Lemon Cheese

CREAMY LEMON CHEESECAKE



Creamy Lemon Cheesecake image

My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. -Anne Henry, Toronto, Ontario

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 20

1 cup graham cracker crumbs
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1-1/3 cups sugar
1/3 cup lemon juice
1 tablespoon grated lemon zest
3 large eggs, lightly beaten
TOPPINGS:
1 cup reduced-fat sour cream
4 teaspoons plus 1/2 cup sugar, divided
1 teaspoon vanilla extract
4-1/2 teaspoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 large egg yolk, beaten
1/3 cup lemon juice
1 tablespoon butter
2 teaspoons grated lemon zest
Calories 260 calories
Fat11g fat (7g saturated fat)
Cholesterol84mg cholesterol
Sodium305mg sodium
Carbohydrate33g carbohydrate (28g sugars
Fiber0 fiber)
Protein8g protein.

Steps:

  • Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring., Spread over cheesecake. Refrigerate overnight. Remove sides of pan.

LEMON CHEESECAKE



Lemon Cheesecake image

This is very good. You can't even tell it is made with low-fat ingredients.

Recipe From allrecipes.com

Provided by Rebekah

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ tablespoons all-purpose flour
2 ½ tablespoons lemon juice
½ cup egg substitute
1 (8 ounce) container nonfat lemon yogurt
Calories379 calories
Carbohydrate34.5 g
Cholesterol62.2 mg
Fat23.6 g
Fiber0.1 g
Protein8.7 g
SaturatedFat12.9 g
Sodium297.8 mg
Sugar23.7 g

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



Lovely Lemon Cheesecake image

Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. -Margaret Allen, Abingdon, Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 14 servings.

Number Of Ingredients 12

3/4 cup graham cracker crumbs
2 tablespoons sugar
3 teaspoons ground cinnamon
2 tablespoons butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-2/3 cups sugar
1/8 teaspoon salt
1/4 cup lemon juice
1-1/2 teaspoons vanilla extract
5 large eggs, room temperature, lightly beaten
Thin lemon slices, optional
Calories 444 calories
Fat32g fat (19g saturated fat)
Cholesterol169mg cholesterol
Sodium325mg sodium
Carbohydrate32g carbohydrate (27g sugars
Fiber0 fiber)
Protein9g protein.

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.

LEMON CHEESE



Lemon Cheese image

This is our old family recipe, traditionally used at Christmas to spread on toast or crackers, or put in cooked tart shells. Lemon cheese can be put in sterilized jars and frozen.

Recipe From allrecipes.com

Provided by Phoebe

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 20

Number Of Ingredients 4

3 lemons
⅓ pound butter
1 ¾ cups white sugar
5 eggs, beaten
Calories143.2 calories
Carbohydrate19.4 g
Cholesterol62.8 mg
Fat7.4 g
Fiber0.8 g
Protein1.8 g
SaturatedFat4.3 g
Sodium61.6 mg
Sugar17.6 g

Steps:

  • Grate the zest of 2 lemons; squeeze juice from 3 lemons.
  • Melt butter with sugar over very low heat in a double boiler; slowly pour in beaten eggs and lemon juice. Stir lemon zest into butter mixture; continue to stir constantly until mixture is thickened. Remove from heat to cool completely.

LEMON CHEESE



Lemon Cheese image

This recipe came over with my grandmother from England. It is great as a spread on toast, or use for filling in frozen pre-baked tart shells....top with whipped cream for a quick and easy dessert for unexpected guests.

Recipe From food.com

Provided by Northern_Reflectionz

Categories     Lemon

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1 cup sugar
2 lemons
3 eggs
1 teaspoon vanilla
1 tablespoon butter

Steps:

  • Combine the juice of the two lemons and the sugar.
  • Grate about a tablespoon of lemon rind and add.
  • Bring to a boil in a pot.
  • Beat the 3 eggs til thickened.
  • Pour a small amount of the hot lemon mixture into the eggs, beating continuously.
  • Continue adding the hot lemon mix until it has all been added.
  • Take care to add it slowly so as not to curdle the eggs.
  • Cook on low heat until mixture is thickened.
  • Remove from the heat and add vanilla and butter.
  • Mix.
  • Place in a sterilized jar and refrigerate immediately.

LEMON CHEESECAKE RECIPES



Lemon cheesecake recipes image

Treat your dinner party guests to a creamy lemon cheesecake for dessert. We've got everything from baked lemon and raspberry cheesecake to easy no-cook versions.

Recipe From bbcgoodfood.com

Number Of Ingredients 1

Lemon cheesecake recipes

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