes in oven. Transfer to wire rack and cool completely. Chill in fridge overnight or a minimum of three hours,. If using spring form pan, remove edges just before serving.

VERY EASY, NO BAKE LEMON CHEESECAKE

Steps:

• Put some plastic kitchen wrap along the bottom and sides of a cake tin with plastic coming out over the sides.(So you will easily be able to lift cake out of tin when prepared).
• Mix base ingredients in a bowl, then press biscuit mix into the bottom of cake tin.
• Whip cream.
• Beat all filling ingredients except cream together until smooth, then fold in cream.
• Put filling into cake tin on top of base. Freeze for a few hours. When cake is hard pull out of cake tin. leave at room temperature for a few minutes then eat.
• Optional lemon topping.
• Heat and mix together a jar of lemon jam with some sugar and lemon juice in a saucepan. Put as much of each ingredient until you like the taste.When sugar has dissolved take off heat,let cool for a while. When cool spread topping on top of frozen/semi frozen cheesecake with a spoon and wet knife. Freeze cheesecake again for topping to harden.