Kite Hill Meyer Lemon Cheesecake Recipe 415

VEGAN CHEESECAKE (NO TOFU OR NUTS!)

Steps:

• Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
• In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
• Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
• Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.

KITE HILL MEYER LEMON CHEESECAKE RECIPE - (4.1/5)

Steps:

• Method: Melt butter, allow to cool. Add graham cracker crumbs and sugar in food processor, and pulse to mix. Add cooled butter to dry mix and stir with spoon. Sprinkle crumb mixture into the bottom of 10-inch spring form pan and press evenly to ¼ of an inch thick. Store pan in freezer for 10 minutes to chill butter in the mixture. Blend all ingredients for filling in food processor (except egg replacer) until smooth and creamy consistency is achieved. Add to mixing bowl blended cheesecake filling and egg replacer and stir evenly. Pour mixture into pan. Place onto a baking sheet and bake in a preheated oven at 300°F for 25 minutes. Rotate pan in oven halfway through baking. Allow to cool thoroughly and refrigerate 4 hours before serving.

MEYER LEMON CHEESECAKE

Steps:

• *If you can't get Meyer lemons, mix equal parts fresh orange and fresh lemon juice to approximate their sweet fragrance and flavor.
• Preheat oven to 325°; grease a 9-inch springform pan with 3-inch sides.
• Crust: in a bowl, combine the cookie crumbs and butter; press into bottom of cheesecake pan and freeze.
• Filling: in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
• Add eggs, one at a time, beating after each addition.
• Mix in zest, juice, and vanilla; pour over frozen crust.
• Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.
• Topping: in a small bowl, combine sour cream, sugar, lemon juice, and vanilla; pour mixture into the center of cooled cake and spread out to edges.
• Bake for 5 minutes more.
• Cool on rack for 2 hours; cover and refrigerate for at least 6 hours before serving.