Best 7 Creamy Lemon Cheesecake Recipes

CREAMY LEMON CHEESECAKE

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.

HONEY MAID CREAMY LEMON CHEESECAKE PIE RECIPE - (4/5)

Steps:

• Preheat oven to 375 degrees Beat cream cheese in a bowl with mixer on medium speed, until creamy. Add sugar; beat until well blended. Add sour cream, lemon juice and peel; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until well blended. Pour mixture into pie shell Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.

CREAMY LEMON PUDDING CHEESECAKE

Steps:

• Preheat oven to 325. Mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9"-inch springform pan. Bake for 10 minutes.
• Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended.
• Bake for 65 minutes to 75 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.

CREAMY LEMON CHEESECAKE PIE

Steps:

• Pre-heat oven to 325 degrees.
• Beat cream cheese in bowl with electric mixer on medium, until creamy.
• Add sugar and beat until well blended.
• Add sour cream, lemon juice and lemon peel; mix well.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Pour batter into pie shell.
• Bake at 325 degrees for 35- 40 minutes or until center is almost set.
• Cool completely on wire rack.
• Refrigerate 4 hours or overnight.

LIGHT & CREAMY LAYERED LEMON CHEESECAKE

Steps:

• To make bottom layer:.
• Mix flour, margarine, and chopped nuts together and spread evenly in 9" x 13" x 2.5" pan.
• Bake 15 minutes on 350 degrees.
• Cool.
• To make second layer:.
• Blend cream cheese, powdered sugar, and Cool Whip in mixer.
• Spread over crust.
• To make third layer:.
• Mix pudding according to package directions (using 3 Celsius milk for 2 packages) and pour immediately into pan.
• To make top layer:.
• Spread remaining 9 oz. Cool Whip on top of other layers.

CREAMY LEMON CHEESECAKE

Steps:

• 1. For the crust, in medium bowl, combine first 4 ingredients and press into the bottom and 1 inch up the side of a 9-inch springform pan. Set aside.
• 2. Place oven rack in middle position and preheat oven to 325 degrees F.
• 3. In large bowl, beat cream cheese with mixer, at medium speed, until fluffy.
• 4. Gradually beat in 3/4 cup sugar until smooth.
• 5. Add eggs, one at a time, beating well after each.
• 6. On low speed, beat in 1 cup whipping cream, lemon zest, lemon juice and salt until smooth.
• 7. Pour into crust and bake 55 to 60 minutes at 325 degrees F. (It will still be slightly jiggly in center.)
• 8. Cool in the pan on a wire rack for 20 minutes.
• 9. Run knife around inside of the pan to loosen, but don't remove the ring.
• 10. Cool 1 1/2 hrs. If you are using homemade lemon curd, begin preparing curd while cheesecake is cooling.
• 11. For the Lemon Curd Topping: In a medium saucepan, off heat, mix together sugar, zest, and egg yolks; stir in lemon juice, salt and melted butter.
• 12. Cook over medium-high heat until mixture thickens and small bubbles form around the edge of pan, about 5 minutes (do not boil).
• 13. Remove from heat; allow to cool slightly. Then press plastic wrap against the surface of curd and refrigerate until cool and ready to spread on top of cheesecake.
• 14. After cheesecake has cooled on the counter for 1 1/2 hours, stir lemon curd and spread evenly over top. (If using jarred curd, empty curd into small bowl and mix to smooth before spreading on cheesecake.)
• 15. Refrigerate at least 3 hrs or overnight before serving.
• 16. Garnish with thin slices of lemon or long strands of lemon zest, if desired.
• 17. Remove ring, slice, serve and enjoy! Cover and refrigerate leftovers.

CREAMY LEMON CHEESECAKE

Steps:

• In a mixer bowl, cream the cream cheese until light and creamy.
• Add the confectioner's sugar, lemon peel, and lemon juice, cream together. For about 3 minutes. Scraping the bowl, adding Cool Whip. Mix on high for 1-2 minutes more. Pour cheese filling into piecrust and refrigerate 2 hours to firm.
• In a small bowl, mix the cherry pie filling with the almond extract, mixing well.
• Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. Yields: 8 servings.
• Note: I usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner's sugar; depending on the brand of cherry pie filling I bought.