Best 3 Lemon Cream Cheesecake Recipes
Indulge in a delightful culinary experience with our Lemon Cream Cheesecake, a harmonious blend of tangy and creamy flavors that will tantalize your taste buds. This classic dessert features a luscious lemon filling enveloped in a graham cracker crust, creating a perfect balance of textures and flavors. Additionally, discover a collection of equally enticing recipes, including a refreshing Lemon Blueberry Cheesecake Mousse, a zesty Lemon Ricotta Cheesecake, and individual Lemon Cream Cheese Tarts that are perfect for any occasion. Embark on a delightful journey of flavors with our curated selection of lemon cheesecake recipes.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON CHEESECAKE ICE CREAM
Make and share this Lemon Cheesecake Ice Cream recipe from Food.com.
Provided by swissms
Categories Frozen Desserts
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix the corn starch and about 3 T milk. Stir until corn starch has completely dissolved. Set aside.
- In a saucepan, combine milk, sugar, lemon zest and pinch of salt. Stir over medium-high heat until it reaches a slow boil; stirring frequently. Reduce heat to low simmer. Whisk in the cornstarch mixture let simmer for 3 to 4 minutes, stirring constantly, until thickened. Remove from heat and set aside to cool for at least 15 minutes at room temperature.
- In a medium bowl, beat the cream cheese until creamy. Add lemon juice a few tablespoons at a team, beating well after each addition.
- After the milk mixture has cooled, add it to the cream cheese mixture. Stir until combined. Refrigerate for at least 4 hours.
- Freeze the ice cream in your ice cream machine according to the manufacturer's instructions. Once frozen, remove from ice cream machine and add the crumbled graham crackers; stir until the graham crackers have been distributed throughout the ice cream. Serve.
- Store no more than 1 day in an air-tight container.
LEMON CHEESECAKE ICE CREAM (REGULAR OR DIET) FOR ELECTRIC ICE CR
A yummy, rich, refreshing dessert on a hot summer evening, or any time. This is an old ice cream recipe which was developed before there was "fat free" Half & Half. The fat free Half & Half may be substituted in either version according to your preference. Note: This recipe contains uncooked eggs, you may use pasteurized eggs or substitute Egg Beaters or egg substitute for the raw egg yolks. You may use pasteurized egg whites, powdered egg whites, or egg white substitute for the raw egg whites. Cook time = the freezing time for my (brand) ice cream machine. There is a 1-2 hour chill time for the mixture prior to freezing.
Provided by Dee514
Categories Frozen Desserts
Time 40m
Yield 1 Quart (approx)
Number Of Ingredients 14
Steps:
- Puree cream cheese (or cottage cheese) with half& half (or milk) in a blender.
- In a small bowl, beat egg yolks (or substitute) with sugar (or sugar substitute) until thick and lemon colored.
- Add lemon juice and vanilla, then stir well.
- Add pureed mixture, and mix well.
- In a medium bowl, beat egg whites until stiff and fold into existing mixture.
- Chill mixture until cold (about 1-2 hours).
- Pour well chilled mixture into ice cream machine and proceed according to manufacturer's directions.
LEMON CHEESECAKE GRAHAM CRACKER ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: Kroger® Brand Graham Cracker Crumbs, granulated sugar, brown sugar, baking soda, kosher salt, unsalted butter, large egg, vanilla extract, Kroger® Brand Deluxe Lemon Cheesecake Ice Cream, Simple Truth pistachios
Provided by Kroger
Categories Desserts
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the graham cracker crumbs, granulated sugar, brown sugar, baking soda, and salt. Add the melted butter, egg, and vanilla, and mix just until combined into a sandy dough.
- Divide dough into 12 golf ball-sized portions (about 1½ tablespoons of dough each). Roll between the palms of your hands into balls, then place on the prepared baking sheet, spacing about 2 inches apart.
- Bake until the cookies have spread and the edges are lightly browned, 12-14 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
- Once cooled, scoop about ½ cup of Kroger® Brand Deluxe Lemon Cheesecake Ice Cream onto the bottom side of a cookie, then sandwich with a second cookie, lightly pressing down. Roll the edges in the chopped pistachios. Repeat with the remaining cookies and ice cream.
- Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 41 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams
Tips:
- Use a quality cream cheese. This will ensure that your cheesecake is smooth and creamy.
- Make sure the cream cheese is at room temperature before using it. This will help it blend smoothly with the other ingredients.
- Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to become dense and crumbly.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will allow the flavors to develop and the cheesecake to set properly.
Conclusion:
This lemon cream cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. You can use different types of fruit, such as berries or peaches, or you can add a layer of chocolate ganache. No matter how you choose to make it, this cheesecake is sure to be a hit!
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