Best 5 Kevins Famous Hint Of Lemon Cheesecake Recipes

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Welcome to the delectable world of flavors, where culinary creations transform ordinary moments into extraordinary experiences. Today, we embark on a journey to discover the secrets behind the legendary "Kevins Famous Hint of Lemon Cheesecake." A culinary treasure known for its tantalizing citrus zest and creamy texture, this cheesecake has captured the hearts of dessert enthusiasts worldwide. As we delve into the realm of culinary artistry, we will uncover the unique ingredients, precise measurements, and expert techniques that combine to create this masterpiece. Get ready to indulge your senses, grab your apron, and join us in the kitchen for an unforgettable baking adventure.

Here are our top 5 tried and tested recipes!

SIMPLY PERFECT LEMON CHEESECAKE



Simply Perfect Lemon Cheesecake image

An easy and perfectly smooth and creamy lemon cheesecake, with a graham cracker base.

Provided by Jennifer

Categories     Dessert

Time 1h45m

Number Of Ingredients 12

2 cups graham cracker crumbs
3 Tbsp light brown sugar
6 Tbsp butter (melted, salted or unsalted)
Pinch salt (if using unsalted butter or omit for salted butter)
16 oz full-fat cream cheese (at room temperature, 2 standard sized blocks (not Whipped)
1 cup full-fat sour cream (or full-fat Greek yogurt)
1/2 cup granulated white sugar
2 large eggs
1 - 1 1/2 Tbsp lemon zest
2 - 3 Tbsp lemon juice (see Note 2)
Pinch salt
Sliced citrus, fresh blueberries, mint leaves, icing sugar (Optional, for serving)

Steps:

  • Preheat the oven to 325F (not fan-assisted/not convection)
  • Make the Crust: Add graham cracker crumbs to a medium bowl and stir in the brown sugar. Pour the melted butter overtop, then stir until all the crumbs are moistened and have a wet sand texture. Add a pinch of salt if you used unsalted butter.
  • *If using an 8-inch springform pan, remove 1/2 cup of the crumb mixture, as you won't need it all for the base. You can reserve to sprinkle on top of the finished cake, if you like (sprinkle around the outside edge in a ring).
  • Press the moist crumb mixture into the bottom of your springform pan. Use the bottom of a dry measuring cup to make sure the crust is really pressed down, to make it easiest to cut later on.
  • Bake the crust until it is lightly golden brown, about 10 minutes. Remove from oven and set aside to cool. Leave oven on and set at 325F.
  • Make the Filling: Combine the room temperature cream cheese, sour cream and granulated sugar in the bowl of a food processor. Process until the mixture is extremely smooth and well blended, a minute or two. Remove the lid of the food processor and scrape down the sides and bottom of the food processor and try to reach under the blades if you can, to fine and incorporate any stubborn chunks of cream cheese. Process again briefly after scraping. (Getting a perfectly smooth batter at this point is important to prevent cracks in your finished cake, so take the time here to make sure it's well blended and smooth).
  • Add the eggs, lemon juice and zest and a pinch of salt and keep processing until it's super smooth and creamy, another 30 seconds or so.
  • Pour the filling into the baked crust *You may have some leftover filling if you are using a regular cake pan.
  • Bake in preheated 325F oven until mostly set, with a little jiggle in the centre 3-4 inches, with the outsides looking set and puffy, about 20 to 30 minutes. The filling should not brown at all. Don't over-cook, as this can cause your cheesecake to crack.
  • Turn the oven off and open the door a crack (inserting a wooden spoon in the crack will help it say open). Let the cheesecake sit in the oven for about 10 minutes before transferring it to a wire rack on the counter to cool completely.
  • Once cooled completely, over the top of the springform pan with plastic wrap, then a layer of aluminum foil. Place the cheesecake in the refrigerator to chill for at least 1 hour or up to 24 hours.
  • To serve, remove from springform pan. Topping option: citrus slices, a scattering of blueberries or blackberries, a mint leaf and a dusting of icing sugar, if you like.

Nutrition Facts : Calories 245 kcal, Carbohydrate 26 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 437 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

KELLY'S HINT OF LEMON NEW YORK CHEESECAKE



Kelly's Hint of Lemon New York Cheesecake image

You can change this up and substitute orange for the lemon. This is a very rich, very creamy cheesecake-for the real cheesecake lover :) Preparation time does not include time to cool.

Provided by KitchenKelly

Categories     Cheesecake

Time 1h5m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 10

1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup melted butter, plus
2 tablespoons melted butter
1 1/2 cups sour cream
2 eggs
2 teaspoons vanilla
2 (8 ounce) packages cream cheese, slightly softened and cut into pieces
1 1/2 tablespoons lemon peel
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°F.
  • mix together graham cracker crumbs, 1/4 cup melted butter and sugar with a fork until crumbs moistened.
  • Pour crumbs into the bottom of a 9 inch springform pan and press down firmly.
  • set aside pan and crust.
  • In a blender, blend sour cream, 1/2 cup sugar, eggs and vanilla on medium-high speed for about one minute or until smooth.
  • Leaving the blender running, add pieces of cream cheese through top of blender one at a time; blend to smooth.
  • Blend in lemon zest and juice.
  • Turn of blender and gently stir mixture to get out air bubbles.
  • Pour into prepared pan.
  • Bake for 45 minutes.
  • When finished allow to cool in oven.
  • Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 253.2, Fat 19.9, SaturatedFat 12.1, Cholesterol 78.5, Sodium 166.6, Carbohydrate 15.4, Fiber 0.2, Sugar 11.3, Protein 4

LEMON DREAM CHEESECAKE



Lemon Dream Cheesecake image

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

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

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.

LOVELY LEMON CHEESECAKE



Lovely Lemon Cheesecake image

Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 14 servings.

Number Of Ingredients 12

3/4 cup graham cracker crumbs
2 tablespoons sugar
3 teaspoons ground cinnamon
2 tablespoons butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-2/3 cups sugar
1/8 teaspoon salt
1/4 cup lemon juice
1-1/2 teaspoons vanilla extract
5 large eggs, room temperature, lightly beaten
Thin lemon slices, optional

Steps:

  • Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.

Nutrition Facts : Calories 444 calories, Fat 32g fat (19g saturated fat), Cholesterol 169mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.

LEMON CHEESECAKE



Lemon cheesecake image

Need a simple, zingy dessert you can make with minimal fuss? Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients

Provided by Member recipe by Caroline93

Categories     Dessert

Time 25m

Number Of Ingredients 7

110g digestive biscuits
50g butter
25g light brown soft sugar
350g mascarpone
75g caster sugar
1 lemon, zested
2-3 lemons, juiced (about 90ml)

Steps:

  • Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
  • Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
  • Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

Nutrition Facts : Calories 470 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • Use high-quality cream cheese for the best flavor and texture.
  • Make sure the cream cheese is at room temperature before mixing it with the other ingredients.
  • Use fresh lemon juice and zest for the best flavor.
  • Do not overbeat the cheesecake batter, as this can make it dense and crumbly.
  • Bake the cheesecake in a water bath to prevent it from cracking.
  • Let the cheesecake cool completely before serving, as this will help it to set properly.

Conclusion:

Kevin's Famous Hint of Lemon Cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its creamy texture, tangy lemon flavor, and flaky graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. Whether you are a fan of lemon desserts or just looking for a new cheesecake recipe to try, this one is definitely worth making.

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