Lemon Sambuca 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 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.

LEMON SAMBUCA CHEESECAKE

Steps:

• Line a 10" springform pan bottom with aluminum foil and attach sides. Preheat oven to 350 degrees.
• In a food processor, crush and combine the cookie crumbs and butter. Line bottom of pan, pressing the crumbs about one-third of the way up the sides of the pan.
• In a food processor, combine all cream cheese layer ingredients except the eggs and blend until totally smooth and mixture is a thick liquid. Pulse in eggs and yolk 4 or 5 times until blended. Pour into pan. Bake for 45-50 minutes. Top immediately with --
• Mix sour cream, vanilla and sugar. Spread over top of cheesecake layer and return to the oven for 10 minutes.
• In a saucepan heat lemon juice, water, egg yolk, sugar and cornstarch in a saucepan until mixture becomes clear and thick enough to coat the back of a spoon.
• Spread this mixture over the top of the cheesecake/sour cream layer. Cover with plastic wrap, pressing plastic wrap directly onto lemon layer. This will prevent a skin forming on the top. Cool until just warm on a wire rack and then place in refrigerator to chill well.
• Cut with a very sharp, long knife dipped into hot water. Rinse knife and wipe down with a dry towel before each new cut to keep each cut clean.