Lemon cheese cake recipe

Question

does anyone have a good recipe for lemon cheese cake

thanks

Answer 1

Ingredients

For the base:

10 digestive biscuits, crushed

50g/2oz butter, melted

25g/1oz demerara sugar

For the cheesecake:

150ml/5fl oz single cream

397g/1 x 14oz can condensed milk

175g/6oz low-fat soft cheese, softened

grated rind and juice of 3 large lemons

For the topping:

150ml/5fl oz whipping cream, whipped

fresh strawberries

Method

1. Mix together the biscuits, butter and demerara sugar for the biscuit crust. Turn into a 23cm/9in flan dish and press evenly over the base and sides. Leave to set.

2. For the cheesecake filling: mix together the cream, condensed milk, soft cheese and lemon rind, then add the lemon juice a little at a time, whisking until the mixture thickens. Pour the mixture into the flan case and leave to chill in the fridge for 3-4 hours overnight.

3. Decorate with swirls of cream and if in season, fresh strawberries.

Answer 2

Ultimate Lemon Cheesecake with Lemon Glaze

Crust:

2 1/4 cups graham cracker crumbs (about 30 crackers)

1/4 C. granulated sugar

6 T. melted butter

Fresh lemon filling:

1 to 2 lemons

3 8-ounce packages cream cheese, softened

3 eggs

1 1/3 C. plus 3 T. granulated sugar (divided)

2 t. vanilla (divided)

2 C. sour cream

To make crust: Preheat oven to 350°F. Combine graham cracker crumbs, sugar and melted butter or margarine thoroughly. Press onto sides and bottom of 9 inch springform pan. Bake 5 minutes. Cool.

To make filling: Grate peel from lemon to yield 1 teaspoon; squeeze lemon to yield 3 tablespoons juice. Set aside.

Cream cheese must be softened to avoid over beating. With mixer, beat softened cream cheese at high speed 1 to 2 minutes, until completely smooth. Add eggs, one at a time, scraping sides of bowl and beaters; beat until smooth after each addition. Continue to beat, gradually adding 1 1/3 cups sugar, then lemon juice and 1 teaspoon vanilla. Stir in grated peel.

Pour into cooled crust. Bake at 350°F. for 35 minutes -- no longer.

Blend sour cream with remaining 3 tablespoons sugar and 1 teaspoon vanilla; set in warm place. Remove cake from oven; gently spread sour cream over top of cake. Return to oven; bake 12 minutes. Cool on rack 30 minutes.

Then refrigerate until topping is cool, not completely chilled, before spreading with Fresh Lemon Glaze (recipe follows).

Chill several hours or overnight before removing from springform pan.

Answer 3

Joanne's Almost Fat-free Lemon Cheesecake Recipe courtesy Paula Deen  

Show:  Paula's Home Cooking  

Episode:  Lighter Side  











Crust:

Cooking spray

1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice

1/4 cup unsalted butter, melted

Filling:

3 (8-ounce) packages fat-free cream cheese

1 cup fat-free sour cream

2 cups sugar or sugar substitute (recommended: Splenda)

3 large eggs or 3/4 cup egg substitute

2 teaspoons lemon zest

2 tablespoons lemon juice

Lemon Curd:

1 1/2 teaspoons lemon zest

6 tablespoons lemon juice

1 large egg, plus 1 large egg yolk

1/2 cup sugar or sugar substitute (recommended: Splenda)

2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute

Make crust: Preheat oven to 325 degrees F.

Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.

Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.

Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.