Best 5 Jens Uncooked Lemon Cheesecake Recipes

NO BAKE LEMON CHEESECAKE

Steps:

• In a medium bowl, combine the crust ingredients and mix well to combine completely.
• 2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
• 3. In a medium sized bowl, add the lemon juice, sprinkle the powdered gelatin evenly over it and let stand for 4-5 minutes.
• 4. Heat the lemon juice and gelatin in the microwave for 10-20 seconds, until just warm and smooth.
• 5. Stir the sweetened condensed milk into the lemon juice mixture, then set the mixture aside to cool to room temperature.
• 6. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
• 7. Add the sour cream and lemon zest and mix until well combined and smooth.
• 8. Add the cooled lemon juice mixture and mix until well combined and smooth. Set mixture aside.
• 9. In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
• 10. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
• 11. Add the filling to the crust and spread into an even layer.
• 12. Refrigerate cheesecake until firm, 5-6 hours or overnight.
• 13. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
• 14. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• 15. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit. I used lemon slices, raspberries and mint leave.
• 16. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.

NO-BAKE LEMON CHEESECAKE

Steps:

• Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
• Pour mixture into a 9″ or 10″ springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan.
• Place in refrigerator or freezer while you prepare cheesecake filling.
• Pour Lemon Jello gelatin mix into 1 cup very hot water and stir well. Set aside to cool.
• Meanwhile, stir cream cheese and powdered sugar together until smooth and well-combined.
• Add sour cream and stir well.
• Mix in vanilla extract.
• Only once jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until mixture is completely combined (pause to scrape down sides of the bowl periodically). Stir very well.
• In a separate bowl, pour your heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks.
• Fold whipped cream into cheesecake mixture until well-combined.
• Fold in lemon zest, if using.
• Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill.
• If desired, top with whipped cream before cutting and serving.

LOVELY LEMON CHEESECAKE

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.

LEMON DREAM CHEESECAKE

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.

EDNA LEWIS'S LEMON CHEESE LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Grease three 9-inch cake pans and line with parchment or waxed paper. Mix flour, baking powder and salt and sift onto a piece of waxed paper or parchment.
• In a large mixing bowl, beat sugar and butter until light and fluffy, scraping sides as needed. Whisk egg whites until well blended but not foamy, and add to batter in 4 batches, making sure each addition is well incorporated.
• Add dry ingredients and milk to batter, alternately, in 4 batches, mixing each only until just blended. Mix in vanilla.
• Divide batter among 3 pans. Gently drop each one on a counter to eliminate large air bubbles. Bake for about 20 minutes or until cake springs back in center when pressed or a cake tester comes out clean. Let rest for 5 minutes, then remove cake from pan and cool completely on rack.
• Meanwhile, make curd: Put all ingredients in a non-reactive saucepan and whisk to blend. Set over medium heat and cook, stirring constantly, until filling thickens and a candy thermometer registers 170 degrees. This can take 10 to 15 minutes. Do not let filling simmer or boil. Remove from heat and pour into a bowl to cool to room temperature.
• Place a cake layer on a cake stand or plate and spread 2/3 cup curd on top to the edges. Stack another layer and continue until all layers have been used. Use remaining curd on top and sides. Filling is somewhat translucent, so layers will be visible through curd on sides. If layers slide while frosting, push 3 or 4 long wooden skewers through them to hold until cake sets. Cake is best left covered at room temperature overnight.