How To make Lemon Cheesecake
1 1/2 c Graham cracker crumbs
1/4 c Butter
melted
1/2 c Vanilla sugar (see note)
3 lg Egg :
separated
8 oz Cream cheese softened
3 ts Lemon juice :
fresh
1 Lemon rind finely grated
1/2 c Raisins or currants
1/2 c Heavy cream :
whipped *
* comparable amount of dairy sour cream may be substituted. Note: Vanilla sugar is made by placing a piece of vanilla bean in a canister of sugar. Let it remain buried in the sugar several days or until it perfumes and flavors the sugar. Also lovely to use over fresh fruit in season. Combine crumbs, butter and 2 tbsp sugar; press into bottom and sides of greased 8" springform pan, reserving about 1/4 cup of mixture for topping. Beat egg yolks well; gradually, beat in 1/4 cup vanilla sugar, cream cheese, 2 1/2 tbsp lemon juice and lemon rind. Beat egg whites until stiff but not dry; fold into cream mixture. Stir in raisins or currants. Pile mixture into crust. Bake in preheated 300 degree oven for 50 minutes or until filling begins to brown on top. Whip cream, add remaining lemon juice to sour it. Or use sour cream. Add remaining vanilla sugar to cream. Spoon mixture over top; scatter remaining crumbs over that. Bake 5 to 10 minutes longer. Chill well until serving time. Makes one 8" cake.
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Baked Lemon Cheesecake Recipe | Just Cook!
#bake #cheesecake #recipe
Baked Lemon Cheesecake
Hi everyone, it’s been a while ????
Here’s my second recipe from Mallorca, Spain. Introducing my version of the Baked Lemon Cheesecake, made extra special with Lemon curd topping.
I made this for a family pool party last Sunday and everyone loved it. My mum even took half the cheesecake to share with her friends ha!
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INGREDIENTS:
FOR THE BASE
* 300g Digestive Biscuit Crumbs
* 75g Butter, melted
FOR THE CHEESECAKE
* 450g Mascarpone Cheese
* 100g Caster Sugar
* 250ml Heavy Cream
* 3 Medium Eggs
* Lemon Zest of 1 Lemon
* Lemon Juice of 1 Lemon
* 2 tbsp All-purpose Flour
* A Pinch of Salt
FOR THE TOPPING
* 80ml Lemon Juice
* 1 Egg
* 2 Egg Yolks
* 100g Caster Sugar
* 56g Butter
* A Pinch of Salt
I recommend a round 8 inch (20cm) cake tin.
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Lemon Cheesecake | Sally's Baking Recipes
Savor every sweet-tart taste of the creamiest, dreamiest cheesecake flavored with fresh lemon, nestled between a buttery graham cracker crust and a layer of homemade lemon curd. Top with clouds of fluffy whipped cream and sunny lemon slices for a simple yet eye-catching presentation.
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EASY LEMON CHEESECAKE RECIPE - NO BAKE REQUIRED
LEMON CHEESECAKE ????
If you’re looking for a summery fruit fix that isn’t too sweet, I’m your gal ???? it’s a bit of a running joke between my friends and I that I’m obsessed with lemon ... it makes everything better ok ???? so obviously if I’m going to make a cheesecake it’s going to be made using my favourite fruit ????
Tag me if you make it and enjoy!
Ingredients
- 175g digestives
- 175g shortbread fingers
- 175g unsalted butter
- 550g soft cheese (I used 250g mascarpone & 200g soft cream cheese)
- 85g icing sugar
- 275ml double cream
- 5 x tbsp lemon juice (+zest for decoration)
- 1/4 x tsp yellow food colouring
Watch my videos for method ????
Tips
- you can use 550g of either mascarpone or soft cheese; it doesn’t need to be both
- refrigerate cheesecake for approx 6 hours before serving
- don’t worry too much if you don’t have a big stand mixer, as whisking/mixing by hand works just fine (that’s how I used to do it before the mixer waltzed into my life ????)
The BEST Lemon Cheesecake Recipe
Perfect for the lemon lover in your life, this lemon cheesecake recipe is the ultimate cheesecake recipe. It features a creamy texture infused with fresh lemon flavor. The lemony cheesecake filling sits on a buttery crust made from graham crackers and then topped with a layer of luscious lemon curd. Together, they create a perfect blend of creaminess, sweetness, and tartness!
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Citrus Lemon Cheesecake I Chelsea Sugar
This citrus lemon cheesecake is one of the easiest and most delicious cheesecakes you will ever make!
Find this recipe and many more using the link below.
Baked Lemon Cheesecake
WOW this cheesecake is good! This cake is super simple and a must for any cheesecake lover.
WARNING: This is not a great cheesecake if you're on a DIET but if you're in a diet free zone - check out the recipe.
It's a lemon baked cheesecake with a very light texture and delicious light taste. It's got full fat cream cheese, lemons and sugar - three delicious ingredients which come together to make a yummy dessert which everyone will love. It's also perfect for parties as this is made in a 9 inch tin so it'll serve 12-16 easily.
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▼▼INGREDIENTS▼▼
225g biscuits
80g melted butter
900g cream cheese
2egg & 2 yolks
zest 4 lemons
juice of 1 lemon
1 teaspoon lemon extract
175g sugar
Mix biscuit crumbs and some of the melted butter until all biscuits are covered but the mixture is not soggy
Press the crumbs into a 9 inch lined cake tin - then set aside
Mix cream cheese until smooth
Add remaining ingredients to the cream cheese and mix until smooth
Pour cream cheese mixture into the cake tin and smooth with a pallet knife
Bake in a pre-heated oven for 35 minutes (180c/160c fan/GM4/350f)
Turn off the oven, allow the cheesecake to cool for 1-2 hours in the oven with the door only slightly ajar.
Place in the fridge for at least 3 hours before serving
Eat within 3 days and store covered in the fridge
▼▼TIPS▼▼
Use fresh unwaxed lemons to zest (only get the yellow part not the white - the yellow has the citrus flavour, the white is bitter). I zest using a microplane and it's really effective and super inexpensive to purchase.
Use a good quality lemon extract (not flavour as they taste artificial)
Use full fat cream cheese or mascarpone.
Make sure the cream cheese is completely smooth before adding any other ingredients or you will get a lumpy cheesecake.
Tap the cheesecake on the counter a few times before baking to remove large air pockets
I used ginger nut biscuits and oat biscuits for the base - use a food processor to get tiny crumbs for the base (alt place the biscuits in a zip lock bag and bash with a rolling pin)
Double line the tin so you don't get brown edges.
I used a wilton baking trip around the tin so that the edges cook slower allowing for even baking - optional.
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