Light As Air Lemon Cheesecake Recipes

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LIGHT AND FLUFFY LEMON CHEESECAKE



Light and Fluffy Lemon Cheesecake image

My mother-in-law was kind enough to give me this recipe. She makes it for my husband's birthday every year. I have never been able to make it as good as her.

Provided by Susie T

Categories     Cheesecake

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (250 g) packet arnott's granita biscuits ("or" similar)
125 g butter, melted
1 can evaporated milk, chilled overnight in refrigerator
1 packet lemon jelly crystals
2/3 cup hot water
1 packet cream cheese
1 teaspoon vanilla essence
2 lemons (juice and rind)
1 cup caster sugar

Steps:

  • Crush biscuits and add to melted butter.
  • Press into a 9" spring form cake tin.
  • Bake in oven for 10 minutes at 180 degrees celsius.
  • Dissolve jelly in hot water.
  • Add lemon juice to make up 1 cup of liquid and also add lemon rind.
  • Whip evaporated milk until very thick.
  • Beat separately the cream cheese, sugar and vanilla.
  • Fold into beaten milk.
  • Fold in warm jelly and lemon mixture.
  • Pour into case and chill 24 hours.
  • Decorate with cream and strawberries if desired.

LIGHT, SUMMERY LEMON CHEESECAKE



Light, Summery Lemon Cheesecake image

This is a light, airy, and creamy cheesecake. The lemon flavor is not too bold and it has a delicious pound cake crust.

Provided by Amy Melvin

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 11h15m

Yield 12

Number Of Ingredients 20

1 cup white sugar
½ cup butter, softened
2 large eggs
1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup buttermilk
½ teaspoon lemon zest
½ teaspoon lemon extract
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 large eggs
12 ounces ready-to-serve lemon pudding
1 (8 ounce) container sour cream
1 teaspoon lemon zest
4 egg whites
¼ teaspoon cream of tartar
1 pinch salt
½ cup white sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a loaf pan, or any pan with sides at least 4 inches high.
  • Beat sugar and butter using an electric mixer in a large mixing bowl until creamy, scraping the bowl often with a rubber spatula. Continue to beat, adding eggs 1 at a time, until well combined.
  • Combine flour, baking powder, baking soda, and salt in a separate bowl.
  • Reduce mixer speed to low and continue beating the sugar mixture. Gradually add flour mixture alternatively with buttermilk until well combined, 2 to 3 minutes. Add lemon zest and lemon extract; mix well. Spread pound cake crust mixture into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
  • Let pound cake cool completely. Cut cake into pieces and press into the bottom of a 10-inch springform pan. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat cream cheese and sugar using an electric mixer in a large mixing bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon pudding, sour cream, and lemon zest; blend well. Pour filling into prepared crust and spread evenly.
  • Fill an oven-safe container with water and place it in the preheated oven under the rack where you will place the cheesecake; this will prevent cracking.
  • Bake cheesecake in the preheated oven until almost set, about 45 minutes.
  • Meanwhile, beat egg whites, cream of tartar, and salt together in a bowl using an electric mixer until soft peaks form. Pour in sugar while beating constantly until glossy peaks form.
  • Remove cheesecake from oven, leaving oven on. Spread meringue topping over the filling to edges, using a spatula to tap for desired peaks. Return cheesecake immediately to oven.
  • Continue to bake cheesecake until meringue is golden brown, 14 to 15 minutes. Turn off the oven. Crack the oven door open, and let cheesecake set and slowly cool for 15 minutes.
  • Remove from oven and let cheesecake cool completely, 20 to 30 minutes more. Refrigerate 8 hours to overnight.

Nutrition Facts : Calories 602 calories, Carbohydrate 63.7 g, Cholesterol 183.5 mg, Fat 34.7 g, Fiber 0.5 g, Protein 11.1 g, SaturatedFat 20.6 g, Sodium 428.7 mg, Sugar 42.4 g

LEMON DREAM CHEESECAKE



Lemon Dream Cheesecake image

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 large eggs, lightly beaten

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.

Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.

LIGHT LEMON CHEESECAKE



Light Lemon Cheesecake image

This is a quick no-bake light cheesecake. It has a great texture and flavor. Cook time is for chilling.

Provided by Chris from Kansas

Categories     Cheesecake

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 graham cracker, crushed
1 package lemon gelatin
2/3 cup boiling water
1 cup low fat cottage cheese
8 ounces neufchatel cheese
2 cups Cool Whip Lite
1 cup cherry pie filling

Steps:

  • Spray 9-inch pie plate with cooking spray.
  • Sprinkle with 1/2 of the graham cracker crumbs; set aside.
  • Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
  • Pour into blender container.
  • Add cheeses; cover.
  • Blend on medium speed until smooth, scraping down sides occasionally.
  • Pour into large bowl.
  • Gently stir in whipped topping.
  • Spread in prepared pie plate.
  • Sprinkle remaining crumbs around outside edge, leaving center plain.
  • Refrigerate 4 hours or until firm.
  • Just before serving, gently spread pie filling onto center of cheesecake.

CLASSIC LEMON CHEESECAKE



Classic Lemon Cheesecake image

You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!

Provided by Donna Hay

Categories     Cake     Dessert     Bake     Kid-Friendly     Cream Cheese     Ricotta     Lemon     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8-10 servings

Number Of Ingredients 15

Crust:
1 cup all-purpose flour
1/4 cup superfine sugar
7 tablespoons unsalted butter, chopped
Filling:
3/4 pound cream cheese, softened
1 pound ricotta
4 eggs
1 1/3 cups superfine sugar
1/4 cup fresh lemon juice
2 tablespoons finely grated lemon zest
1/2 teaspoon vanilla extract
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
1 cup whipping cream, whipped

Steps:

  • Preheat oven to 300°F. Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly greased 8" round springform pan lined with non-stick parchment paper. Bake the crust for 30 minutes or until golden and just cooked. Set aside.
  • To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and zest, and vanilla in a food processor and process until smooth. Place the cornstarch and water in bowl and mix until smooth. Add the cornstarch mixture to the cheese mixture and mix to combine. Pour over the crust and bake for 1 hour and 10 minutes or until light golden and just set. Turn the oven off and allow to cool in the oven with the door closed. Refrigerate for 1 hour or until cold. Top with the whipped cream to serve.

LIGHT AND AIRY CHEESECAKE



Light and Airy Cheesecake image

I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!

Provided by LatinaCook

Categories     Desserts     Cakes     Cheesecake Recipes

Time 6h10m

Yield 8

Number Of Ingredients 7

½ (12 ounce) package vanilla wafers, crushed
3 eggs, separated
½ cup white sugar
8 ounces sour cream
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
⅛ teaspoon cream of tartar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
  • Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
  • Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

Nutrition Facts : Calories 334.7 calories, Carbohydrate 29.6 g, Cholesterol 113 mg, Fat 21.7 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 11.5 g, Sodium 188.5 mg, Sugar 12.8 g

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