I'm looking for a lemon cheesecake recipe.?!
Answers: My mom made a lemon cheesecake last year but she lost the recipe and doesn't remember what's in it. It is basically a cheesecake with a lemon filling on top. Can anyone help me with making this dessert?
1 9-inch baked pie crust
1 (212 g) package lemon pie filling mix
1 (250 g) package cream cheese, softened
Not the one? See other Lemon Cream Cheese Pie Recipes
< 60 mins Pies & Tarts
Cook lemon filling using pkg directions.
Cool 5 minute.
Beat cream cheese till smooth.
Remove 1c. pie filling.
Gradually add pie filling to cream cheese.
Pour into pie shell, refridgerate 15 minute.
Spread reserved pie filling over top.
Refridgerate for 3 hours.
INGREDIENTS
CRUST:
1 1/4 cups graham cracker crumbs
3/4 cup finely chopped nuts
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
4 eggs
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
DIRECTIONS
In a bowl, combine crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel and vanilla; beat just until blended. Pour into crust.
Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.
Check Betty Crocker.com. They have lots of recipes there.
LUSCIOUS LEMON CHEESECAKE
Printed from COOKS.COM
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1 graham cracker, crushed
1 pkg. (4 serving size) sugar-free lemon flavor gelatin
2/3 c. boiling water
1 c. 1% low-fat cottage cheese
1 container (8 oz.) light pasteurized process cream cheese product
2 c. thawed Cool Whip lite whipped topping
1 c. lite cherry pie filling
Sprinkle 1/2 the crumbs onto sides of 8 or 9 inch springform pan or 9 inch pie plate which has been sprayed with no stick cooking spray.
Place gelatin in blender container. Add water; blend on low speed until dissolved. Add cheeses; blend at medium speed about 2 minutes or until smooth, scraping sides of blender. Pour into large bowl.
Stir in whipped topping until thoroughly blended. Pour into prepared pan; smooth top.
Sprinkle remaining crumbs around outside edge, leaving center plain. Chill 4 hours.
Just before serving, gently spread pie filling onto center of cheesecake and cut. Makes 8 servings.
http://www.aspoonfulofsugar.net/blog/200...
Lemon curd cheesecake
Lemon Cheesecake
10 to 12 servings
Prep: 25 minutes
Bake: 5 minutes
Ingredients
1-1/2 cups butter shortbread cookie crumbs (5-1/2 ounces)
2 tablespoons butter, melted
1/4 cup half-and-half or light cream
1 envelope unflavored gelatin
3 8-ounce packages cream cheese, softened
1 cup lemon curd (about one 10-ounce jar)
1 cup fresh pomegranate seeds or 2 cups fresh raspberries
2 teaspoons finely shredded lemon peel
Directions
1. Place oven rack at center position. Preheat oven to 350 degree F. To make the crust, combine the crumbs and melted butter. Press the cookie crumbs onto the bottom only of an 8-inch springform pan. Bake for 5 minutes. Cool on wire rack.
2. To make the filling, pour half-and-half into a small saucepan. Sprinkle gelatin over half-and-half. Let stand for 3 minutes to soften. Heat and stir gently over medium heat about 1 minute or just until gelatin dissolves. Remove from heat; cool.
3. Meanwhile, in a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth; add lemon curd and lemom peel. Add half-and-half mixture; beat about 1 minute more until combined. Pour filling over crumb crust in springform pan; smooth top with a spatula. Cover with plastic wrap; chill for at least 6 hours or up to 48 hours.
4. To serve, run a small knife around inside of springform pan to loosen; remove sides of pan. Top cheesecake with pomegranate seeds or raspberries. Makes 10 to 12 servings.
Make-Ahead Tip: Cheesecake can be made two days ahead; store covered in refrigerator. Seed pomegranates; cover and chill.
Lemon Cheesecake
Serves 16
This Lemon Cheesecake is a variation on our Classic version. Swap out graham cracker crumbs for lemon cookies and substitute lemon for vanilla.
INGREDIENTS:
1 recipe Classic Cheesecake (see recipe below)
1 1/4 cup(s) lemon-nut cookie crumbs
1 tablespoon(s) grated lemon zest
2 tablespoon(s) lemon juice
1/3 cup(s) bottled lemon curd
Julienne strips of lemon, optional
PROCEEDURE:
Make our Classic Cheesecake with the following changes:
Crust:
Substitute lemon-nut cookie crumbs for graham cracker crumbs and use 1 tablespoon melted butter.
Filling:
Substitute 1 tablespoon grated lemon zest and 2 tablespoon lemon juice for vanilla bean seeds and vanilla extract. Omit the topping. Bake refrigerate, and unmold the cheesecake. Before serving spread 1/3 cup bottled lemon curd over top of cake. Garnish with julienne strips of lemon, if desired.
Classic Cheesecake
Serves 16
A luscious cream cheese filling flecked with real vanilla bean in a graham cracker crust.
INGREDIENTS:
Crust:
1 1/4 cup(s) graham cracker crumbs
2 tablespoon(s) sugar
3 1/2 tablespoon(s) butter, melted
Filling:
3 package(s) (8-ounce) cream cheese, softened
1 cup(s) sugar
3/4 cup(s) sour cream
1 vanilla bean, scraped
1 1/2 teaspoon(s) vanilla extract
3 large eggs
Toppings:
1 1/2 cup(s) sour cream
1/4 cup(s) sugar
PROCEEDURE:
Crust:
In a bowl, mix 1 1/4 cups graham cracker crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter. Press onto bottom of greased 9-inch spring form pan. Bake 10 minutes at 350 degrees F; cool.
Filling:
Beat 3 8-ounce packages softened cream cheese, 1 cup sugar, 3/4 cup sour cream, scraped seeds from 1 vanilla bean, and 1 1/2 teaspoons vanilla extract 3 minutes; then beat in 3 large eggs until smooth. Pour into crust; bake 33 to 60 minutes. Transfer to rack; cool 5 minutes
Toppings:
Mix 1 1/2 cups sour cream, and 1/4 cup sugar; spread over cheese cake. Bake 6 minutes longer; remove from oven. Transfer to wire rack; place uncovered in refrigerator 2 hours. When cold cover with foil and refrigerate overnight.
hope these help. enjoy.