LEMON CHEESECAKE WITH SHORTBREAD COOKIE CRUST
Sweet, tart and rich cheesecake that is perfect for all seasons. Pure creamy dreamy heaven. Chill 6 hrs or overnight.
Provided by Annacia
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Make crust:.
- Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
- Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust at 350° F for 20-25 minutes, or until golden brown.
- Allow the crust to cool completely.
- Make cheesecake:.
- Using an electric mixer, beat the cream cheese until light and smooth.
- Add the mascarpone cheese and sugar and continue to beat on medium speed.
- Add the eggs one at a time.
- Blend in the lemon zest and juice.
- Pour mixture into the cooled crust.
- Set the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan.
- Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown.
- Remove the cake from the roasting pan and place on a wire rack.
- Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.
Nutrition Facts : Calories 471.3, Fat 34.5, SaturatedFat 19.7, Cholesterol 134.6, Sodium 256.4, Carbohydrate 36.5, Fiber 0.2, Sugar 31.7, Protein 6.2
LEMON CHEESECAKE
This is very good. You can't even tell it is made with low-fat ingredients.
Provided by Rebekah
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 379 calories, Carbohydrate 34.5 g, Cholesterol 62.2 mg, Fat 23.6 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 12.9 g, Sodium 297.8 mg, Sugar 23.7 g
LEMON CURD CHEESECAKE
This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. -Becky West, Statesboro, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan., In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 1 to 1-1/4 hours. 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., Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove immediately to a small bowl; cool completely., Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon zest strips.
Nutrition Facts : Calories 563 calories, Fat 35g fat (19g saturated fat), Cholesterol 157mg cholesterol, Sodium 321mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON CHEESECAKE WITH LEMON-ROSEMARY SHORTBREAD CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h10m
Yield one 10-inch cheesecake
Number Of Ingredients 18
Steps:
- For the crust: Preheat the oven to 325 degrees F. Place an oven rack in the center position, without any racks above it.
- Place the cookies in a food processor; pulse to the texture of sand. Add the crushed cookies to a 10-inch springform pan and pour in the melted butter. Using your hands, mix together the cookie crumbs and butter until they are completely combined and hold together when pinched. Firmly press the cookie crust into the bottom of the pan. Press down on the crust with the bottom of a cup to ensure it is tightly packed.
- Bake the crust for 12 to 14 minutes, or until golden brown all over. Remove from oven and let cool. When the pan is cool enough to handle, wrap it in foil three-quarters of the way up the sides of the pan--this will prevent any water from getting into the cheesecake while it is baked in a water bath.
- For the cheesecake: In a stand mixer fitted with the paddle attachment, add the cream cheese, granulated sugar, sour cream, eggs, lemon juice, lemon zest, vanilla extract and salt. Slowly turn the mixer up to medium-high speed; continue to mix for 2 minutes, until the ingredients are completely combined and smooth.
- Set aside 1/4 cup of the lemon curd and reserve it for the topping. With a rubber spatula, fold the remaining lemon curd into the cheesecake mixture. Pour the mixture over the cooled crust and spread it evenly, making sure to flatten the top. Gently tap the pan a few times on a flat surface to even out the mixture.
- Use the reserved lemon curd to make a fun design in the top of the cheesecake. For instance, you can dollop 15 small dots, about a heaping 1/2 teaspoon each, around the border of the cake and then 6 small dots towards the center of the cake and 1 dot directly in the center. Drag a skewer around the center of the first ring of dots to pull the lemon curd into a teardrop shape. Repeat with the interior circle of lemon curd drops.
- Place the foil-lined springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the pan. Bake the cheesecake for 55 to 60 minutes, until the edges are set but the center still has a pudding-like jiggle. Remove from the oven and let sit 10 minutes before removing the pan from the water bath. Let the cheesecake sit another 30 minutes. While the cheesecake is still warm, run a paring knife around the inside edge of the pan and then release the sides of the pan. (If you do this after the cheesecake has cooled completely, the cake may tear slightly.) Let the cheesecake cool completely before slicing and serving. Refrigerate any cheesecake not being served immediately.
- Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly grease the foil and sides of the pan with butter.
- In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
- Add the butter, vanilla and salt to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. After the last addition, you may have to stir and scrape down the sides of the food processor to help incorporate all of the flour. Continue to pulse until the dough comes together.
- Turn the dough out into the prepared baking pan and press it in evenly. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
- Use a knife to cut the dough into approximately 3-by-1-inch rectangles (or whichever shape you prefer). Bake until golden brown at the edges and golden in the center, about 25 minutes. As soon as the cookies come out of the oven, use a bench scraper or knife to re-cut the lines of the cookies. Cool in the pan for 15 minutes, then carefully remove the cookies with the foil and cool completely on a rack.
ROSEMARY LEMON CHEESECAKE
This is so different than the usual sweet cheesecake but such a nice change. The lemon and the rosemary complement each other. Found this at ruthsrecipes.com.
Provided by bananabreadeater
Categories Cheesecake
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300°.
- Grease and flour a 9 inch springform pan.
- Beat butter and sugar until light.
- Beat in ricotta cheese, flour, baking powder, and vanilla.
- Stir in eggs, rosemary, lemon peel until just combined. Do not beat.
- Pour into prepared pan.
- Bake 40 minutes. Turn oven off. Leave cheesecake in the oven for 1 hour.
- Remove from oven, cool on a rack for 15 minutes. Run a knife arond the sides of the pan. Allow to cool for another 30 minutes. Remove sides of pan and allow the cake to finish cooling.
- Refrigerate at least 4 hours before serving. Top with a sprig of rosemary.
Nutrition Facts : Calories 381.8, Fat 23.9, SaturatedFat 14.6, Cholesterol 146.5, Sodium 323.7, Carbohydrate 26.9, Fiber 0.3, Sugar 19.2, Protein 15.5
LEMON CHEESECAKE WITH SHORTBREAD COOKIE CRUST
Provided by James Irby
Categories Cake Citrus Dessert Bake Super Bowl Graduation Cream Cheese Lemon Spring Shower Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch cheesecake
Number Of Ingredients 12
Steps:
- Make crust:
- Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely.
- Make cheesecake:
- Using an electric mixer, beat the cream cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Blend in the lemon zest and juice. Pour mixture into the cooled crust.
- Set the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.
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