Best 4 20 Minute Lemon Cheesecake Recipe By Tasty Recipes
Indulge in a delightful culinary journey with our collection of 20-minute lemon cheesecake recipes, a symphony of flavors that will tantalize your taste buds. Our curated selection features a variety of cheesecakes, each with a unique twist on the classic dessert. From the tangy zest of lemon to the creamy indulgence of cheesecake, these recipes are sure to satisfy your sweet cravings. Discover the perfect balance of flavors in our no-bake lemon cheesecake, where a graham cracker crust complements the smooth and tangy filling. If you prefer a baked cheesecake, our classic lemon cheesecake recipe delivers a rich and velvety texture that will melt in your mouth. For a refreshing twist, try our lemon blueberry cheesecake, where sweet blueberries burst with flavor against the backdrop of a creamy lemon filling. And for a unique presentation, our lemon cheesecake bites offer individual-sized treats that are perfect for parties or gatherings. With detailed instructions and helpful tips, our 20-minute lemon cheesecake recipes guarantee a delightful and stress-free baking experience.
Here are our top 4 tried and tested recipes!
LEMON CHEESECAKE
Tart Lemon Cheesecake sits atop an almond-graham cracker crust to add a delightful nuttiness to the traditional graham cracker crust. Finish the cheesecake with lemon curd for double the pucker!
Provided by Jamie Lothridge
Categories Cheesecake
Time 9h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
- Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed.
- Spoon the crumbs into the prepared pan and press into the bottom of the pan and up the sides to form a crust layer. Bake crust in preheated oven for 10 minutes. Remove pan to a cooling rack.
- Bring a kettle of water to boil for the water bath.
- In a medium bowl, use your fingertips to combine the sugar and lemon zest until the sugar is fragrant.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and lemon-sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla, lemon juice, and heavy cream and mix for an additional 30 seconds.
- Pour the cheesecake filling over the crust.
- Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan - do not tighten the foil as we'll want to allow the air to still circulate.
- Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- Just before serving, top the cheesecake with lemon curd, whipped cream and lemon slices.
LEMON CHEESECAKE
This is very good. You can't even tell it is made with low-fat ingredients.
Provided by Rebekah
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
- Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 379 calories, Carbohydrate 34.5 g, Cholesterol 62.2 mg, Fat 23.6 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 12.9 g, Sodium 297.8 mg, Sugar 23.7 g
LEMON DREAM CHEESECAKE
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.
LOVELY LEMON CHEESECAKE
Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.
Nutrition Facts : Calories 444 calories, Fat 32g fat (19g saturated fat), Cholesterol 169mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.
Tips:
- Use a springform pan with a removable bottom for easy release of the cheesecake.
- Make sure the cream cheese is at room temperature before mixing to ensure a smooth filling.
- Beat the cream cheese and sugar together until light and fluffy for a creamy texture.
- Add the eggs one at a time, beating well after each addition to prevent curdling.
- Stir in the lemon zest and juice for a bright, citrusy flavor.
- Pour the cheesecake filling into the prepared crust and bake in a preheated oven until the center is set.
- Let the cheesecake cool completely before refrigerating for at least 4 hours or overnight for the best flavor and texture.
- Serve the cheesecake with fresh berries, whipped cream, or a drizzle of honey for a delicious and refreshing dessert.
Conclusion:
This 20-minute lemon cheesecake recipe is a quick and easy dessert that is perfect for any occasion. With its creamy, tangy filling and buttery graham cracker crust, this cheesecake is sure to be a hit with family and friends. The bright, citrusy flavor of the lemon is complemented by the sweetness of the sugar and the richness of the cream cheese, creating a perfectly balanced dessert. Whether you are a seasoned baker or a beginner in the kitchen, this recipe is sure to impress.
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