Time 1h25m Yield 16 servings. Number Of Ingredients 14 Steps:
Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Time 5h30m Yield 8 servings Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray. Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick. In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight. Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.
Yield Serves 8 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray. Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick. In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight. Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.
Time 11h15m Yield 12 Number Of Ingredients 20 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a loaf pan, or any pan with sides at least 4 inches high. Beat sugar and butter using an electric mixer in a large mixing bowl until creamy, scraping the bowl often with a rubber spatula. Continue to beat, adding eggs 1 at a time, until well combined. Combine flour, baking powder, baking soda, and salt in a separate bowl. Reduce mixer speed to low and continue beating the sugar mixture. Gradually add flour mixture alternatively with buttermilk until well combined, 2 to 3 minutes. Add lemon zest and lemon extract; mix well. Spread pound cake crust mixture into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let pound cake cool completely. Cut cake into pieces and press into the bottom of a 10-inch springform pan. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Beat cream cheese and sugar using an electric mixer in a large mixing bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon pudding, sour cream, and lemon zest; blend well. Pour filling into prepared crust and spread evenly. Fill an oven-safe container with water and place it in the preheated oven under the rack where you will place the cheesecake; this will prevent cracking. Bake cheesecake in the preheated oven until almost set, about 45 minutes. Meanwhile, beat egg whites, cream of tartar, and salt together in a bowl using an electric mixer until soft peaks form. Pour in sugar while beating constantly until glossy peaks form. Remove cheesecake from oven, leaving oven on. Spread meringue topping over the filling to edges, using a spatula to tap for desired peaks. Return cheesecake immediately to oven. Continue to bake cheesecake until meringue is golden brown, 14 to 15 minutes. Turn off the oven. Crack the oven door open, and let cheesecake set and slowly cool for 15 minutes. Remove from oven and let cheesecake cool completely, 20 to 30 minutes more. Refrigerate 8 hours to overnight.
Time 1h25m Yield 16 servings. Number Of Ingredients 20 Steps:
Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring., Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
Yield 6 servings Number Of Ingredients 11 Steps:
Bring a medium pot filled with a couple inches of water to a simmer. Set a heatproof bowl on top, making sure the bottom is not touching the water. Add the cream cheese and sugar to the bowl and stir to incorporate, then let melt. Meanwhile, add the water and gelatin to a small bowl and let bloom until the water is absorbed, 2-3 minutes. Once the cream cheese softens and turns off white in color, add the lemon juice, vanilla, and lemon zest. Whisk to incorporate and remove any lumps. Add the bloomed gelatin to the cream cheese mixture and whisk until fully melted and incorporated. Remove the bowl from the double boiler and freeze for 5-10 minutes, until cooled. Remove the cream cheese mixture from the freezer and gradually fold in the whipped topping until well incorporated. Scoop the filling into the mini graham cracker crusts. Freeze for 15 minutes, or until completely set. Garnish with lemon wedges and mint, then serve. Enjoy!
Time 3h50m Yield 8 servings Number Of Ingredients 7 Steps:
Heat oven to 350°F. Beat first 5 ingredients in large bowl with mixer until blended. Add eggs; mix just until blended. Pour into crust. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
Time 4h10m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Spray 9-inch pie plate with cooking spray. Sprinkle with 1/2 of the graham cracker crumbs; set aside. Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, scraping down sides occasionally. Pour into large bowl. Gently stir in whipped topping. Spread in prepared pie plate. Sprinkle remaining crumbs around outside edge, leaving center plain. Refrigerate 4 hours or until firm. Just before serving, gently spread pie filling onto center of cheesecake.
Yield 12 Number Of Ingredients 12 Steps:
DIRECTIONS 1. In food processor, process crumbs (to make crumbs,, 2 tablespoons of the sugar and butter until mixture resembles coarse crumbs. Press mixture firmly over bottom and 1/2 inch up sides of a 9 inch springform pan. Bake in a 350˚ oven until lightly browned (about 10 minutes). 2. In clean food processor, combine 3/4 cup plus 2 tablespoons of the sugar, both packages of cream cheese, 1 cup of the sour cream, eggs, egg whites, lemon peel, lemon juice and flour. Process until smooth. 3. Pour cream cheese filling into crust. Return to oven and bake until filling jiggles only slightly in center when pan is gently shaken. (35-45 minutes) Cool in pan or on rack for 30 minutes. After you take the cake out of the oven, stir together remaining 1 cup sour cream and remaining 1 tablespoon of sugar, cover and refrigerate. Spread cooled cheesecake with sour cream topping. Cover and refrigerate until cold (at least four hours). To serve, remove springform pan rim. Garnish with fresh raspberries or strawberries, if desired.
Time P1DT10m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Crush biscuits and add to melted butter. Press into a 9" spring form cake tin. Bake in oven for 10 minutes at 180 degrees celsius. Dissolve jelly in hot water. Add lemon juice to make up 1 cup of liquid and also add lemon rind. Whip evaporated milk until very thick. Beat separately the cream cheese, sugar and vanilla. Fold into beaten milk. Fold in warm jelly and lemon mixture. Pour into case and chill 24 hours. Decorate with cream and strawberries if desired.
