Creamy 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.

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.

CREAMY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
• Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 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.

BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)

Steps:

• Preheat oven to 350°F.
• Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
• Press into bottom of an 11 to 12-inch spring form pan.
• Bake for 5 minutes.
• Let cool; refrigerate until needed.
• Using an electric mixer, beat cream cheese at high speed until completely smooth.
• Add eggs one at a time, beating until smooth after each addition.
• Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
• Stir in lemon zest.
• Pour into crust; bake at 350°F for 35 minutes.
• Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
• Remove cake from oven, and gently spread sour cream mixture on top.
• Return to oven and bake for another 12 minutes.
• Cool on rack for 30 minutes.
• Refrigerate until topping is cool, but not completely chilled.
• Combine all glaze ingredients and blend until smooth.
• Bring to a boil, stirring constantly until thickened (3 minutes).
• Chill until cool, but not set.
• Spread on top of cheesecake.
• Chill overnight.

CREAMY LEMON CHEESECAKE

Steps:

• Preheat oven to 375°F
• Using a food processor, pulse the almonds and 1 1/4 cups of sugar until finely chopped. Add the butter and pulse until combined. Press the nut mixture evenly into a 9-inch springform pan. Bake until browned, 10-15 minutes. Let cool. Place the pan on a long piece of foil; fold the foil up the sides of the pan. Set in a large baking dish roasting pan.
• Lower the oven to 325°F
• Using an electric mixer, beat the cream cheese at a low speed until fluffy, about 1 minute. Scrape the sides of the bowl, then gradually beat in the remaining 1 1/2 tbsp sugar until smooth and creamy, 1 to 2 minutes; scrape down the bowl. Beat in the eggs and egg yolks one at a time, scraping down the bowl. eat in the sour cream, lemon peel, and vanilla.
• Pour the filling into the crust. Transfer to the oven and pour enough boiling water into the baking dish to reach halfway up the sides of the springform pan. Bake until the edges are set and the center jiggles slightly and let the cake cool in the oven for an hour.
• Remove the cake from the water bath; discard the foil. Let the cake cool completely, then cover and refrigerate for a least 6 hours. Top with fresh raspberries.

CREAMY LEMON CHEESECAKE

Steps:

• Preheat oven 325 degrees.
• Squeeze juice of lemons and set aside.Have cream cheese @ room temperature.
• Mix cream cheese till creamy with mixer.
• Add sweetened condensed milk a little at a time, until smooth and creamy.
• Pour in fresh squeezed lemon juice and mix to smooth consistency.
• Add both eggs and continue to blend till smooth again.
• Pour into pie crust.
• Bake in oven @ 325 degrees for 15-20 min.Remove from oven and cool for 20 minute.
• Once cool put in fridge for 4+hours,then ENJOY a piece of sheer Bliss.

CREAMY LEMON CHEESECAKE

Steps:

• In a mixer bowl, cream the cream cheese until light and creamy.
• Add the confectioner's sugar, lemon peel, and lemon juice, cream together. For about 3 minutes. Scraping the bowl, adding Cool Whip. Mix on high for 1-2 minutes more. Pour cheese filling into piecrust and refrigerate 2 hours to firm.
• In a small bowl, mix the cherry pie filling with the almond extract, mixing well.
• Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. Yields: 8 servings.
• Note: I usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner's sugar; depending on the brand of cherry pie filling I bought.