Best 2 Lemon Cheesecake Supreme Recipes
**Indulge in a Luscious Symphony of Flavors: Lemon Cheesecake Supreme**
Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more. The Lemon Cheesecake Supreme is a masterpiece that seamlessly blends the tangy zest of lemons with the creamy richness of cheesecake. This article presents a collection of meticulously crafted recipes that cater to every baker's skill level, from novice to expert. Whether you prefer a classic cheesecake experience or desire a delightful twist, these recipes have something for everyone. Dive into the world of Lemon Cheesecake Supreme and discover the perfect dessert to satisfy your sweet cravings.
LEMON SUPREME CHEESECAKE
Smooth and sunny, this yummy cheesecake is simple to make and serves a crowd of 16.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. In medium bowl, mix crust ingredients. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 inch up side. (For best results, do not use dark pan.)
- In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. On low speed, beat in 1 cup whipping cream, the lemon peel, lemon juice and salt until smooth. Pour into crust-lined pan.
- Bake 55 to 60 minutes or until set but still slightly jiggly in center. Cool in pan on wire rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes.
- In small bowl, stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1/2 inch of edge. Refrigerate at least 3 hours or overnight.
- Just before serving, remove side of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. Store in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 28 g, TransFat 1 g
LEMON CHEESECAKE SUPREME
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350. 2. Mix crumbs, butter, and 2 tablespoons of sugar. 3. press mix firmly and evenly into bottom of ungreased 9in spring form. 4. Bake 10 min, cool. 5. Heat oven 475. 6. Beat cream cheese, 7. 1 3/4 cups sugar, the flour, lemon peel, salt and 2 eggs in large mixer bowl until smooth. 8. Continue beating, adding remaining eggs and egg yolks one at a time, until blended. 9. Blend in whip cream on low. 10. Pour in pan, bake 15 min. Reduce heat to 200. Bake 1 hr. Turn oven off. Leave cake in oven 15 min. Remove 4rm oven and cool completely.
Tips:
- Choose high-quality ingredients: Use fresh lemons, full-fat cream cheese, and pure vanilla extract for the best flavor.
- Make sure the cream cheese is at room temperature: This will help it mix smoothly with the other ingredients.
- Do not overmix the cheesecake batter: Overmixing can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking.
- Chill the cheesecake completely before serving: This will help it set properly and develop its full flavor.
- Top the cheesecake with fresh lemon curd or whipped cream: This will add a delicious finishing touch.
Conclusion:
This classic lemon cheesecake is a delicious and elegant 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. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield a delicious and impressive dessert.
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