Indulge in a delightful culinary journey with our Creamy Lemon Pudding Cheesecake, a symphony of flavors and textures that will tantalize your taste buds. This delectable dessert combines the richness of cheesecake with the tangy zest of lemon and the smooth creaminess of pudding, resulting in an unforgettable treat. Our collection of recipes offers variations to suit every palate, from a classic New York-style cheesecake to a refreshing lemon mousse cheesecake. Whether you prefer a traditional graham cracker crust or a delicate almond crust, we have the perfect recipe for you. Experience the delightful burst of lemon flavor in our Lemon Burst Cheesecake, or savor the decadent combination of chocolate and lemon in our Chocolate Lemon Cheesecake. For those who love a hint of tang, our Lemon Blueberry Cheesecake is the perfect choice, while our Lemon Raspberry Cheesecake offers a burst of sweetness and tartness. With step-by-step instructions and helpful tips, our recipes ensure that every bite of your Creamy Lemon Pudding Cheesecake is a moment of pure bliss.
Here are our top 4 tried and tested recipes!
LEMON PUDDING CHEESECAKE
Got a big event coming up? This cheesecake, made with lemon flavor pudding mix and white chocolate, is a guaranteed crowd-pleaser.
Provided by My Food and Family
Categories Home
Time 6h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Mix wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, remaining sugar, flour and milk with mixer until blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
- Bake 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, prepare chocolate curls from white chocolate. (See tip.)
- Top cheesecake with COOL WHIP and chocolate curls just before serving.
Nutrition Facts : Calories 400, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 140 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
CREAMY LEMON CHEESECAKE
My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. -Anne Henry, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring., Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 260 calories, Fat 11g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 305mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
CREAMY LEMON PUDDING CHEESECAKE
Make and share this Creamy Lemon Pudding Cheesecake recipe from Food.com.
Provided by internetnut
Categories Cheesecake
Time 1h20m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9"-inch springform pan. Bake for 10 minutes.
- Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended.
- Bake for 65 minutes to 75 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.
LEMON PUDDING CHEESECAKE
This cheesecake is a little different. It uses instant lemon pudding mix. I think different flavors of pudding mix could be substituted. Let me know if you do.
Provided by barbacious
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Mix crushed vanilla wafers, 1 tbsp.
- sugar and melted butter.
- Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
- Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
- Add sour cream and min.
- Add eggs one at a time.
- Mix in dry pudding just until blended.
- Bake one hour and 5-15 minutes until center of cheesecake is set.
- Run a knive around the edge of the pan.
- Let cool then refrigerate overnight.
- Remove sides of pan.
- Keep refrigerated.
- (Blueberry pie filling sounds like a good topping but it is good plain).
Nutrition Facts : Calories 466.5, Fat 34.4, SaturatedFat 19.2, Cholesterol 163.3, Sodium 528.6, Carbohydrate 34.2, Sugar 16.7, Protein 7.2
Tips:
- For a smoother cheesecake, use a food processor to blend the cream cheese until completely smooth before adding the other ingredients.
- To prevent the cheesecake from cracking, bake it in a water bath.
- Let the cheesecake cool completely before serving. This will help it set properly and prevent it from falling apart.
- For a more intense lemon flavor, use Meyer lemons.
- If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the excess pastry around the edges.
- Serve the cheesecake with fresh berries, whipped cream, or ice cream.
Conclusion:
This creamy lemon pudding cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its creamy texture, tangy lemon flavor, and graham cracker crust, it is sure to be a hit with everyone who tries it.
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