Lemon Cheesecake Recipes
We're happy to present you with two lemon cheesecake recipes...one a no-bake version, the other a classic. If you've never tried one of these...let me tell you, you've definitely been missing out on something scrumptious! Because of their light and lemony flavor, try these recipes for summertime entertaining.
Lemon Cheesecake Recipes:For the Crust
Increase oven temperature to 450°F.
Combine cream cheese, sugar, flour, lemon juice, lemon rind and vanilla. Mix at medium speed with an electric mixer until well blended. Add 3 eggs, one at a time, mixing well after each addition. Beat in the remaining egg white, reserving the yolk for the glaze. Pour over the crumb crust.
Bake at 450°F for 10 minutes, then reduce the heat to 250°F and continue to bake for 30 more minutes.
Cool completely before adding glaze.
For the glaze, combine the sugar and cornstarch in a small saucepan. Add water and lemon juice. Cook over a low flame until clear and thickened. Add a small amount of liquid to the yolk and add to the saucepan. Cook a few minutes more. Cool and spoon over cheesecake.
Chill in the fridge for at least 4 hours.
Lemon Cheesecake Recipes #2--No Bake Lemon Cheesecake:Crust
Dissolve lemon gelatin in boiling water. Let cool until thick, but not set.
,br> In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture. Pour filling into crust.
Chill in refrigerator for at least 3 hours before serving.
Important Cheesecake Tips:1) all your ingredients should be at room temperature!
2) combine everything on low or medium speed (do not overmix)!
3) running the tip of a sharp knife around the top edge right after baking, plus cooling to room temperature before refrigerating will keep the cake from cracking.
4) If you follow these tips I guarantee that they'll work!
It's a Piece of Cake!
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