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.
How To make Lemon Cheesecake's Videos
Lemon Cheesecake
Created with the help of gifted French pastry chef Jennifer Pogmore, this cheesecake is exceptional. It strikes the perfect balance of tang, sweetness and luxurious richness without being overly heavy, all with the most incredible lemon flavour.
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 321)!
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Easy 5-ingredient Lemon cheesecake bars tutorial
Clodagh's Delicious No-Bake Lemon Cheesecake Puts The Zing In Spring | This Morning
Clodagh’s no-bake lemon cheesecake is the perfect mid-week dessert to feed the family. Packed full of flavour, a tangy lemony topping on a crunchy hazelnut base - it’s a certified crowd pleaser.
Broadcast on 04/05/22
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How to make the best LEMON CHEESECAKE
A moan-worthy dessert for all occasions!
Our New York-styled Lemon Cheesecake has a sweet, crunchy graham cracker crust, a melt in your mouth lemony filling and a really nice zing from the tangy lemon curd topping.
Incredibly delicious and perfect for lemon lovers.
RECIPE:
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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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The Best No-Bake Lemon Cheesecake Recipe | Extra Rich & Creamy!
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Calling all lemon lovers! This is the ultimate, the best no-bake lemon cheesecake recipe! You’ll love this lemony, zesty, creamy cheesecake. It’s made with a classic graham cracker crust; a rich and thick lemon filling; topped with homemade lemon curd and whipped cream. Every rich and creamy spoonful has tons of incredible lemon flavor. It’s perfect for summer when you don’t want to turn on the oven, or any time of the year you’re craving for some incredible cheesecake!
Get the full recipe here:
LEMON CURD Recipe:
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Contents of this video:
00:00 Introduction
01:07 Making the Crust
02:08 Cheesecake Batter
04:57 Setting Instructions
05:36 Easy Whipped Cream
06:23 Transferring from Pan
06:48 Garnishing the Cake
07:35 Taste Test
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