Lemon Drop Cheesecake Recipe 475

LEMON DROP CHEESECAKE WITH LEMON CURD TOPPING

Steps:

• Use a vegetable peeler to remove the zest from the lemons. Finely mince the zest in a food processor. Add the granulated sugar to the zest and pulse to combine. Reserve 2 tablespoons of the zest and sugar mixture, and set aside.
• In a medium bowl, cream the butter and sugar/lemon zest mixture. Beat in the eggs, one at a time and then add the lemon juice and salt. Mix to combine.
• Pour the lemon mixture into a medium saucepan can cook over medium/low heat until thickened, stirring constantly (approximately 10-15 minutes).
• Remove the curd from the heat and cool slightly before straining it into a medium bowl.
• Once strained, cover the curd with plastic wrap and chill while you prepare the cheesecake. *Note - the curd will thicken further as it chills.
• Preheat oven to 325 degrees.
• Spray a 9" springform pan liberally with baking spray.
• Use the food processor to pulse the cookies to form fine crumbs.
• Pulse in the sugar, and the melted butter.
• Continue pulsing until the mixture resembles wet sand.
• Press the cookie crumbs evenly and firmly in the bottom of the prepared springform pan.
• Bake the cookie crust in the preheated oven for 15 minutes. Remove and cool.
• In a large bowl, use a hand mixer to blend the softened cream cheese with the Greek yogurt.
• Scrape down the sides of the bowl with a spatula as needed.
• Beat in the eggs one at a time blending well after each addition.
• Add the reserved lemon zest and sugar (set aside earlier), vanilla extract and the crush ed lemon drop candy to the cream cheese mixture, and stir well to combine.
• Place the cookie crust in the springform pan on a baking sheet.
• Pour the cream cheese mixture evenly into the springform pan and bake the cheesecake in the preheated oven for 60 minutes, or until the cheesecake is only slightly jiggly in the center.
• Turn off the oven and allow the cheesecake to stay in the oven with the door ajar for 30 minutes.
• Remove the cheesecake to a cooling rack and cook for an additional 30 minutes.
• Run a knife or spatula around the outer rim of the springform pan, open the collar of the pan and gently remove.
• Allow the cheesecake to cool completely before adding the lemon curd and flowers.
• Once the cheesecake is completely cool (you may refrigerate if desired), fill in any cracks on the top of the cheesecake with the lemon curd, and then spoon additional lemon curd evenly over the top of the cheesecake and garnish with non-poisonous flowers if desired.
• Chill the cheesecake if desired but allow it to come to room temperature before slicing and serving.

LEMON DROP CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Lightly coat a mini cheesecake pan with nonstick spray. (You can also use a regular size muffin pan lined with paper muffin liners.)
• In a small bowl, combine cracker/cookie crumbs, sugar, melted butter, and lemon zest. Press equal amounts (a heaping tablespoon) into each hole of cheesecake pan. Tamp down with a tamper or your fingers. Bake for 10 minutes. Remove to cool.
• Meanwhile, in a large mixing bowl, beat together neufchatel and sugar. Beat in eggs, one at a time. Add Lemon Drop mix, salt, and Greek yogurt; blend until smooth. Stir in lemon zest. Spoon or pour into holes. Fill almost to the top. (Filling will expand while baking but then shrink when cooling.)
• Return pan to oven and bake for about 20 minutes until filling is set. Allow to cool in pan for about 20 minutes then chill in refrigerator for at least 2 hours before serving.
• For Blackberry Glaze: Place frozen blackberries, 1/4 c. water and sugar in a saucepan. Heat over medium heat until at a good rolling boil. Stir together remaining 1/4 c. water and cornstarch; pour into boiling berries. Stir until thickened. Remove from heat and serve.

LEMON DROP CHEESECAKE RECIPE - (4.7/5)

Steps:

• GRAHAM CRACKER CRUST In a small bowl stir together cumbs and sugar. Add melted butter. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside. LEMON DROP FILLING In a large bowl combine cream cheese, sugar, sour cream, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Stir in food coloring if desired. Pour the cream cheese mixture over the crust. Bake at 350 for 15 minutes. Lower temprature to 200 and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight. EASY LEMON TOPPING In a small bowl beat whipping cream, sugar, and lemon peel with electric mixer till stiff peeks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with lemon wedges. Chill till seving time.