lemon cheesecake

Lemony cheesecake cups made with Greek yogurt topped with fresh berries. Light, creamy and virtually guilt-free!

Lemon Cheesecake Yogurt Cups

reduced fat vanilla wafers

oz 1/3 less fat cream cheese (softened)

sugar

vanilla

vanilla Greek yogurt (I used Chobani)

lemon juice

lemon

tbsp all purpose flour

blackberries

Heat oven to 350°.

Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.

Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat.

Pour into cupcake liners filling half way.

Bake 25 minutes or until center is almost set.

Cool to room temperature. Chill a few hours in the refrigerator.

Top with fresh berries and powdered sugar if desired.

Limoncello Cheesecake with Biscoff Crust - A fabulous silky cheesecake recipe with a boozy lemon essence and crisp salty-sweet biscoff cookie crust.

Limoncello Cheesecake With Biscoff Crust

Biscoff Cookies, (1 package)

salt

unsalted butter, (melted)

cream cheese, (softened)

eggs

lemon,

limoncello liqueur

vanilla extract

sour cream

Limoncello Cheesecake with Biscoff Crust

Preheat the oven to 350 degrees F. Place one oven rack in the middle of the oven, and one at the bottom. Place a large rimmed baking sheet on the bottom rack to catch any leakage. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Then clamp the ring around the bottom tightly. (Trim the paper edges if desired.)

For the Crust: Place the Biscoff cookies, sugar, and salt in a food processor. Pulse until the cookies are finely ground. Then add the melted butter and pulse again to combine. Pour the crust mixture into the prepared pan. Press the crumbs with your hands over the bottom of the pan, and about 2/3 the way up the sides of the pan. Bake for 10 minutes.

For the Limoncello Cheesecake Filling: Meanwhile, place the cream cheese in the bowl of an electric mixer. Beat on high for 2 minutes to soften and fluff the cream cheese. One at a time add the eggs, not adding another egg until the previous egg is completely blended in. Scrape the bowl with a spatula. Then add the remaining ingredients and beat until completely smooth. Pour the filling into the crust and bake for 45 minutes.

For the Sour Cream Topping: In a medium bowl, mix the sour cream, sugar, and limoncello until smooth. Once the cheesecake has baked and is mostly set in the middle, spread the sour cream filling over the top of the cheesecake and place back in the oven for 10-12 minutes.

Cool the cheesecake on the counter for 1 hour. Then place in the refrigerator to chill and set for at least 3 hours. Later, take the ring off the springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.

https://content.jwplatform.com/videos/5dY6W1Wy.mp4

Limoncello Cheesecake with Biscoff Crust: A fabulous silky cheesecake recipe with a boozy lemon essence and crisp salty-sweet biscoff cookie crust.

Tart Lemon Cheesecake sits atop an almond-graham cracker crust to add a delightful nuttiness to the traditional graham cracker crust. Finish the cheesecake with lemon curd for double the pucker!

Lemon Cheesecake

graham cracker crumbs

Bob’s Red Mill® Super-Fine Natural Almond Flour

butter, melted

lemons

cream

eggs, room temperature

heavy cream

lemon curd

cream,

lemon slices, optional

Preheat oven to 350°F. Separate a 9-inch springform...

Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.

Combine the crust ingredients in a medium bowl...

Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed.

Spoon the crumbs into the prepared pan and...

Spoon the crumbs into the prepared pan and press into the bottom of the pan and up the sides to form a crust layer. Bake crust in preheated oven for 10 minutes. Remove pan to a cooling rack.

Bring a kettle of water to boil for...

Bring a kettle of water to boil for the water bath.

In a medium bowl, use your fingertips to...

In a medium bowl, use your fingertips to combine the sugar and lemon zest until the sugar is fragrant.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and lemon-sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla, lemon juice, and heavy cream and mix for an additional 30 seconds.

Pour the cheesecake filling over the crust.

Place pan into a larger pan (I use...

Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan – do not tighten the foil as we’ll want to allow the air to still circulate.

Bake 55-65 minutes, the edges will appear to...

Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.

After one hour has passed, carefully remove the...

After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.

Just before serving, top the cheesecake with lemon...

Just before serving, top the cheesecake with lemon curd, whipped cream and lemon slices.

https://mediavine-res.cloudinary.com/video/upload/xc32dvqgoddgt7omggcm.mp4

A fresh lemon curd tops a lusciously creamy cheesecake base. Sweet toasted vanilla meringue rounds out the flavour profile of this low carb lemon cheesecake.  A real treat for true lemon lovers.

Keto Lemon Cheesecake with Lemon Curd Topping

almond flour

Tbsp

Tbsp butter

Tbsp lemon rind

Vanilla

cream cheese

allulose

egg egg

butter

Preheat oven to 350F.

Add almond flour, powdered erythritol, and grated lemon...

Add almond flour, powdered erythritol, and grated lemon rind into a 9-inch springform pan wrapped with tin foil. (see notes)

Gently whisk butter with the egg and vanilla...

Gently whisk butter with the egg and vanilla and add to the pan.

Blend all ingredients well with a fork. Once...

Blend all ingredients well with a fork. Once blended spread mixture evenly at the bottom of the pan. The back of a small flat bottomed measuring cup works very well.

Bake for 8-10 minutes until just lightly golden...

Bake for 8-10 minutes until just lightly golden brown.

Cool to room temperature before adding the cheesecake...

Cool to room temperature before adding the cheesecake batter.

In a medium-sized bowl or in the bowl...

In a medium-sized bowl or in the bowl of a stand mixer whip cream cheese, vanilla, powdered erythritol, and lemon juice and blend until soft and fluffy.

Add eggs one at a time until fully...

Add eggs one at a time until fully blended.  Scrape down the sides of the bowl before adding each egg.

Pour cheesecake filling into your crust.

Bake at 350F oven for 35-40 minutes or...

Bake at 350F oven for 35-40 minutes or until the cheesecake is set in the center.

Leave the cheesecake in the oven to cool.

Add eggs, egg yolks, lemon juice, powdered erythritol,...

Add eggs, egg yolks, lemon juice, powdered erythritol, and heavy cream into a heat-safe bowl and whisk together.

Cook on low heat until the mixture coats...

Cook on low heat until the mixture coats the back of a spoon. This process can take up to 7-10 minutes. Use a whisk and stir constantly while cooking to avoid burning.

Once the mixture thickens, add the butter in...

Once the mixture thickens, add the butter in cubes one at a time and whisk until fully melted.

Place the lemon curd in a bowl and...

Place the lemon curd in a bowl and cover with plastic wrap. Cool in the fridge.

Pour the lemon curd over the cooled cheesecake...

Pour the lemon curd over the cooled cheesecake and spread evenly.

Add 4 egg whites to the bottom of...

Add 4 egg whites to the bottom of a metal or glass bowl.

Whip until egg whites are light and fluffy,...

Whip until egg whites are light and fluffy, but not fully whipped.

Add allulose and vanilla to the egg white...

Add allulose and vanilla to the egg white mixture and blend on high until the meringue forms stiff peaks.

Dollop the meringue over the top of the...

Dollop the meringue over the top of the lemon curd, or use a piping bag to decorate the top of the cheesecake.

To toast the meringue use a kitchen torch...

To toast the meringue use a kitchen torch and slowly move around the meringue until fully toasted.

https://mediavine-res.cloudinary.com/video/upload/uebefyfznd3a0gagd7e4.mp4

If you like lemons, you're in for a treat.  This low carb lemon cheesecake is topped with a luscious curd and sweet fluffy meringue.   Made without refined sugar this cheesecake recipe will fit perfectly into your low carb or keto diets.

Low Carb Lemon Cheesecake

Mini Lemon Cheesecakes

oz cream cheese, (room temperature)

eggs, (room temperature)

butter, (melted)

tbsp butter, (melted)

Preheat oven to 350° and add cupcake liners to muffin pan, or with a non-stick cooking spray.

In a medium bowl, mix graham crackers, sugar and butter with a fork until combined.

Press graham cracker crust mixture into the bottom of the muffin pan.

Place muffin pan in oven for 5 minutes, remove and set aside.

For the Crust

In a large bowl, beat cream cheese on medium speed until creamy. Then, add in sugar and beat until smooth.

Add whisked eggs to cream cheese mixture and beat on low speed until combined.

Stir in lemon juice, lemon zest, and vanilla until blended.

Scoop cheesecake filling evenly into prepared muffin pan.

Bake at 350° for 16-18 minutes. Cheesecake will be done when the center is still a bit wobbly.

Remove from oven and let cool for 1 hour.

Remove cheesecakes from pan and place in a container and cover. Place container in the refrigerator and chill for 4 hours, or overnight.

For the Lemon Cheesecakes

In a small saucepan, whisk eggs, sugar, lemon juice, and lemon zest until well combined.

Add butter to pan, stirring constantly. Mixture will thicken and will be done when glaze sticks to the back of a spoon.

Remove from pan, pour into a small, heat-safe bowl, and let cool for 15 minutes.

Cover bowl and place in the refrigerator until cold, or overnight.

Add glaze to each mini cheesecake and enjoy.

Keep refrigerated.

For the Lemon Glaze

My No-Bake Lemon Cheesecake is creamy, light, and full of lemon flavor — and might just be the easiest cheesecake recipe out there.

No-Bake Lemon Cheesecake

graham cracker crust

((3 ounces 85 grams) lemon Jell-O)

(4 ounces 115 grams) powdered sugar

lemon zest

(10floz/282 milliliters) heavy whipping cream

Press the graham cracker crust into a 9-inch (23cm) springform pan.

In a small bowl, pour 1 cup (8floz/225ml) of very hot water and sprinkle the lemon Jell-O on top. Stir until completely dissolved and allow it to cool down for 20-30 minutes. (You don’t want this mix hot when it’s getting added to the cream cheese or it will clump)

With an electric mixer, whip the cream cheese until light and creamy.

Slowly add the cooled Jello to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese.

Add the powdered sugar, lemon zest, and vanilla and beat until combined.

In a separate bowl, whip the heavy whipping cream to soft peaks, and then gently fold the whipped cream into the cream cheese mixture until fully combined.

Pour evenly in the pan on top of the crust, cover the pan and refrigerate for at least 6 hours or preferably overnight.

When ready to serve, run a thin knife around the edges to separate the cheesecake from the pan before releasing it.

Store any leftovers well covered in the refrigerator for up to 2 days.

Need a simple, zingy dessert you can make with minimal fuss? Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients

Lemon cheesecake

digestive biscuits

light brown soft sugar

mascarpone

caster sugar

lemon, zested

2-3 lemons, juiced (about 90 milliliters)

Crush the digestive biscuits in a food bag with a rolling pin or in the <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>. Melt the butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>, take off heat and stir in the brown sugar and biscuit crumbs.

Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.

Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

Thick buttery graham cracker crust topped with lemony strawberry-swirled cheesecake! Chill them for a tasty summer dessert!

Strawberry Lemon Cheesecake Bars

graham cracker sheets

butter (melted)

cream cheese (softened (2 8-ounce bricks))

egg (at room temperature)

strawberries

water (as needed)

Preheat oven to 350. Line an 8x8 inch baking pan with foil and lightly grease with cooking spray.

First prepare the crust. In a food processor (or good quality blender) pulse graham crackers and sugar until fine crumbs form. Add melted butter and pulse again until mixture comes together. Press into the bottom of prepared pan and bake 10 minutes.

Next prepare the cheesecake layer. In a medium-large bowl cream together cream cheese, sugar, egg, lemon juice, and vanilla until smooth. Pour mixture over crust.

To make the strawberry swirl, add strawberries and sugar to a blender or food processor and pulse until finely pureed. (add 1-2 tablespoons as water until mixture is easily spreadable)

Drop spoonfuls of the strawberry mixture over the top of the cheesecake layer. Use the tip of a knife to swirl the strawberry mixture into the cheesecake mixture - a figure 8 pattern works great! (Careful not to insert the knife too far so that you don't disturb the crust at the bottom)

Bake for 25-35 minutes until cheesecake is set. Allow to cool for 20-30 minutes, then transfer to fridge to chill at least 30 minutes or until ready to serve. Store chilled in airtight container or covered with plastic wrap.

Food writer Debora Robertson makes this easy Fiadone (a Corsican dessert) whenever she&#8217;s craving something sweet – it’s the work of minutes to put together. Debora says: &#8220;I spend as much time as I can in a village in France called Marseillan. There is a wonderful deli there, Le Cochon Gourmand, which specialises in Corsican food. Sometimes they have brocciu, the fresh Corsican ewe’s milk cheese, and when they do, I make this — the simplest, freshest lemon cheesecake.&#8221; Or, how about this Eliza Acton-inspired baked lemon cheesecake?

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