Lemon Drop Cheesecake Recipe 475

LEMON CHEESECAKE

Steps:

• Place the oven rack in the lower half of the oven and preheat to 325°F.
• Place the animal crackers in a food processor and pulse until they are fine crumbs. Add in the sugar and pulse again. Add the butter in a steady stream and continue to pulse until the mixture starts to come together, about 10 1-second pulses.
• Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until it is golden brown, about 13-15 minutes. Remove from the oven and allow to cool. Once cool, wrap the pan with 2 18-inch pieces of foil. Set in a roasting pan and set aside.
• To make the filling, place 1/4 cup of the sugar and the lemon zest in a food processor and process until the sugar turns yellow and fragrant. Add in the remaining sugar and pulse a few times to combine.
• In the bowl of a stand mixer, beat the cream cheese for about 5 seconds. With the mixer on low, add in the lemon sugar in a steady stream, then switch to medium and beat until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low and add the eggs, 2 at a time, scraping down the bowl in between additions. Add in the lemon juice, vanilla and salt and mix to combine. Add in the cream and beat to combine, another 5 seconds. Scrape the bowl again to make sure everything has been incorporated and pour into the springform pan.
• Place the pan in the oven and carefully add enough water to the roasting pan to make it halfway up the sides of the springform pan. Bake until the center is slightly jiggly and the sides start to puff and the surface is no longer shiny, about 55 to 60 minutes. Turn off the oven and prop the oven door open with a towel or wooden spoon. Allow the cake to cool in the oven for 1 hour.
• Remove from the roasting pan, remove the foil, and transfer to a wire rack. Run a small paring knife around the edges of the cake and let it sit at room temperature for 2 hours.
• While the cheesecake is baking, make the lemon curd. Heat the lemon juice in a small pan over medium heat until it is hot, but not boiling. In a small bowl, whisk the eggs. Gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg mixture, then pour the mixture back into the pan. Continue to cook over medium heat, stirring constantly, until the mixture reaches 170°F, or until it is thick enough to coat the back of a spoon. Remove the pan from the heat and whisk in the butter until it is melted. Stir in the cream, vanilla and salt. (If you have lumps in the curd, pour through a fine mesh strainer to strain any lumps.) Pour the curd into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
• When the cheesecake is cool, top it with the lemon curd while still in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better.

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 CHEESECAKE

Steps:

• Preheat oven to 325°F (160°C).
• Place vanilla wafers in bottom of 9-inch (23 cm) springform pan; set aside.
• Beat cream cheese and sugar in large bowl with electric mixer until smooth. Beat in flour and vanilla. Beat in eggs just until blended. Blend in ricotta cheese, sour cream, lemon rind and lemon juice. Gently spoon cheesecake batter over wafers.
• Bake in preheated 325°F (160°C) oven until centre is set but slightly wobbly, 65 to 70 minutes. Remove from oven; turn oven off.
• Run knife around inside of pan to loosen cheesecake from side. Return to oven. Let rest in oven for 1 hour with door slightly ajar. Remove from oven and let cool on wire rack. Cover and refrigerate for at least 3 hours.
• When ready to serve, remove from outer ring of pan. Serve slices topped with ⅓ cup (75 mL) fresh fruit.

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.

THE PERFECT LEMON CHEESECAKE

Steps:

• Preheat your fan(convection) oven to 150°C (300°F) or 165°C for a regular top/bottom oven. Line the bottom of a 9 or 10 inch (23-25cm) springform pan with baking paper. Set aside.
• Using a food processor ground your cookies. In a separate bowl, combine them with melted butter, cinnamon and granulated sugar using a spoon. Press the mixture into the bottom and up the sides of the pan a little bit. Bake for 5-6 minutes then set aside to cool.
• In a large bowl, using a hand mixer, combine the cream cheese, sugar and lemon juice until combined and smooth. Add one egg at the time, scraping the sides of the bowl to make sure everything is thoroughly combined.
• The mixture will be quite thin, but you don't have to worry about it. Pour it over a cooled and baked cookie crust. Bake for 30-40 minutes, it depends on the pan and thickness of the cheesecake. The smaller pan will yield a higher cheesecake, thus will need more time to bake.
• In a small bowl, gently combine the room temperature sour cream, sugar and vanilla extract using a silicone/rubber spatula. Set aside until your cheesecake is baked.
• Once it's done, the cheesecake will have a skin on top, be set on the sides and still a little wobbly in the middle. Turn off the oven.
• Pour the sour cream on top, gently, and return to the oven which is still warm but turned off for 15 min.
• After 15 minutes, place the pan on a cooling rack and leave it to cool to room temperature. Then put the cheesecake in the fridge to cool for at least 8 hours, overnight is best.
• You can serve it with some fresh berries or berry sauce, but I like it plain the best. Enjoy! :)

NO-BAKE LEMON CHEESECAKE

Steps:

• Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
• Pour mixture into a 9″ or 10″ springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan.
• Place in refrigerator or freezer while you prepare cheesecake filling.
• Pour Lemon Jello gelatin mix into 1 cup very hot water and stir well. Set aside to cool.
• Meanwhile, stir cream cheese and powdered sugar together until smooth and well-combined.
• Add sour cream and stir well.
• Mix in vanilla extract.
• Only once jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until mixture is completely combined (pause to scrape down sides of the bowl periodically). Stir very well.
• In a separate bowl, pour your heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks.
• Fold whipped cream into cheesecake mixture until well-combined.
• Fold in lemon zest, if using.
• Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill.
• If desired, top with whipped cream before cutting and serving.

LEMON CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Invert the bottom of a 9-inch springform pan so the cheesecake can slide off onto a serving platter once chilled. Line with a round of parchment paper, if desired.
• In a food processor, process the graham crackers to fine, even crumbs, about 30-seconds. Add the sugar and salt, and pulse 2 or 3 times to combine. Add the warm melted butter in a slow, steady stream while pulsing. Process until the mixture is evenly moistened and resembles wet sand.
• Transfer the mixture to the prepared 9-inch springform pan. Using the bottom of a dry measuring cup, press the crumb mixture into the bottom and 1-inch up the sides of the pan. Don't press too hard. Slightly firm is good. Bake until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling.
• Once cooled, wrap the bottom and sides of the pan in a double layer of heavy-duty foil. Set the springform pan in a roasting pan.
• Reduce the oven temperature to 325°F.
• In the bowl of a clean food processor, combine ⅓ cup of sugar with the lemon zest. Pulse until the sugar is pale yellow and the zest is broken down. Transfer the lemon sugar to a 2-cup measuring cup with a spout. Whisk in the remaining 1 cup of sugar and the flour. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. With the mixer running on medium-low, slowly add the lemon sugar mixture. Beat until the mixture is smooth, scraping down the sides and bottom of the bowl as needed.
• With the speed set on medium, add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl, beat again to blend. Be careful not to over beat.
• Add the lemon juice, vanilla and sour cream. Beat on low until combined. Scrape down the sides and bottom of the bowl, and beat again for another 5 seconds or until well blended.
• Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
• Bake at 325°F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 90 to 100 minutes.
• Turn off the oven and prop the oven door open using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 hours.
• When the cheesecake is cool, spread the lemon curd on top of the cheesecake leaving a 1-inch border around the edge. Cover tightly with plastic wrap and refrigerate overnight, or up to 24 hours.
• Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Pipe or dollop whipped cream around the outer edges of the cheesecake and garnish with fresh lemon slices, if desired. Slice into wedges and serve.
• In a cold medium mixing bowl using an electric mixer, beat the whipping cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop or pipe the whipped cream on top of the cheesecake in a decorative pattern.

LEMON CURD CHEESECAKE

Steps:

• Preheat the oven to 325°F and line a 9 or 10 inch springform pan with parchment paper on the bottom and grease the sides of the pan well.
• Combine the graham cracker crumbs, melted butter, sugar, and salt, stirring together until combined. The mixture will be dry and sandy. Press the graham cracker crust into the prepared pan, pressing it firmly into an even layer. Set aside.
• Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.
• While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the vanilla extract and then the eggs one at a time, beating until just combined.
• Pour the cheesecake batter over the graham cracker crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles. Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
• At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
• After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Pour the lemon curd over the cheesecake to form an even lemon layer on top of the cheesecake. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
• When ready to serve, release the springform pan and remove the rim of the pan carefully. Top with whipped cream and lemon zest. Slice into 16 servings and enjoy!

LEMON CHEESECAKE

Steps:

• Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
• Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed.
• Spoon the crumbs into the prepared pan and press into the bottom of the pan and up the sides to form a crust layer. Bake crust in preheated oven for 10 minutes. Remove pan to a cooling rack.
• Bring a kettle of water to boil for the water bath.
• In a medium bowl, use your fingertips to combine the sugar and lemon zest until the sugar is fragrant.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and lemon-sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla, lemon juice, and heavy cream and mix for an additional 30 seconds.
• Pour the cheesecake filling over the crust.
• Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan - do not tighten the foil as we'll want to allow the air to still circulate.
• Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
• After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
• Just before serving, top the cheesecake with lemon curd, whipped cream and lemon slices.

LEMON CHEESECAKE

Steps:

• Add the graham crackers to a food processor bowl, and process until crumbs form. Add the melted butter, and process to combine. Press the crumbs into the base of a 9 inch springform pan.
• To a clean food processor bowl, add the cream cheese, and process until the cream cheese is softened, stopping to scrape the sides of the bowl as necessary.
• Add the Greek yogurt, maple syrup, lemon juice, and lemon zest. Process until mixture is full incorporated, stopping to scrape the sides as necessary.
• Add the eggs, and process until mixture is smooth.
• Pour the cheesecake batter over the crust. Cover the springform pan with a layer of foil.
• Preheat the Sharp Superheated Steam Wall Oven to Steam/Bake on the water bath setting at 275º for 1 hour 30 minutes.
• Once the cheesecake is baked, allow it to cool, and then refrigerate to chill for 3 hours up to overnight prior to slicing.

NO BAKE LEMON CHEESECAKE

Steps:

• In a medium bowl, combine the crust ingredients and mix well to combine completely.
• 2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
• 3. In a medium sized bowl, add the lemon juice, sprinkle the powdered gelatin evenly over it and let stand for 4-5 minutes.
• 4. Heat the lemon juice and gelatin in the microwave for 10-20 seconds, until just warm and smooth.
• 5. Stir the sweetened condensed milk into the lemon juice mixture, then set the mixture aside to cool to room temperature.
• 6. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
• 7. Add the sour cream and lemon zest and mix until well combined and smooth.
• 8. Add the cooled lemon juice mixture and mix until well combined and smooth. Set mixture aside.
• 9. In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
• 10. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
• 11. Add the filling to the crust and spread into an even layer.
• 12. Refrigerate cheesecake until firm, 5-6 hours or overnight.
• 13. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
• 14. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• 15. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit. I used lemon slices, raspberries and mint leave.
• 16. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.

LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Add a thin roasting pan or broiler pan to the bottom shelf and add about 1-2 inches of water in the pan.
• To make crust, blend cookies in food processor until fine. Incorporate melted butter until evenly blended. Press crust into bottom of a 9-inch springform pan. Freeze while you make the filling.
• In a saucepan with an inch of boiling water, place a double boiler, metal bowl, or glass bowl on top to heat heavy cream. Once warm, add white chocolate chips and remove from heat. Whisk until chocolate is smooth. Set aside to cool (about 15 minutes).
• For the filling, beat cream cheese, lemon zest, sugar, cornstarch, sour cream, and vanilla.
• Slowly add cooled white chocolate mixtures. Finally, add eggs, one at a time until mixture is smooth.
• Pour into prepared crust and place cheesecake pan into the preheated oven. No need to place it IN the water bath, just the shelf above.
• Bake 60 minutes. Turn off oven and let sit undisturbed for about 45 minutes. Remove and allow to cool in refrigerator about 6-8 hours (or overnight).
• Top with prepared lemon curd, slice and enjoy!

SIMPLY PERFECT LEMON CHEESECAKE

Steps:

• Preheat the oven to 325F (not fan-assisted/not convection)
• Make the Crust: Add graham cracker crumbs to a medium bowl and stir in the brown sugar. Pour the melted butter overtop, then stir until all the crumbs are moistened and have a wet sand texture. Add a pinch of salt if you used unsalted butter.
• *If using an 8-inch springform pan, remove 1/2 cup of the crumb mixture, as you won't need it all for the base. You can reserve to sprinkle on top of the finished cake, if you like (sprinkle around the outside edge in a ring).
• Press the moist crumb mixture into the bottom of your springform pan. Use the bottom of a dry measuring cup to make sure the crust is really pressed down, to make it easiest to cut later on.
• Bake the crust until it is lightly golden brown, about 10 minutes. Remove from oven and set aside to cool. Leave oven on and set at 325F.
• Make the Filling: Combine the room temperature cream cheese, sour cream and granulated sugar in the bowl of a food processor. Process until the mixture is extremely smooth and well blended, a minute or two. Remove the lid of the food processor and scrape down the sides and bottom of the food processor and try to reach under the blades if you can, to fine and incorporate any stubborn chunks of cream cheese. Process again briefly after scraping. (Getting a perfectly smooth batter at this point is important to prevent cracks in your finished cake, so take the time here to make sure it's well blended and smooth).
• Add the eggs, lemon juice and zest and a pinch of salt and keep processing until it's super smooth and creamy, another 30 seconds or so.
• Pour the filling into the baked crust *You may have some leftover filling if you are using a regular cake pan.
• Bake in preheated 325F oven until mostly set, with a little jiggle in the centre 3-4 inches, with the outsides looking set and puffy, about 20 to 30 minutes. The filling should not brown at all. Don't over-cook, as this can cause your cheesecake to crack.
• Turn the oven off and open the door a crack (inserting a wooden spoon in the crack will help it say open). Let the cheesecake sit in the oven for about 10 minutes before transferring it to a wire rack on the counter to cool completely.
• Once cooled completely, over the top of the springform pan with plastic wrap, then a layer of aluminum foil. Place the cheesecake in the refrigerator to chill for at least 1 hour or up to 24 hours.
• To serve, remove from springform pan. Topping option: citrus slices, a scattering of blueberries or blackberries, a mint leaf and a dusting of icing sugar, if you like.

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.

LOW CARB LEMON CHEESECAKE

Steps:

• Preheat your oven to 180 Celsius / 356 Fahrenheit. Line the bottom of a tart/pie dish with baking paper and grease the sides.
• In a blender or with a hand mixer (use a tall jug), blend the ingredients for the tart base until they resemble sticky crumbles and the coconut is starting to release its oils.
• Press the dough into a tart or pie dish with your fingers. My dish measured 22 cm at the bottom and 26 cm at the top.
• Bake for around 20 minutes until the tart crust is lightly browned.
• Remove from the oven and let it cool down. Then remove tart base from the pan.
• Mix the cream cheese, sour cream, sweetener, lemon juice and zest in a bowl until smooth.
• Dissolve your gelatine according to your manufacturer's instructions (I dissolved mine in a few tablespoons of hot water) and add to the filling mix. Blend and fill into the tart base.
• Cool the tart in the fridge until set, a minimum of 2 hours or overnight. Decorate with more lemon zest or to your liking.

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.

NO BAKE LEMON CHEESECAKE

Steps:

• Dissolve gelatin in boiling water.
• Let cool until it starts to thicken, about 20 to 30 minutes.
• Beat cream cheese, sugar and lemon juice on low until smooth.
• Add thickened gelatin; beat until well blended.
• In another bowl, beat chilled evaporated milk until fluffy.
• Carefully fold in the cream cheese mixture and blend well with a rubber spatula.
• Line the bottom of a 9-by-13-inch pan with crushed graham crackers.
• Spoon the filling into pan gently, spreading evenly with a spoon.
• Top with more crushed graham crackers, cover, and chill overnight.
• Cut in squares to serve.

LEMON CHEESECAKE

Steps:

• Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line the bottom of an 8 inch springform pan with baking or parchment paper.
• Add cookies to a food processor and whiz until finely crushed. Place crumbs in a large mixing bowl. Melt butter in the microwave, then pour over cookie crumbs and mix well. It should resemble wet sand.
• Place wet crumbs in your prepared pan and press down gently to form one even layer. Use the back of a spoon to smooth crumbs. Pop in the fridge.
• Add cream cheese (make sure it's at nice and soft) to a large mixing bowl and beat for a minute or two until smooth and creamy. Add sugar and vanilla and beat again. Then add eggs, one at a time, beating on a low speed until incorporated.
• Add fresh lemon juice, lemon zest, vanilla, sour cream and cornflour and beat briefly until combined -but try not to over mix.
• Pour cheesecake filling over cookie crust and smooth the top. Bake in the oven for approximately 35-40 minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
• Remove cheesecake and leave to cool at room temperature before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
• To serve, top with sour cream and fresh blueberries. Dust with icing or powdered sugar.

LEMON CHEESECAKE

Steps:

• CRUST
• Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
• . Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
• . Bake the crust for 10 minutes, then set aside to cool.
• . Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Check out my tutorial on how to prevent your cheesecake water bath from leaking. Set prepared pan aside. FILLING
• p id="instruction-step-6″>1. Reduce oven temperature to 300°F (148°C). 2.
• In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 3.
• Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined. 4.
• Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. 5.
• Pour the cheesecake batter into the crust and spread evenly. 6.
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 7.
• Bake the cheesecake for 65 minutes. 8.
• Turn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open the door or you'll release the heat. 9. C
• ack oven door and leave the cheesecake in the oven for another 20 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks. 10.
• emove from oven and let sit on the counter for 15 minutes, then remove the pan from the water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours. LEMON CURD
• ="instruction-step-16″>1. While cheesecake cools, make the lemon curd. Combine all ingredients in a double boiler, or in a metal bowl over a pot of simmering water. Do not boil the water or the heat will be too hot. Occasionally lift the bowl off the pot to release the steam. 2. H
• at while whisking constantly until mixture thickens and reaches 160°F (71°C). Refrigerate until cool and thickened. TO FINISH OFF THE CHEESECAKE
• instruction-step-18″>1. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. 2. To
• ake the whipped cream, add heavy whipping cream, powdered sugar and vanilla extract to a mixing bowl fitted with the whisk attachment and whip until stiff peaks form. 3. Pip
• swirls of whipped cream around the edge of the cheesecake. 4. Spr
• ad the lemon curd in an even layer on top of the cheesecake. 5. Ref
• igerate cheesecake until ready to serve. Cheesecake is best for 2-3 days.