LEMON CHEESECAKE. This Lemon Cheesecake is smooth, thick and creamy! It's got a light lemon flavor in the cheesecake and big lemon punch from the lemon curd on top! A great combination of sweet and tart!
Ingredients of LEMON CHEESECAKE
- It’s 3 packages of Cream cheese.
- It’s 3 large of Eggs.
- You need 3 of Tbs. Lemon Zest.
- You need 1/2 cup of Fresh Lemon Juice.
- It’s 1 cup of Sour Cream.
- Prepare 1 1/4 cup of White Sugar.
- It’s 1 tsp of Vanilla.
- You need 1 cup of Graham Crackers.
- You need 1/2 stick of Melted Butter.
- It’s 2 tbsp of White Sugar.
- Prepare 1 cup of Lemon Curd.
You can make the lemon curd up to two weeks in advance; just be sure to store it in the refrigerator. These individual Lemon Cheesecakes have a graham cracker crust. a New York stye cheesecake filling, and are topped with a layer of lemon curd. This lemon cheesecake recipe makes the lightest creamiest no bake lemon cheesecake EVER! Click for the easy step by step picture recipe & helpful top tips.
LEMON CHEESECAKE instructions
- Mix Graham Crackers with melted butter and and 2 tbs white sugar. Place in bottom of spring form pan and bake ten minutes. Take out and let cool..
- Mix together cream cheese, sour cream, sugar, lemon zest, vanilla, lemon juice, and eggs until well blended..
- Mix together cream cheese, sour cream, sugar, lemon zest, vanilla, lemon juice, and eggs until well blended. Pour into spring form pan. Bake at 300 for 40-45 minutes. Let cool and place lemon curd on top. Decorate with strawberries..
- Serves 12.
These lemon cheesecake bars are so creamy, so rich and lemony. Easy and refreshing dessert that you must try! A cookie-like crust brings this luscious Lemon Cheesecake recipe to a league of its own. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. BEAT cream in small bowl with mixer on high speed until stiff peaks.