Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, lemon cheesecake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
This Lemon Cheesecake is smooth, thick and creamy! It's got a light lemon flavor in the cheesecake and big lemon punch from the lemon curd on top! A great combination of sweet and tart!
Lemon Cheesecake is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Lemon Cheesecake is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook lemon cheesecake using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Lemon Cheesecake:
- Prepare Crust
- Make ready 2 1/4 cup Graham crackers crumbs
- Get 1/4 cup sugar
- Get 6 tbsp melted butter
- Take Filling
- Take 3 packages cream cheese
- Take 3 eggs
- Get 1 1/4 cup sugar
- Prepare 3 tbsp lemon juice
- Prepare 1 tsp vanilla extract
- Make ready 1 tsp grinded lemon rind
- Get Sour cream topping
- Make ready 1 pints sour cream
- Make ready 3 tbsp sugar
- Prepare 1 tbsp vanilla extract
- Prepare Glaze
- Take 1/2 cup sugar
- Take 1 tbsp cornstarch
- Make ready 1/2 cup water
- Make ready 2 tbsp lemon juice
This creamy Lemon Cheesecake is easy to make and comes with step-by-step instructions, photos + video. This lemon cheesecake recipe makes the lightest creamiest no bake lemon cheesecake EVER! The Best EVER No Bake Lemon Cheesecake Recipe! (Video Included). These Lemon Cheesecakes have three layers.
Steps to make Lemon Cheesecake:
- Combine crackers crumbs, sugar and butter. Bake at 350°F for 5 minutes. Cool before adding filling.
- Beat cream cheese with electric mixer at high speed until completely smooth.
- Add eggs and gradually add the sugar, lemon juice and vanilla. Stir in lemon rind.
- Pour into cooled crust and bake at 350°F for 35 minutes.
- Blend sour cream, sugar and vanilla extract.
- Remove cake from oven. Spread the sour cream mix over the top of cake. Return to oven and bake about 12 minutes.
- Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.
- Make glaze by combining sugar and cornstarch, bleeding in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set.
- Spread top of cheesecake with lemon glaze. Chill several hours or overnight.
Each individual cheesecake starts with a Graham Cracker Crust. Next, is a creamy smooth and dense cheesecake filling. This lemon cheesecake is smooth and creamy with a crunchy graham cracker crust and delicious lemon flavor. Then it's topped with raspberry sauce for the perfect flavor combo. This is, first and foremost, a lemon cheesecake—its bold flavor originating with grated lemon zest Underneath it all, a combination of cream cheese and ricotta make the cheesecake itself tangy, light.
So that is going to wrap this up for this special food lemon cheesecake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
