Lemon Balm Cheese Cake Recipes

LEMON BALM CHEESE CAKE

Steps:

• 1. In a small bowl combine the first 3 ingredients and press into a pie pan, set aside.
• 2. In a large bowl, I used my stand-up mixer, beat the cream cheese, sugar and sour cream until nice and smooth. Add the eggs and beat on low speed just until combined then add the vanilla, lemon balm, and the juice and rind of 1 lemon.
• 3. Bake at 350° for 35 to 40 minutes or until the center is almost set. Cool on a wire rack. Top with fresh strawberries and lemon sauce. See the attached recipe for my lemon sauce recipe. Enjoy!
• 4. Link to Lemon Sauce Recipe: https://www.justapinch.com/recipes/dessert/dessert-cake/lemon-balm-cake-with-lemon-sauce.html

LEMON CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake layer pans.
• Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Set aside cakes to cool.
• To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.

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.

NO BAKE LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
• Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
• In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
• Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.

LEMON VERBENA CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Coat a 9-inch springform pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. Put a kettle of water on to boil for the water bath.
• To make crust: Pulse vanilla wafers in a food processor into fine crumbs. Add oil and pulse to blend. Press crumb mixture evenly into bottom of prepared pan. (Rinse and dry the workbowl.)
• To make filling: Process cottage cheese in food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add cream cheese and process until smooth. Add 1 cup sugar, cornstarch, lemon juice, vanilla and salt; process until well blended. Add eggs and pulse several times just until mixed in. Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula. (Do not process.) Scrape the filling into the crust-lined pan.
• Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour.
• Remove foil from pan. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.
• To make topping: About 1/2 hour before serving, rinse strawberries. Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl. Sprinkle with 2 tablespoons sugar and toss to coat. Let stand until strawberries are juicy, 20 to 30 minutes.
• To serve, place cheesecake on a serving platter and run a knife around the inside edge of the pan; remove pan rim. Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake. Garnish with a sprig of lemon verbena (or lemon balm). Cut cheesecake into slices and place on dessert plates. Top each serving with strawberries and juice and garnish with another lemon verbena (or lemon balm) sprig.

ALABAMA LEMON 'CHEESE' CAKE

Steps:

• Preheat oven to 350 degrees and grease three 8-inch cake pans.
• With a standing or hand mixer, cream butter and sugar until light and fluffy. Add dry ingredients alternately with milk. Fold in egg whites until thoroughly combined; do not overmix.
• Divide batter into greased pans and transfer to the oven. Bake for 25 to 30 minutes, or until top springs back when lightly touched. Cool on racks before removing from pans; let cool completely.
• Combine all ingredients in top of double boiler set over boiling water. Cook, stirring constantly until very thick, about 15 minutes. Transfer to a bowl and let cool completely before using.
• Combine all ingredients in top of double boiler. Beat with a rotary beater or hand mixer for 1 minute, then set over boiling water and beat for about 7 minutes more or until frosting stands in glossy peaks. Remove from the heat and continue beating until frosting is cool and thick enough to hold firm swirls. Let cool completely before using.
• Spread the lemon filling between the layers and on top. Spread the frosting on the sides of the cake and press with shredded coconut.

LEMON BALM CAKE

Steps:

• Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add lemon juice, stir to combine.
• In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
• Add chopped lemon balm, stir to combine.
• Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
• Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.