Lemon Cheesecake Filling Recipes

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.

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.

LEMON CHEESECAKE (FILLING)

Steps:

• Add the lemon juice and icing sugar to the cheese, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split.
• Store in the fridge until ready to use/serve.

LEMON CHEESECAKE

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.

LEMON LUSCIOUS NO BAKE CHEESECAKE

Steps:

• Method;.
• Base:.
• Crush the graham crackers or crumbs into a bowl, mix with melted butter and sugar.
• Press into a 9 inch spring form pan.
• Bake 325 degrees for 10 minutes.
• This is to help set it. Let Cool.
• Filling:.
• Prepare boxed Lemon Pie filling with the two egg yolks and water as listed on the back of the package directions. Cook until thick. Remove from heat(. Note: the package says to add butter, do NOT for this recipe.).
• Sprinkle the envelope of gelatin over the 1/4 cup cold water and let soften this is blooming.
• When softened nicely a few minutes, add to the lemon pie filling which is still hot, and stir well to dissolve completely the gelatin.
• Cover the top surface directly with plastic wrap, and set aside to cool.
• Cream the cream cheese until smooth , adding in the 1/2 cup sugar.
• Continue to whip until smooth and fluffy.
• Remove 1 cup of the lemon cooled custard for the top of the dessert.
• Add the remainder of the cooled lemon into the cheese/sugar mixture and blend into the mixture until evenly blended, and smooth.
• Whip the one cup whipping cream with the envelope of Whip It and envelope of Vanilla Sugar, whipping until stiff.
• Remove 3/4 cup of the whipped cream for the topping.
• Beat the egg whites until stiff and fold into the remaining whipped cream.
• Now add the remaining whiped cream into the lemon cheese mixture, blending evenly in gently folding thru manner.
• Pour the lemon /cheese/whipping cream mixture over the cooled baked crust.
• Chill at least fifteen minutes or more to firm up.
• Spread the cooled cooked remaining lemon filling over chilled layer.
• So now you have a three layer look, crust, light yellow lemon cheese, then the dark straight layer of lemon.
• Chill until firm .
• You can just before serving time add a fourth layer by spreading the remaining whipped cream over evenly, or serve with the remaining whipped cream dollaped on top of each slice with some nice raspberries, blueberries and strawberries.
• I must admit that the egg whites sometimes I don't whip and use them at all, and it comes out really the same in the end. So that step and ingredient can be optional if worried about raw egg white. But remember the gelatin added to the base filling is there and the liquid of the egg whites is part of the recipes liquid -- Just a note to puzzle you more if you should or shouldn't use whites.