Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lemon cheesecake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Lemon Cheesecake is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Lemon Cheesecake is something which I have loved my entire life.
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!
To get started with this recipe, we have to first prepare a few components. You can cook lemon cheesecake using 20 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Cheesecake:
- Make ready Crust
- Make ready 2 1/4 cup Graham crackers crumbs
- Prepare 1/4 cup sugar
- Prepare 6 tbsp melted butter
- Prepare Filling
- Prepare 3 packages cream cheese
- Take 3 eggs
- Make ready 1 1/4 cup sugar
- Prepare 3 tbsp lemon juice
- Make ready 1 tsp vanilla extract
- Prepare 1 tsp grinded lemon rind
- Make ready Sour cream topping
- Prepare 1 pints sour cream
- Prepare 3 tbsp sugar
- Prepare 1 tbsp vanilla extract
- Get Glaze
- Take 1/2 cup sugar
- Take 1 tbsp cornstarch
- Get 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 it up with this exceptional food lemon cheesecake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
