Lemon Cheesecake recipe?

Question

Can anyone give me a lemon chesecake recipe using fresh lemons thats relatively simple/not time consuming?

thanks guys please keep ther ecipes coming.

I also know how to search the internet, thanks all the same to those people for a useless suggestion.

I would appreciate other members tried and tested recipes they know are good.

Thanks

Answer 1

Fresh Lemon Cheesecake with Raspberries

Yield: Makes 12 servings

Ingredients:

4ounces fat-free cream cheese, softened
2ounces reduced-fat cream cheese, softened
1/2cup sugar
1teaspoon vanilla
2tablespoons fresh lemon juice
2teaspoons lemon peel, divided
1/2cup cholesterol-free egg substitute
1container (8 ounces) fat-free sour cream
5packets sugar substitute or equivalent of 10 teaspoons sugar, divided
2cups raspberries or other berries

Preparation:

1.Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
2.Beat cream cheese, sugar and vanilla in large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel and egg substitute; beat until well blended. Pour into prepared pan.
3.Bake 40 minutes or until firm to touch. Cool completely in pan on wire rack.
4.Combine sour cream and 3 packets sugar substitute in medium bowl; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.
5.Toss raspberries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake.

http://recipes.howstuffworks.com/fresh-lemon-cheesecake-with-raspberries-recipe.htm
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Answer 2

LEMON CHEESECAKE
(serves 8-10)


BASE
2 cups sweet biscuit crumbs
125g melted butter

FILLING
1 packet of lemon jelly crystals
3/4 cup boiling water
1/4 cup lemon juice
1 teaspoon grated lemon rind
375g can evaporated milk(better if chilled)
250g softened cream cheese
1 cup CSR Caster Sugar
1 teaspoon vanilla essence
Fresh fruit to decorate


METHOD
Preheat the oven to 180°C/356° F. Make the base by combining biscuit crumbs and melted butter. Press onto the bottom and sides of a buttered 23cm spring-form tin. Bake for 10 minutes. Cool and chill.
To make the filling, first dissolve the jelly crystals in the boiling water, add the lemon juice and rind and set aside to cool slightly. While this is cooling, beat the evaporated milk until thick. In another bowl beat the cream cheese until smooth and blend in the CSR Caster Sugar, vanilla and beaten evaporated milk. Fold in the warm jelly mixture. Pour into the prepared base and chill for several hours or overnight. Decorate with fresh fruit.

Answer 3

INGREDIENTS
1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons lemon juice
1/2 cup egg substitute
1 (8 ounce) container nonfat lemon yogurt




DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.

Answer 4

cheesecake with a tart lemon taste.

PREP TIME 20 Min
READY IN 3 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 1 - 10 inch round pan or 9x13 inch pan
US METRIC



INGREDIENTS
3 cups graham cracker crumbs
1/2 cup butter
1 tablespoon confectioners' sugar
1 (3 ounce) package lemon flavored gelatin mix
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 (5 ounce) can evaporated milk


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.

Answer 5

Crust:
2 cups graham cracker crumbs
6 tablespoons butter; melted
2 tablespoons sugar

Preheat oven to 350F. Combine crust ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9 inch springform pan. Bake crust 5 minutes. Allow to cool.

Filling:
3 8 ounce packages cream cheese
3/4 cup sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
2 teaspoons vanilla

Beat cream cheese until soft. Add sugar, and beat until well blended. Add eggs one at a time, beating well after each addition. Mix in lemon juice, rind and vanilla. Pour into pan with crust and bake 35 minutes.

Topping:
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla

Mix together sour cream and remaining sugar and vanilla. Gently spread sour cream mixture over top of cake. Return to oven and bake 10 more minutes. Turn oven off and cool cheesecake in oven with door propped open for 1 hour. Remove cheesecake from oven and cool completely on wire rack.

Lemon Glaze:

1/2 cup sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1 tablespoon butter
1 teaspoon grated lemon rind

In heavy 1 quart saucepan mix sugar, cornstarch and salt. Combine water, lemon juice and egg yolk and add to sugar mixture. Cook over low heat, stirring constantly, until mixture comes to a slow boil and thickens. Add butter and lemon rind. Cool slightly. Spread over top of cheesecake before the glaze sets. Refrigerate 4 hours or overnight to allow the cheesecake to completely set. Garnish with thinly cut lemon wheels and serve.

Answer 6

http://www.thatsmyhome.com/Cheesecake/lemgla.htm this is a really good one. I have used it before. Doesn't use a lot of lemons but its really good.

Answer 7

A good site for recipes. www.cooks.com

Answer 8

Just visit

http://www.cdkitchen.com/recipes/cat/947/0.shtml

http://www.bbc.co.uk/food/recipes/database/orangeandlemoncheese_80521.shtml

http://uktv.co.uk/food/recipe/aid/516485

Answer 9

Have you tried google
or
About.com
????