Lemon Cream Cheese Cake Recipes

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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

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

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.

Nutrition Facts : Calories 260 calories, Fat 11g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 305mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.

LEMON CREAM CHEESE BUNDT CAKE



Lemon Cream Cheese Bundt Cake image

This lemon cream cheese bundt cake is a dense, but moist cake, and so decadent. It's got the perfect light lemon flavor in every bite, and the sweet cheesecake like filling is so creamy and delicious - it's the perfect summer cake!

Provided by Aimee

Time 2h35m

Number Of Ingredients 18

3 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter ((softened))
2 1/4 cups granulated sugar
3 large eggs
1 TBS lemon zest
2 TBS lemon juice ((fresh squeezed))
2 tsp vanilla extract
1 cup sour cream ((room temperature))
yellow food coloring
8 oz cream cheese ((softened))
1/2 cup granulated sugar
1 large egg
1 TBS lemon zest
1 tsp vanilla extract
2 cups powdered sugar
4-5 TBS whole milk

Steps:

  • Preheat the oven to 325 degrees Fahrenheit. Spray a standard sized 10 inch bundt pan with nonstick spray, making sure to get into all the corners and crevices.
  • In a medium sized bowl, add the flour, baking soda, and salt, and whisk them together. Set it aside.
  • Add the butter and sugar to a stand mixer with a paddle attachment (or use a large bowl with a hand mixer) and mix them together until light and fluffy. Make sure to scrape down the sides.
  • Add the eggs one at a time, stirring them in fully before adding the next one.
  • Add in the lemon zest, lemon juice, and vanilla and mix to combine. Scrape down the bottom and sides of the bowl.
  • Add in half the flour mixture, and mix until just combined. Then add in half the sour cream, mix it in. Then repeat with the rest of the flour, then sour cream. Make sure to scrape the bowl with a rubber spatula to get everything included.
  • Add in the food coloring and mix it in well to your desired color, with no streaks. Set the batter aside.
  • In another medium bowl, whip the cream cheese until nice and smooth with a hand mixer, or stand mixer.
  • Add the sugar and stir until combined.
  • Add in the egg, lemon zest, and vanilla extract and mix it until it's smooth and combined.
  • Pour about half of the cake batter into the prepared bundt pan.
  • Spoon the cream cheese filling over the top of the cake batter, keeping it away from the edges and middle of the pan.
  • Add the remaining cake batter to the top, and smooth out the top evenly.
  • Bake the cake for 60 to 75 minutes, or until a toothpick comes out clean. A few moist crumbs are okay.
  • Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  • When the cake is cool, make the glaze by whisking together the powdered sugar and milk in a medium sized bowl until smooth. Start with 4 TBS of milk and add more if needed. The glaze should be thick, but pourable.
  • Place the cake onto a cake stand, or serving plate. Pour the glaze evenly over the cake.
  • Let the glaze sit for about 30 minutes until it is set.
  • Slice it into slices and enjoy.

Nutrition Facts : Calories 478 kcal, Carbohydrate 69 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 100 mg, Sodium 203 mg, Fiber 1 g, Sugar 50 g, UnsaturatedFat 6 g, ServingSize 1 serving

LEMON DREAM CHEESECAKE



Lemon Dream Cheesecake image

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 large eggs, lightly beaten

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.

Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.

LEMON CREAM CHEESE FROSTING



Lemon Cream Cheese Frosting image

Great flavor and so creamy. Great on Daffodil cake.

Provided by Carol

Categories     Desserts     Frostings and Icings     Lemon

Yield 15

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
¼ cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar

Steps:

  • Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.5 g, Cholesterol 24.6 mg, Fat 8.3 g, Protein 1.2 g, SaturatedFat 5.2 g, Sodium 66.5 mg, Sugar 39.3 g

BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)



Best Lemon Cheesecake Ever (Sour Cream Cheesecake) image

Make and share this Best Lemon Cheesecake Ever (Sour Cream Cheesecake) recipe from Food.com.

Provided by littleturtle

Categories     Cheesecake

Time 1h50m

Yield 15 serving(s)

Number Of Ingredients 17

2 1/4 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
3 (8 ounce) packages cream cheese, softened 8 hours
3 eggs
3/4 cup sugar
3 tablespoons lemon juice, strained
2 tablespoons flour
2 teaspoons vanilla extract, divided
1 teaspoon lemon zest, finely grated
1 pint sour cream
3 tablespoons sugar
1/2 cup sugar
4 teaspoons cornstarch
1/2 cup water
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°F.
  • Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
  • Press into bottom of an 11 to 12-inch spring form pan.
  • Bake for 5 minutes.
  • Let cool; refrigerate until needed.
  • Using an electric mixer, beat cream cheese at high speed until completely smooth.
  • Add eggs one at a time, beating until smooth after each addition.
  • Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
  • Stir in lemon zest.
  • Pour into crust; bake at 350°F for 35 minutes.
  • Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
  • Remove cake from oven, and gently spread sour cream mixture on top.
  • Return to oven and bake for another 12 minutes.
  • Cool on rack for 30 minutes.
  • Refrigerate until topping is cool, but not completely chilled.
  • Combine all glaze ingredients and blend until smooth.
  • Bring to a boil, stirring constantly until thickened (3 minutes).
  • Chill until cool, but not set.
  • Spread on top of cheesecake.
  • Chill overnight.

Nutrition Facts : Calories 430.8, Fat 29.1, SaturatedFat 17.4, Cholesterol 117.9, Sodium 275.3, Carbohydrate 37.2, Fiber 0.6, Sugar 27, Protein 6.7

LEMON-CREAM CHEESE POUND CAKE



Lemon-Cream Cheese Pound Cake image

I have this thing with cream cheese. I like it with lots of different things. I really like it with lemon. This is a tasty recipe that I make for the summer. I believe it came from TOH. I haven't changed anything from the original as we like it so much!

Provided by Chef on the coast

Categories     Dessert

Time 1h50m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 14

3 cups sugar
1 1/4 cups margarine or 1 1/4 cups butter, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons vanilla
1 teaspoon lemon extract
1/2 teaspoon orange extract
1/8 teaspoon salt
6 eggs
2 3/4 cups flour
1 cup powdered sugar
1 tablespoon butter or 1 tablespoon margarine, softened
2 teaspoons grated lemon peel
2 -3 tablespoons lemon juice

Steps:

  • Heat oven to 325 degrees.
  • Grease and flour bundt cake pan.
  • Beat sugar, margarine and cream cheese on large bowl until fluffy.
  • Beat in lemon juice, vanilla, extracts and salt.
  • Add eggs, one at time, beating after each addition.
  • Add flour; beat until smooth.
  • Spread in pan.
  • Bake about 90 minutes or until golden brown and toothpick inserted near the center comes out clean.
  • Cool 10 minutes; remove from pan.
  • Cool completely.
  • Spread lemon glaze over cake, allowing some to drizzle down side.
  • For glaze - mix all ingredients until smooth.

Nutrition Facts : Calories 466, Fat 21.9, SaturatedFat 6.7, Cholesterol 96.8, Sodium 258.3, Carbohydrate 62.4, Fiber 0.6, Sugar 45.2, Protein 5.8

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