Double Lemon Cheesecake Recipes

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DOUBLE LEMON CHEESECAKE



Double Lemon Cheesecake image

Sandwiched between a vanilla wafer crumb crust and a zingy lemon glaze, this creamy cheesecake is a shoo-in to win Best Lemon Cheesecake in your house.

Provided by My Food and Family

Categories     Dairy

Time 6h

Yield Makes 16 servings.

Number Of Ingredients 13

1 cup finely crushed vanilla wafers
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 eggs, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. grated lemon zest
2 Tbsp. lemon juice
1/2 tsp. vanilla
3/4 cup sugar
2 Tbsp. cornstarch
1/4 cup lemon juice

Steps:

  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
  • Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp. lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 105 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

DOUBLE-LEMON CHEESECAKE BARS



Double-Lemon Cheesecake Bars image

Put a luscious lemon glaze on these Double-Lemon Cheesecake Bars for a finishing touch. You're sure to love the tangy-sweet taste of our delicious Double-Lemon Cheesecake Bars.

Provided by My Food and Family

Categories     Dairy

Time 7h15m

Yield 16 servings

Number Of Ingredients 11

52 vanilla wafers, finely crushed (about 2 cups)
3 Tbsp. butter or margarine, melted
4 eggs, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-3/4 cups sugar, divided
3 Tbsp. flour
1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
1/2 tsp. vanilla
2 Tbsp. cornstarch
1/2 cup water
1/2 cup blueberries

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
  • Meanwhile, separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour cream cheese batter over crust.
  • Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  • Combine cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.
  • Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
  • Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.

Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 29 g, Protein 6 g

PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS RECIPE - (4.1/5)



Philadelphia Double-Lemon Cheesecake Bars Recipe - (4.1/5) image

Provided by á-42947

Number Of Ingredients 10

52 vanilla wafers, finely crushed (about 2 cups)
3 Tbsp. butter or margarine, melted
4 eggs, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-3/4 cups sugar, divided
3 Tbsp. flour
1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
1/2 tsp. vanilla
2 Tbsp. cornstarch
1/2 cup water

Steps:

  • HEAT oven to 325ºF. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min. SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve. garnish with blueberries or lemon grating

DOUBLE LEMON CHEESECAKE



Double Lemon Cheesecake image

Provided by Kay Schlozman

Categories     Cake     Food Processor     Dessert     Bake     Kid-Friendly     Cream Cheese     Lemon     Chill     Sour Cream     Bon Appétit     Massachusetts     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 10

12 ounces cream cheese, room temperature
3/4 cup sugar
2 eggs
1/4 cup fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 purchased 9-inch graham cracker crust
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
  • Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.

DOUBLE-LEMON CHEESECAKE BARS



Double-Lemon Cheesecake Bars image

Make and share this Double-Lemon Cheesecake Bars recipe from Food.com.

Provided by dbblhm

Categories     Dessert

Time 1h15m

Yield 1 Bar, 16 serving(s)

Number Of Ingredients 11

52 vanilla wafers, finely crushed or 2 cups vanilla wafers
3 tablespoons butter, melted
4 eggs
4 (8 ounce) packages philadephia cream cheese, softened
1 3/4 cups sugar, divided
3 tablespoons flour
1 tablespoon lemon zest
1/3 cup fresh lemon juice, divided or 2 lemons, juice of
1/2 teaspoon vanilla
2 tablespoons cornstarch
1/2 cup water

Steps:

  • Line 13x9 inch pan with foil, with ends of foil over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minute.
  • Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 minute or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  • Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
  • Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 418.9, Fat 26.6, SaturatedFat 13.7, Cholesterol 114.7, Sodium 279.4, Carbohydrate 40.6, Fiber 0.5, Sugar 23.9, Protein 6

DOUBLE-LEMON CHEESECAKE BARS



Double-Lemon Cheesecake Bars image

Put a luscious lemon glaze on these Double-Lemon Cheesecake Bars for a finishing touch. You're sure to love the tangy-sweet taste of our delicious Double-Lemon Cheesecake Bars.

Provided by Kraft Heinz

Yield 16 servings

Number Of Ingredients 11

vanilla wafers, finely crushed (about 2 cups)
Tbsp. butter or margarine, melted
eggs, divided
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cups sugar, divided
Tbsp. flour
Tbsp. zest and 1/3 cup juice from 2 lemons, divided
tsp. vanilla
Tbsp. cornstarch
cup water
cup blueberries

Steps:

  • Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
  • Meanwhile, separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour cream cheese batter over crust.
  • Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  • Combine cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.
  • Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
  • Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.

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12 LEMON CHEESECAKE RECIPES
12-lemon-cheesecake image

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  • Lemon Meringue Cheesecake. View Recipe. Why choose between two classic lemon desserts when you can have both? A lemon cheesecake with a shortbread cookie crust is topped with lemon curd and meringue.
  • Cheesecake Lemon Bars. View Recipe. These cheesecake bars consist of two layers: one lemon layer and one cheesecake layer. "I topped mine with a thin layer of sweetened sour cream (about a cup of sour cream w/ confectioners sugar to taste and a drop...
  • Lemon Souffle Cheesecake with Blueberry Topping. View Recipe. This iconic flavor pairing has stuck around for a reason: Lemon's sharp flavor only enhances the mildly sweet blueberry flavor.
  • No Bake Lemon Cheesecake. View Recipe. Lemon-flavored Jell-O mix not only flavors this cheesecake, but also helps it to set properly without the aid of eggs and an oven.
  • Lemon Cheesecake. View Recipe. This simple lemon cheesecake uses nonfat yogurt in place of sour cream, but you'd never be able to tell. "This cheesecake is SO good.
  • Lemon Cheesecake Bars. View Recipe. If you love lemon bars, but wish they had a creamier texture more akin to cheesecake, this is the recipe for you. Dust with powdered sugar before serving.
  • Mom's Cheesecake Cookie Bars. View Recipe. The walnut-based crust also doubles as the topping for these lemon cheesecake bars. For an even thicker bar, try using an 8 x 8-inch dish instead of 9 x 13-inch dish, as reviewer callduck suggests.
  • Quick Lemon Cheesecake. View Recipe. This seven-ingredient recipe comes together without ever turning on the oven. Lemon-flavored gelatin helps the filling to set, simply stick it in the refrigerator to chill.
  • Lemon Cheesecake Mousse. View Recipe. These individually-portioned cheesecake mousse cups have a graham cracker bottom and lighter, whipped cheesecake filling that's excellent for serving to a crowd.
  • Ginger Lemon Cheesecake Bars. View Recipe. Ginger and lemon is a seriously underrated flavor combination; the spicy bite of the ginger perfectly complements the sweet-tart flavor of the lemon.


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