Lemon Lovers Cheese Cake 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 LOVERS LUSCIOUS CHEESECAKE PIE



Lemon Lovers Luscious Cheesecake Pie image

Fabulous creamy lemon cheesecake pie! A little lemon curd and whipped topping make this a lemon lover's delight.

Provided by Alexis Bonavitacola

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 5h25m

Yield 8

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
2 eggs
10 tablespoons white sugar, or to taste
½ teaspoon lemon extract, or to taste
1 ½ teaspoons grated lemon zest
1 ½ teaspoons vanilla extract
1 (9 inch) prepared graham cracker crust
½ cup prepared lemon curd
1 (8 ounce) container frozen whipped topping, thawed
½ teaspoon grated lemon zest

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.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 56.1 g, Cholesterol 120.8 mg, Fat 36.1 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 20.8 g, Sodium 373.7 mg, Sugar 44.9 g

LEMON LOVERS CHEESE CAKE



Lemon Lovers Cheese Cake image

Lemony cheese cake with sponge cake bottom, sour cream top and drizzled with lemon sauce. Times are approx.

Provided by L DJ3309

Categories     Cheesecake

Time 4h

Yield 1 "9 inch cake"

Number Of Ingredients 21

1/2 cup sifted cake flour
1 teaspoon baking powder
3 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
3 drops lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
2 tablespoons sugar
2 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
1/4 cup lemon juice
2 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla
2 tablespoons cornstarch
1/4 cup sugar
1 1/2 cups boiling water
1 teaspoon grated fresh lemon rind
2 tablespoons lemon juice

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



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.

KELLY'S HINT OF LEMON NEW YORK CHEESECAKE



Kelly's Hint of Lemon New York Cheesecake image

You can change this up and substitute orange for the lemon. This is a very rich, very creamy cheesecake-for the real cheesecake lover :) Preparation time does not include time to cool.

Provided by KitchenKelly

Categories     Cheesecake

Time 1h5m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 10

1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup melted butter, plus
2 tablespoons melted butter
1 1/2 cups sour cream
2 eggs
2 teaspoons vanilla
2 (8 ounce) packages cream cheese, slightly softened and cut into pieces
1 1/2 tablespoons lemon peel
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 253.2, Fat 19.9, SaturatedFat 12.1, Cholesterol 78.5, Sodium 166.6, Carbohydrate 15.4, Fiber 0.2, Sugar 11.3, Protein 4

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Top Asked Questions

How many cheesecake recipes for Lemon Lovers?
12 Cheesecake Recipes for Lemon Lovers  12 Cheesecake Recipes for Lemon Lovers  photo of melanie fincher in front of colorful background By Melanie FincherJune 09, 2021
How do you make a lemon cream cheese cake?
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.
What is lemon cheesecake?
Few desserts are as universally beloved as lemon cheesecake. The brightness of the lemon cuts through the rich cheesecake, and the result is a refreshing yet creamy dessert.
How to make lemon curd cheesecake?
Spoon ½ cup lemon curd into 3 or 4 strips across the top of the cheesecake. Move a knife in figure 8 type motions through the lemon curd and cheesecake filling to swirl it. Bake at 325 degrees for 50-60 minutes. For best results resist the urge to open the oven door and peek during the bake time. The center 2-3 inches should still be jiggly.

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