Light Creamy Layered Lemon Cheesecake Recipes

CREAMY LEMON CHEESECAKE

Steps:

• Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring., Spread over cheesecake. Refrigerate overnight. Remove sides of pan.

LIGHT, SUMMERY LEMON CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a loaf pan, or any pan with sides at least 4 inches high.
• Beat sugar and butter using an electric mixer in a large mixing bowl until creamy, scraping the bowl often with a rubber spatula. Continue to beat, adding eggs 1 at a time, until well combined.
• Combine flour, baking powder, baking soda, and salt in a separate bowl.
• Reduce mixer speed to low and continue beating the sugar mixture. Gradually add flour mixture alternatively with buttermilk until well combined, 2 to 3 minutes. Add lemon zest and lemon extract; mix well. Spread pound cake crust mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
• Let pound cake cool completely. Cut cake into pieces and press into the bottom of a 10-inch springform pan. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar using an electric mixer in a large mixing bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon pudding, sour cream, and lemon zest; blend well. Pour filling into prepared crust and spread evenly.
• Fill an oven-safe container with water and place it in the preheated oven under the rack where you will place the cheesecake; this will prevent cracking.
• Bake cheesecake in the preheated oven until almost set, about 45 minutes.
• Meanwhile, beat egg whites, cream of tartar, and salt together in a bowl using an electric mixer until soft peaks form. Pour in sugar while beating constantly until glossy peaks form.
• Remove cheesecake from oven, leaving oven on. Spread meringue topping over the filling to edges, using a spatula to tap for desired peaks. Return cheesecake immediately to oven.
• Continue to bake cheesecake until meringue is golden brown, 14 to 15 minutes. Turn off the oven. Crack the oven door open, and let cheesecake set and slowly cool for 15 minutes.
• Remove from oven and let cheesecake cool completely, 20 to 30 minutes more. Refrigerate 8 hours to overnight.

LIGHT & CREAMY LAYERED LEMON CHEESECAKE

Steps:

• To make bottom layer:.
• Mix flour, margarine, and chopped nuts together and spread evenly in 9" x 13" x 2.5" pan.
• Bake 15 minutes on 350 degrees.
• Cool.
• To make second layer:.
• Blend cream cheese, powdered sugar, and Cool Whip in mixer.
• Spread over crust.
• To make third layer:.
• Mix pudding according to package directions (using 3 Celsius milk for 2 packages) and pour immediately into pan.
• To make top layer:.
• Spread remaining 9 oz. Cool Whip on top of other layers.

EDNA LEWIS'S LEMON CHEESE LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Grease three 9-inch cake pans and line with parchment or waxed paper. Mix flour, baking powder and salt and sift onto a piece of waxed paper or parchment.
• In a large mixing bowl, beat sugar and butter until light and fluffy, scraping sides as needed. Whisk egg whites until well blended but not foamy, and add to batter in 4 batches, making sure each addition is well incorporated.
• Add dry ingredients and milk to batter, alternately, in 4 batches, mixing each only until just blended. Mix in vanilla.
• Divide batter among 3 pans. Gently drop each one on a counter to eliminate large air bubbles. Bake for about 20 minutes or until cake springs back in center when pressed or a cake tester comes out clean. Let rest for 5 minutes, then remove cake from pan and cool completely on rack.
• Meanwhile, make curd: Put all ingredients in a non-reactive saucepan and whisk to blend. Set over medium heat and cook, stirring constantly, until filling thickens and a candy thermometer registers 170 degrees. This can take 10 to 15 minutes. Do not let filling simmer or boil. Remove from heat and pour into a bowl to cool to room temperature.
• Place a cake layer on a cake stand or plate and spread 2/3 cup curd on top to the edges. Stack another layer and continue until all layers have been used. Use remaining curd on top and sides. Filling is somewhat translucent, so layers will be visible through curd on sides. If layers slide while frosting, push 3 or 4 long wooden skewers through them to hold until cake sets. Cake is best left covered at room temperature overnight.

LIGHT LEMON CHEESECAKE

Steps:

• Spray 9-inch pie plate with cooking spray.
• Sprinkle with 1/2 of the graham cracker crumbs; set aside.
• Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
• Pour into blender container.
• Add cheeses; cover.
• Blend on medium speed until smooth, scraping down sides occasionally.
• Pour into large bowl.
• Gently stir in whipped topping.
• Spread in prepared pie plate.
• Sprinkle remaining crumbs around outside edge, leaving center plain.
• Refrigerate 4 hours or until firm.
• Just before serving, gently spread pie filling onto center of cheesecake.