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11-20-2011, 11:19 PM
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#1
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,654
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Lemon Cheesecake
This is my favorite "Plain" Cheesecake, you can use any citrus juice you like. The crust: Graham Cracker is classic, but you can use Oreos, Ginger Snaps, anything you like, better to use a crispy cracker or you can pour it into greased muffin pans or ramikins without a crust to cut down on carbs.
Lemon Cheesecake
5-8 ounce packages cream cheese, room temperature
2 cups sugar
7 large eggs, beaten
3 cups sour cream
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
Preheat oven 350°F. Stir 2 cups cookie crumbs and 6 tablespoons butter in bowl until covered. Press mixture into bottom of 9" Springform pan with 3" sides. Bake crust 12 minutes. Cool completely. Lower oven temp to 325°F.
Using 3 large sheets of foil put cake pan in center, Fold foil around pan to seal.
With mixer, beat cream cheese until smooth and fluffy. Slowly mix in sugar. Stir beaten eggs into cream cheese mixture until smooth. Stir in sour cream, lemon zest and juice. Pour mixture over cooled cookie crust.
Place large roasting pan on middle shelf of oven. Place your foil-wrapped cake pan in roasting pan. Pour boiling water into roasting pan to come halfway up sides of cake pan. Bake cake about 1 hour 25 minutes, until a toothpick in the center comes out clean. Remove cake pan from water, remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
Slide table knife around side of pan to loosen cake, carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake with bottom on platter. Garnish with lemon leaves or twists.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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11-21-2011, 06:30 PM
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#2
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Oh yum, PF. C&P!
__________________
She who dies with the most toys, wins.
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11-21-2011, 10:08 PM
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#3
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,654
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Thanks! This is the recipe I play with to make all my different flavors of cheesecakes.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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12-05-2011, 09:40 AM
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#4
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Assistant Cook
Join Date: Dec 2011
Posts: 43
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Sounds great!! Picture please!!!
By the way, how high is the boiling water in roast pan? Relative to the level of cake mixture in cake pan, is water higher or lower?
And the use of foil wrapping the cake pan, I guess the purpose is to prevent water from exposing the cake, correct? Any other reason?
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12-05-2011, 09:48 AM
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#5
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,438
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I'm a sucker for lemon desserts. I think I'll try this next time I make a cheesecake.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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12-05-2011, 10:18 AM
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#6
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,654
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Quote:
Originally Posted by Savory
Sounds great!! Picture please!!!
By the way, how high is the boiling water in roast pan? Relative to the level of cake mixture in cake pan, is water higher or lower?
And the use of foil wrapping the cake pan, I guess the purpose is to prevent water from exposing the cake, correct? Any other reason?
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I have no pictures at this time...they get eaten very fast, they are lined up to steal it as soon as I remove the sides.
Water Level, about halfway up the sides. I keep a pan of water simmering to add if it looks like the water level may drop too much.
The foil is to seal the water out, nothing worse than a water-logged crust!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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12-05-2011, 10:20 AM
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#7
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,654
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Quote:
Originally Posted by Andy M.
I'm a sucker for lemon desserts. I think I'll try this next time I make a cheesecake.
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I've added a jar of lemon curd (~6 ounces) or just more lemon juice to make it super lemon! Or just spread the lemon curd on top of the cooled cake.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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12-05-2011, 10:39 AM
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#8
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,438
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OOOOOOH. Count me in.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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10-30-2012, 10:09 PM
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#9
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Assistant Cook
Join Date: Oct 2012
Location: Australia
Posts: 40
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Lemon cheesecake always is my favorite dessert. I think i will try this next time and i guessing would taste good. Thank you for sharing recipe here :)
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10-30-2012, 10:40 PM
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#10
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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Yum. Now put a nice little layer of lemon curd on top. Yes...that would be great!
__________________
 No matter where I serve my guests, it seems they like my kitchen best!
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10-30-2012, 10:44 PM
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#11
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,654
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I'm getting sidetracked from my pumpkin dish by all this chatter about lemon, and cheesecake and lasagna and...
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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10-30-2012, 10:49 PM
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#12
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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Do you need me to come over and eat the pumpkin dish for you?
__________________
No matter where I serve my guests, it seems they like my kitchen best!
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10-30-2012, 10:54 PM
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#13
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Assistant Cook
Join Date: Oct 2012
Location: Australia
Posts: 40
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Quote:
Originally Posted by chopper
Yum. Now put a nice little layer of lemon curd on top. Yes...that would be great!
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Yeah, you are right Chopper. I think the taste it would be amazing. i am so excited now, can't wait to try new lemon curd recipe. 
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10-30-2012, 11:01 PM
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#14
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,654
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Quote:
Originally Posted by chopper
Do you need me to come over and eat the pumpkin dish for you?
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It's doing double duty, the Golden Chef Challenge and a competition at work. I hope it turns out!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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10-30-2012, 11:07 PM
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#15
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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Quote:
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Originally Posted by cuppers
Yeah, you are right Chopper. I think the taste it would be amazing. i am so excited now, can't wait to try new lemon curd recipe. |
You go girl!!!
__________________
No matter where I serve my guests, it seems they like my kitchen best!
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10-30-2012, 11:07 PM
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#16
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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Quote:
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Originally Posted by PrincessFiona60
It's doing double duty, the Golden Chef Challenge and a competition at work. I hope it turns out! |
Wow, what pressure!!!
__________________
No matter where I serve my guests, it seems they like my kitchen best!
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10-31-2012, 03:33 AM
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#17
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Thanks for the recipe, this sounds good 
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
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Lemon Cheesecake
PrincessFiona60
This is my favorite "Plain" Cheesecake, you can use any citrus juice you like. The crust: Graham Cracker is classic, but you can use Oreos, Ginger Snaps, anything you like, better to use a crispy cracker or you can pour it into greased muffin pans or ramikins without a crust to cut down on carbs.
Lemon Cheesecake
5-8 ounce packages cream cheese, room temperature
2 cups sugar
7 large eggs, beaten
3 cups sour cream
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
Preheat oven 350°F. Stir 2 cups cookie crumbs and 6 tablespoons butter in bowl until covered. Press mixture into bottom of 9" Springform pan with 3" sides. Bake crust 12 minutes. Cool completely. Lower oven temp to 325°F.
Using 3 large sheets of foil put cake pan in center, Fold foil around pan to seal.
With mixer, beat cream cheese until smooth and fluffy. Slowly mix in sugar. Stir beaten eggs into cream cheese mixture until smooth. Stir in sour cream, lemon zest and juice. Pour mixture over cooled cookie crust.
Place large roasting pan on middle shelf of oven. Place your foil-wrapped cake pan in roasting pan. Pour boiling water into roasting pan to come halfway up sides of cake pan. Bake cake about 1 hour 25 minutes, until a toothpick in the center comes out clean. Remove cake pan from water, remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
Slide table knife around side of pan to loosen cake, carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake with bottom on platter. Garnish with lemon leaves or twists.
3 stars
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