Creamy Lemon Cheesecake Recipes

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LEMON DREAM CHEESECAKE

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14



Lemon Dream Cheesecake image

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.

Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.

2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 large eggs, lightly beaten

CREAMY LEMON CHEESECAKE

My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. -Anne Henry, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 20



Creamy Lemon Cheesecake image

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.

Nutrition Facts : Calories 260 calories, Fat 11g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 305mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.

1 cup graham cracker crumbs
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1-1/3 cups sugar
1/3 cup lemon juice
1 tablespoon grated lemon zest
3 large eggs, lightly beaten
TOPPINGS:
1 cup reduced-fat sour cream
4 teaspoons plus 1/2 cup sugar, divided
1 teaspoon vanilla extract
4-1/2 teaspoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 large egg yolk, beaten
1/3 cup lemon juice
1 tablespoon butter
2 teaspoons grated lemon zest

BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)

Make and share this Best Lemon Cheesecake Ever (Sour Cream Cheesecake) recipe from Food.com.

Provided by littleturtle

Categories     Cheesecake

Time 1h50m

Yield 15 serving(s)

Number Of Ingredients 17



Best Lemon Cheesecake Ever (Sour Cream Cheesecake) image

Steps:

  • Preheat oven to 350°F.
  • Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
  • Press into bottom of an 11 to 12-inch spring form pan.
  • Bake for 5 minutes.
  • Let cool; refrigerate until needed.
  • Using an electric mixer, beat cream cheese at high speed until completely smooth.
  • Add eggs one at a time, beating until smooth after each addition.
  • Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
  • Stir in lemon zest.
  • Pour into crust; bake at 350°F for 35 minutes.
  • Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
  • Remove cake from oven, and gently spread sour cream mixture on top.
  • Return to oven and bake for another 12 minutes.
  • Cool on rack for 30 minutes.
  • Refrigerate until topping is cool, but not completely chilled.
  • Combine all glaze ingredients and blend until smooth.
  • Bring to a boil, stirring constantly until thickened (3 minutes).
  • Chill until cool, but not set.
  • Spread on top of cheesecake.
  • Chill overnight.

Nutrition Facts : Calories 430.8, Fat 29.1, SaturatedFat 17.4, Cholesterol 117.9, Sodium 275.3, Carbohydrate 37.2, Fiber 0.6, Sugar 27, Protein 6.7

2 1/4 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
3 (8 ounce) packages cream cheese, softened 8 hours
3 eggs
3/4 cup sugar
3 tablespoons lemon juice, strained
2 tablespoons flour
2 teaspoons vanilla extract, divided
1 teaspoon lemon zest, finely grated
1 pint sour cream
3 tablespoons sugar
1/2 cup sugar
4 teaspoons cornstarch
1/2 cup water
2 tablespoons lemon juice

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