Lemon Juice In Cheesecake Recipes

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LOVELY LEMON CHEESECAKE



Lovely Lemon Cheesecake image

Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 14 servings.

Number Of Ingredients 12

3/4 cup graham cracker crumbs
2 tablespoons sugar
3 teaspoons ground cinnamon
2 tablespoons butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-2/3 cups sugar
1/8 teaspoon salt
1/4 cup lemon juice
1-1/2 teaspoons vanilla extract
5 large eggs, room temperature, lightly beaten
Thin lemon slices, optional

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.

Nutrition Facts : Calories 444 calories, Fat 32g fat (19g saturated fat), Cholesterol 169mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.

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.

PHILADELPHIA 3-STEP LUSCIOUS LEMON CHEESECAKE



PHILADELPHIA 3-STEP Luscious Lemon Cheesecake image

Easy as 1-2-3, this is a 10 on the delicious scale. Fresh lemon juice and lemon zest make for one luscious three-step cheesecake.

Provided by My Food and Family

Categories     Home

Time 3h50m

Yield 8 servings

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Beat first 5 ingredients in large bowl with mixer until blended. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

LEMON CHEESECAKE



Lemon Cheesecake image

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

1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ tablespoons all-purpose flour
2 ½ tablespoons lemon juice
½ cup egg substitute
1 (8 ounce) container nonfat lemon yogurt

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 RICOTTA CHEESECAKE



Lemon Ricotta Cheesecake image

I love the tangy lemon flavor of this lemon ricotta cheesecake with a nutty pistachio crust with ginger. Top with toasted and chopped pistachios and fresh berries, if desired.

Provided by Liv Dansky

Categories     Cheesecake

Time 16h25m

Yield 10

Number Of Ingredients 11

1 ¼ cups shelled pistachios
1 ¼ cups white sugar, divided
¼ cup all-purpose flour
¾ teaspoon ground ginger
¾ teaspoon kosher salt, divided
4 tablespoons unsalted butter, melted
2 (15 ounce) containers whole milk ricotta cheese
2 (8 ounce) packages cream cheese, softened
2 tablespoons grated Meyer lemon zest
3 tablespoons Meyer lemon juice
4 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
  • Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
  • Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
  • Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
  • Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
  • Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.

Nutrition Facts : Calories 571.1 calories, Carbohydrate 36.2 g, Cholesterol 179.3 mg, Fat 40.3 g, Fiber 1.8 g, Protein 19.2 g, SaturatedFat 21.3 g, Sodium 442.4 mg

LEMON CHEESECAKE (FILLING)



Lemon Cheesecake (Filling) image

Make and share this Lemon Cheesecake (Filling) recipe from Food.com.

Provided by Kristie-cakes

Categories     Cheesecake

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

1/4 lemon
100 g Philadelphia Cream Cheese
1 tablespoon icing sugar

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.

Nutrition Facts : Calories 447.8, Fat 35, SaturatedFat 22, Cholesterol 110, Sodium 297.1, Carbohydrate 29.4, Fiber 1.3, Sugar 23.7, Protein 7.9

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