Delicious Lemon Cheesecake Recipe | Easy Springform Pan Method
- Thread starter TinasKitchen
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Discussion Overview
This thread centers around a lemon cheesecake recipe that participants are trying to identify and share. The recipe is believed to be in the Celebrate cookbook and features a cheesecake base topped with lemon pie filling and garnished with lemon slices.
Discussion Character
- Anecdotal
- Exploratory
Main Points Raised
- One participant inquires about the lemon cheesecake recipe, describing its layers and springform pan usage.
- Another participant expresses surprise at not knowing the recipe and plans to look it up later.
- One participant shares their positive experience with the recipe, noting they loved it and are searching for it in their cookbook.
- A participant offers to help by looking for the recipe later in the evening.
- One participant mentions they found a similar recipe titled "Creamy Lemon Supreme" in the Celebrate cookbook.
- Another participant provides a detailed recipe for "Creamy Lemon Supreme," including ingredients and preparation steps.
- Several participants express excitement about the recipe, with one noting they plan to make it soon.
Areas of Agreement / Disagreement
Views differ regarding the exact recipe name and details, but there is a shared enthusiasm for the lemon cheesecake concept. No clear consensus emerges on the recipe's specifics.
Contextual Notes
Participants are sharing personal experiences and recollections related to the recipe, with some referencing their cookbooks and others expressing eagerness to try the dish.
Who May Find This Useful
Consultants interested in dessert recipes or those looking for lemon-themed dishes may find this discussion relevant.
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12 lemon creme-filled sandwich cookies finely chopped (1 1/2 cups)
3 tablespoons butter or margarine, melted
1 lemonFilling
2 lemons
1 package (2.9 oz) lemon cook and serve pudding and pie filling (not instant)
1/2 c. sugar
2 cu. water divided
2 egg yolks
1 tablespoon butter or margarine
2 packages (8 oz) each cream cheese softened
1/2 c. powdered sugar
1 container (8 oz) frozen whipped topping thawed, dividedLightly spray Springform Pan with nonstick cooking spray. For crust chop cookies with Food Chopper. Combine crumbs and melted butter in Small Batter Bowl, Pres crumb mixture into bottom of pan. Cut 6 thin slices from lemon, cut each in half. Place lemon halves against inside collar of pan with cut side touching crust. Refrigerate while preparing filling.Zest lemons to make 1 1/2 teaspoons of zest and juice to make 1/4 cup juice. Combine pudding mix, sugar, 1/4 c. water and egg yolks in Small Saucepan and stir until blended. Stir in remaining water and cook over medium heat stirring constantly until mixture comes to a full boil. remove from heat. Set aside 1/2 cup of the pudding, cool slightly. Whisk butter and lemon juice into remaining pudding in saucepan cool 15 minutes stirring twice.In Classic Batter Bowl, combine cream cheese and powdered sugar, mix well. Whisk in reserved 1/2 c. lemon pudding and 1 teaspoon lemon zest. Fold in 2 cups whipped topping spread over crust.Sir remaining lemon pudding mixture an spoon evenly over cream cheese filling, spreading gently, Refrigerate at least 6 hoursRun Quikut Paring knife around sides of desert, relase collar form pan, Garnish with remaining topping and lemon zest.
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Frequently Asked Questions
What ingredients do I need for the Delicious Lemon Cheesecake?
To make the Delicious Lemon Cheesecake, you will need cream cheese, granulated sugar, eggs, lemon juice, lemon zest, vanilla extract, and a graham cracker crust. Optional toppings include whipped cream and fresh berries.
How do I prepare the springform pan for the cheesecake?
To prepare the springform pan, first, grease the sides with butter or cooking spray. Then, press the graham cracker crust mixture into the bottom of the pan, ensuring it is evenly distributed. You can also line the bottom with parchment paper for easier removal.
What is the baking time and temperature for the cheesecake?
The cheesecake should be baked at 325°F (163°C) for about 50-60 minutes. The edges should be set, while the center may still have a slight jiggle. It will firm up as it cools.
How should I cool and store the cheesecake after baking?
After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This helps prevent cracking. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Store it covered in the refrigerator for up to a week.
Can I make this cheesecake ahead of time?
Yes, you can make the Delicious Lemon Cheesecake ahead of time. It actually tastes better after chilling in the refrigerator for a day, as the flavors have time to meld. Just make sure to cover it well to prevent it from absorbing any odors from the fridge.
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