- Home
- Cake
- How To make Luscious Lemon Cheesecake
How To make Luscious Lemon Cheesecake
CRUST:
2 c Crushed graham crackers
-(cinnamon) 6 tb Unsalted butter; melted
FILLING:
24 oz Cream cheese; room temp.
1 1/3 c Sugar
3 Eggs; room temperature
1/4 c Fresh lemon juice
1 tb Grated lemon peel
2 ts Vanilla extract
TOPPING:
2 c Sour cream
3 tb Sugar
1 ts Vanilla extract
GLAZE:
3/4 c Water
1/3 c Fresh lemon juice
1 Egg yolk
1/2 c Sugar
1 1/2 tb Cornstarch
1/4 ts Salt
1 tb Butter
2 ts Grated lemon peel
GARNISH:
Thinly sliced lemon peel, - halved and twisted FOR CRUST: Preheat oven to 350 F. Butter 9-inch springform pan. Blend crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Bake 5 minutes. Cool. FOR FILLING: Preheat oven to 350 F. Using electric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs 1 at a time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Maintain oven temperature at 350 F. FOR TOPPING: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool 30 minutes. FOR GLAZE: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch, and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes. Spread glaze on cake. Cool completely. Refrigerate until well chilled. (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.
How To make Luscious Lemon Cheesecake's Videos
Follow The Yellow Brick Road - Luscious Lemon Cheesecake
Goodbye yellow brick road and goodbye to this cheesecake! Fresh. Tangy. Decadent. Our Sicilian lemon cheesecake offers a buttery biscuit base and creamy filling. This road leads straight to the Mediterranean!
Lemon Cheesecake Tarts - Lemon Cheesecake - Lemon Cheesecake Recipe
When life gives you lemons, make lemon curd, or even better - lemon cheesecake tarts with lemon curd! This luscious, silky and tangy dessert is so easy to prepare, enjoy.
Ingredients:
1 Package (8 ounces) cream cheese, softened
1 Teaspoon vanilla extract
1 Jar (10 ounces) lemon curd, divided
1 Container (8 ounces) frozen whipped topping
1 Cup fresh blueberries
Confectioners sugar (optional)
Serves 5 and more
Process:
Preheat oven to 450 F
Prepare the tart shells according to instructions on the package and bake until golden brown, 10-12 minutes.
Remove from pans to wire racks to cool completely. In the meantime, start working on the filling.
In a large bowl beat cream cheese and vanilla until blended, beat in a quarter of a cup of lemon curd. Fold in a third of the whipped topping, then fold in remaining topping.
Spoon 2 tbsp cream-cheese mixture into each tart shell and top each with 1 teaspoon lemon curd. Add the blueberries and refrigerate until serving.
If desired, dust with powdered sugar.
#Lemon tart #lemon cheesecake #cheesecake recipe #recipe #cheesecake #lemon cheesecake tarts #lemon curd #lemoncurd #breadedam #breaded am #lemon curd recipe #lemon spread #lemon desserts #tart recipe
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!
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
The Best No-Bake Lemon Cheesecake Recipe | Extra Rich & Creamy!
CLICK BELOW FOR RECIPE! ????????????
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:
SUPPLIES/TOOLS:
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*Fat Daddios 9-inch Springform Pan:
*CuisinArt Food Processor:
*Glass Mixing Bowls:
*Stainless Steel Pot:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
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
#easyrecipe #lemon #cheesecake #dessert #nobake #tatyanaseverydayfood
Luscious lemon cheesecake, protein packed dessert
Bottom Layer:
2 cups oats
1 Tbsp Apple Pie
3 scoops vanilla protein
1/2 cup melted coconut oil
Mix well, spread on baking pan, bake at 325oF for 15min
Middle Layer:
1 cup plain yogurt
**optional** 1-2 Tbsp luscious lemon curd dry powder mix
Top Layer:
One package of epicure luscious lemon curd mix prepared as per package .
Layer in bowls - and enjoy!!!!
Grab your ingredients here:
 luscious lemon :
Apple pie:
Vanilla protein:
Carriebarfoot.Com
Join Carrie’s vip community on Facebook
Cheesecake Lovers: A Lemon Cheesecake With Gingersnap Crust!
Experience the zesty allure of Lemon Cheesecake—a tangy, creamy delight that will leave you craving more. Get ready for a mouthwatering journey of citrusy brightness and luscious decadence. Indulge your dessert desires like never before.
=== ???????????? RECIPE ===
Crust:
36 gingersnap cookies, ground to crumbs
3 tablespoons granulated sugar
6 tablespoons melted butter
Filling:
2 pounds (900g) cream cheese
8 ounces (240g) sour cream
3 large eggs
8 ounces (220g) granulated sugar
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon lemon extract
To make the crust:
Preheat the oven to 350°F (180°C)
Using a food processor, grind the gingersnaps down to crumbs. (If you don’t have a food processor, place the gingersnaps in a zip-top bag and crush them with a rolling pin or heavy pan until reduced to crumbs.)
Place crumbs in a bowl and add the sugar and melted butter. Mix to combine.
Spray the springform pan with cooking spray. Transfer the crumbs to the bottom of the springform pan. Smooth to an even layer on the bottom of the pan. Bake for 8 minutes. Cool on a wire rack.
To make the filling:
In a large bowl, add the cream cheese and sugar. Mix on medium speed until smooth and fluffy.
Then add the sour cream, lemon juice, lemon zest, and lemon extract. Mix well to combine.
While the mixer is still on, add the eggs one at a time, mixing in between each one until well combined.
Pour the batter into the springform pan, and smooth out the top if needed.
Place the springform pan in a large roasting pan that has a rack.
Add 1 inch (2.5cm) of hot water to the roasting pan.
Bake for 60 to 70 minutes or until the center is just set.
Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for another hour. Remove from the oven and water bath and cool on a wire rack. Once completely cooled, cover tightly and refrigerate for 4 hours or overnight.
=== ???? NEWSLETTER ===
Get ONE email a week with these recipes delivered to your inbox. No spam!
Newsletter Signup -
=== ???????? SUPPORT THE CHANNEL ===
Subscribe to the Channel -
Website for more recipes -
Follow us on Facebook -
Follow us on Twitter -
=== ???? Chef Pete's Favorite Kitchen Essentials ===
Listed are kitchen investments (*) and budget alternatives.
*KitchenAid Artisan Stand Mixer 5-Quart -
GE Tilt Head Stand Mixer -
Hamilton Beach Electric Hand Mixer -
*Cuisinart 14 Cup Food Processor -
Hamilton Beach 12-Cup Food Processor -
*Mercer Culinary Renaissance Knife Set -
Mercer Culinary Millennia Knife Set -
Lodge Seasoned Cast Iron 10 Inch Skillet -
Basics Cast Iron Covered Dutch Oven 6-Quart -
OXO Good Grips Mandoline Slicer -
Black & Decker Blender -
Chefman Immersion Stick Blender -
Nicewell Digital Food Scale Digital -
ThermoPro Oven Digital Thermometer -
ThermoPro Instant Read Digital Thermometer -
=== ????AFFILIATE LINKS ===
LCTV is user-supported - When you buy through links we may earn an affiliate commission. If you have a different purchase in mind, you can also use these storewide links below to support us.
???? Amazon:
=== ???? About Let's Celebrate TV ===
On this channel, we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails, and entertaining tips too. We try to keep it as simple as possible, especially for those who say you can't cook or entertain - because we know you really can!
=== ???? CHAPTERS ===
00:00 About Today's Episode
00:19 Lemon Cheesecake Introduction
01:02 Making the Ginger Snap Crust
02:15 The Spring Form Pan
03:04 Baking the Crust
03:28 Making the Filling
06:03 Add the Filling to the Crust
06:39 Setting up the Water Bath
07:58 Baking Instructions
08:42 Tasting and Recipe Recap
10:51 Social Media and Video Recommendations
#letscelebratetv #peterlee
COPYRIGHT © 2023 Let's Celebrate TV / LGManor Productions - ALL RIGHTS RESERVED.