Lemon Lovers Cheese Cake Recipes

LOVELY LEMON CHEESECAKE

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.

LEMON LOVERS LUSCIOUS CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
• Spoon the mixture into the graham cracker crust.
• Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
• Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
• Spread the lemon curd evenly over the top of the cheesecake filling.
• Spread the whipped topping over the lemon curd.
• Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

LEMON LOVERS CHEESE CAKE

Steps:

• Sponge Cake Layer.
• Preheat oven to 350 degrees and generously butter a 9-inch springform pan.
• Sift cake flour, baking powder, together in a medium-sized bowl and set aside.
• Beat egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
• Then, with mixer still running, gradually add sugar continue beating until thick and light-yellow about 5 minutes longer.
• Beat in vanilla and lemon extracts.
• Sift flour mixture over batter and gently stir it in by hand then blend in butter.
• In a clean bowl, using clean, dry beaters, beat egg whites and cream of tartar together on high until frothy.
• Gradually add sugar and continue beating until stiff peaks form.
• The whites should stand up in stiff peaks, but not be dry.
• Stir about 1/3 cup of whites into the batter, then gently fold in remaining whites.
• Gently spoon batter into the pan.
• Bake cake just until center of the cake springs back when lightly touched, only about 10 minutes.
• Let cake cool in pan on a wire rack while making cheesecake filling.
• Do not remove from pan.
• CHEESE CAKE.
• Preheat oven 300 degrees F.
• In large mixer bowl beat cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Add eggs one at a time and lemon juice.
• Evenly pour cheese filling on top of baked sponge cake.
• Bake 50-55 minutes, until center is set.
• Remove from oven; turn oven to 500 degrees F.
• Mix sour cream, sugar and vanilla well; spread evenly over top of cheese cake; return to oven bake 5 min.
• Remove from oven, cool, chill for several hours; best over night.
• LEMON SAUCE.
• Combine cornstarch and sugar in a small saucepan.
• Slowly stir boiling water into the sugar mixture.
• Cook over low heat, stirring constantly, until the sauce is smooth and thickened.
• Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
• Remove from heat and stir in lemon rind and juice.
• Cool.
• When ready to serve cheese cake drizzle over servings.

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.

KELLY'S HINT OF LEMON NEW YORK CHEESECAKE

Steps:

• Preheat oven to 350°F.
• mix together graham cracker crumbs, 1/4 cup melted butter and sugar with a fork until crumbs moistened.
• Pour crumbs into the bottom of a 9 inch springform pan and press down firmly.
• set aside pan and crust.
• In a blender, blend sour cream, 1/2 cup sugar, eggs and vanilla on medium-high speed for about one minute or until smooth.
• Leaving the blender running, add pieces of cream cheese through top of blender one at a time; blend to smooth.
• Blend in lemon zest and juice.
• Turn of blender and gently stir mixture to get out air bubbles.
• Pour into prepared pan.
• Bake for 45 minutes.
• When finished allow to cool in oven.
• Refrigerate for at least 4 hours before serving.