View allAll Photos Tagged lemoncheesecake
INGREDIENTS:
Crust
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, softened
1 teaspoon grated lemon peel
Filling
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack container)
1/2 cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping
DIRECTIONS:
1. Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan.
2. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.
3. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
4. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 325°F.
Well, this is going to be too easy to eat!!
Our Daily Challenge ~ Easy As Pie ....
Weekly Theme Challenge ~ Cheese ....
Thanks to everyone who views this photo, adds a note, leaves a comment and of course BIG thanks to anyone who chooses to favourite my photo .... Thanks to you all.
Something I should never do--cheesecake at The Cheesecake Factory! Oh, my goodness! Rich, sweet, too big & I ate it all! Celebrating my younger son's birthday on January 31, 2016 in Albany, New York, USA. I had the Lemon Merigue Cheesecake. Time to get back on the treadmill!
Recipe Number 22 of 2025. I asked my mother what she wanted for Mother's Day and she said "Sara Lee-style cheesecake." So mom got what mom asked for!
Theme: Tastes of Life
Year Seventeen Of My 365 Project
More of a mousse, than a true cheesecake (as there's no cheese in it)! Made with whipped double cream, sweetened condensed milk, leaf gelatine, lemon juice and zest, on a ginger biscuit and butter base. Quick and simple to make and absolutely scrumptious — plus you can serve it in a variety of ways. Works equally well in a 7", loose-bottom cake tin or here, in 2" steel ring moulds, for dinky little mini-puddings. Food photography is always a challenge, as every tiny imperfection is magnified by the camera. Shot with a 50mm lens, and a whopping 1 and 2/3 stops overexposure to get the right brightness. Dabbled with various apertures, settling on F3.5 as having the 'perfect' balance of depth of field to in-focus areas. I really wanted a nice bright and out-of-focus background — the shot was strongly backlit (producing lovely shadows through the sugar-dusting spoon) and front fill was added using a large white reflector. #food #foodphotography #foodporn #lemon #lemoncheesecake #cheesecake #lemonchiffonpie #cream #pudding #puddingporn #dessert #dessert #dessertporn #stilllife #still_life #biscuit #foodart
The Flickr Lounge-Food
Stu and I were celebrating our 14th Anniversary! I bought this lovely dessert at Vinaigrette in Old Town in Albuquerque, NM. I ate a tiny piece of it, it was very filling! I sure miss going out to eat now that everything is in lock-down!
北海道滝川市
レモンチーズケーキキットカット
While digging through a folder full of garbled, recovered files from a HD crash some time ago, I came across one of the umpteen KitKats that I've photographed over the years, but hadn't gotten around to posting. This one? 2004. Four years ago. There are more . Just gotta find 'em.
Takikawa, Hokkaido, Japan
Made Explore for 27 November, 2008 (木).
pastry:
200 g. flour
50 g. ground almonds
50 g. sugar powder
140 g. butter
40 g. egg
1 tsp. vanilla paste
a pinch of salt
Filling:
500 g. white cheese
300 g. sour cream
100 g. sugar
2 egg yolks
70 g. flour
Finaly grated rind of 2 lemons
1 tbs. lemon juice
2 egg whites
2 tbs. sugar
30 g. raisins
Top layer:
300 g. sour cream
2 tbs. sugar
1 tsp. vanilla essence
a) sift the almonds, salt and flour in a bowl and rub in the butter until the mixture resembles breadcrumbs. stir in the sugar, egg and vanilla paste to make a firm dough. Knead lightly until smooth , wrap in clingfilm and chill for 1 hour.
Roll out the pastry on a floured surface and use to line a 24 cm round tin.
bake in a preheated hot oven till brown. (180 C : 15 minutes). Let it cool.
b) whip egg white with 30 g. sugar.
Mix other filling ingredients and fold in the egg foam.Cover the base and
bake for 90 minutes (130 C)
c) mix: sour cream , sugar and vanilla essence. Cover the filling and bake for 7 minutes.
INGREDIENTS
Crust
1 cup Progresso® Plain Bread Crumbs
1/2 cup slivered almonds
1/3 cup sugar
6 tablespoons butter, melted
Filling
2 (8-oz.) pkg. cream cheese, softened
1 1/4 cups sugar
2 to 3 tablespoons grated lemon peel (1 large)
2 tablespoons fresh lemon juice
1 (15-oz.) container whole-milk ricotta cheese
3 eggs
Garnish
1/2 cup whipping cream
16 candied lemon slices
DIRECTIONS
1. Heat oven to 350°F. In food processor bowl with metal blade, combine bread crumbs, almonds and 1/3 cup sugar; pulse until almonds are finely ground. Add butter; pulse until well mixed. Press crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.
2. Bake at 350°F. for 10 to 15 minutes or until crust is light golden brown around edges. Remove crust from oven; place on wire rack. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
3. Reduce oven temperature to 325°F. Beat cream cheese in large bowl on medium speed until fluffy. Add 1 1/4 cups sugar; beat until very soft and creamy. Add lemon peel and lemon juice; mix well. Beat in ricotta cheese. Add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Pour into crust-lined pan.
4. Bake at 325°F. for 1 hour 10 minutes to 1 hour 20 minutes or until sides of cheesecake are set and puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours or overnight before serving.
5. Just before serving, whip cream in medium bowl until soft peaks form. Spoon 16 mounds of whipped cream evenly around edge of cheesecake. Top each with candied lemon slice. To serve, remove sides of pan. Cut cheesecake into wedges.
High Altitude (3500-6500 ft)
Bake cheesecake at 325°F. for 1 hour 20 minutes to 1 hour 30 minutes.
I didn't eat both slices of this lovely lemon cheesecake! I could have but I didn't '-)
Flickr Lounge - Weekly Theme (Week 28) ~ A Good Match ....
Thanks to everyone who views this photo, adds a note, leaves a comment and of course BIG thanks to anyone who chooses to favourite my photo .... thanks to you all.