Best 2 Lemon Cheesecake Supreme Recipes
Lemon cheesecake supreme is a decadent and delightful dessert that has captured the hearts of many with its creamy, tangy, and indulgent flavor. This classic dessert combines the bright and refreshing taste of lemon with a rich and velvety cheesecake filling, creating a perfect balance of sweetness and acidity. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating a lemon cheesecake supreme that will be the star of any occasion. Get ready to embark on a culinary journey as we uncover the secrets to achieving the ultimate lemon cheesecake experience.
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LEMON SUPREME CHEESECAKE
Smooth and sunny, this yummy cheesecake is simple to make and serves a crowd of 16.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. In medium bowl, mix crust ingredients. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 inch up side. (For best results, do not use dark pan.)
- In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. On low speed, beat in 1 cup whipping cream, the lemon peel, lemon juice and salt until smooth. Pour into crust-lined pan.
- Bake 55 to 60 minutes or until set but still slightly jiggly in center. Cool in pan on wire rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes.
- In small bowl, stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1/2 inch of edge. Refrigerate at least 3 hours or overnight.
- Just before serving, remove side of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. Store in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 28 g, TransFat 1 g
LEMON CHEESECAKE SUPREME
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350. 2. Mix crumbs, butter, and 2 tablespoons of sugar. 3. press mix firmly and evenly into bottom of ungreased 9in spring form. 4. Bake 10 min, cool. 5. Heat oven 475. 6. Beat cream cheese, 7. 1 3/4 cups sugar, the flour, lemon peel, salt and 2 eggs in large mixer bowl until smooth. 8. Continue beating, adding remaining eggs and egg yolks one at a time, until blended. 9. Blend in whip cream on low. 10. Pour in pan, bake 15 min. Reduce heat to 200. Bake 1 hr. Turn oven off. Leave cake in oven 15 min. Remove 4rm oven and cool completely.
Tips:
- Use high-quality cream cheese: For the best results, use full-fat cream cheese that has been softened to room temperature.
- Don't overbeat the cream cheese: Overbeating the cream cheese can make it grainy. Be sure to beat it just until smooth.
- Use fresh lemon juice: Fresh lemon juice will give your cheesecake a brighter, more vibrant flavor than bottled lemon juice.
- Don't overbake the cheesecake: Overbaking the cheesecake can make it dry and crumbly. Be sure to bake it just until the center is set.
- Chill the cheesecake thoroughly: Chilling the cheesecake thoroughly before serving will help it set properly and develop its full flavor.
Conclusion:
Lemon cheesecake is a classic dessert that is perfect for any occasion. With its creamy, tangy filling and graham cracker crust, it's sure to be a hit with everyone. By following these tips, you can make a delicious lemon cheesecake that will impress your friends and family.
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