The Perfect Lemon Cheesecake Recipes

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! :)

LEMON CHEESECAKE

Steps:

• Prepare the oven and baking sheet: Preheat the oven to 350°F. On a baking sheet place a sheet of aluminum foil large enough to wrap around the outside of the springform pan. Set it aside.
• Reduce the heat and create a steam bath: Turn the oven down to 325°F. Place a 9x13-inch baking dish on the lower rack of the oven and fill with boiling water; this will create a steamy environment for the cheesecake to bake.
• Allow the cheesecake to cool slowly: Turn off the oven and allow the cheesecake to cool for 60 minutes with the oven door closed. Crack open the oven door (place a wooden spoon between the door and the frame of the oven to keep it just cracked) and allow the cheesecake to cool for an additional 45 minutes before removing from the oven to cool on a baking rack, until it reaches room temperature. The cheesecake may have domed slightly while baking but should deflate to a flat top with a small ridge around the edge, as it slowly cools. Remove the foil once the cheesecake has cooled to room temperature (anytime after the cheesecake has pulled away from the edges of the pan and it's cool enough to handle).
• Transfer to the refrigerator: Once the cheesecake is at room temperature, transfer it to the refrigerator to chill for at least 6 hours before serving.

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.