Best 15 Minute Lemon Cheesecake Recipes

15 MINUTE LEMON CHEESECAKE

15 Minute Lemon Cheesecake image

Make and share this 15 Minute Lemon Cheesecake recipe from Food.com.

Provided by Mirj2338

Categories Cheesecake

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup powdered sugar
1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
8 ounces cream cheese
1 package instant lemon pudding
2 cups milk

Steps:

Preheat oven to 350 degrees F.
Mix sugar, crumbs and butter.
Press into pan and bake for 8 to 10 minutes.
Mix cream cheese until smooth.
Gradually blend in 1/2 cup milk until smooth and creamy.
Add remaining milk and pudding mix.
Beat slowly with beater for 1 minute.
Do not over beat.
Pour into cooled crust.
Chill.

Nutrition Facts : Calories 494.3, Fat 33.5, SaturatedFat 19.2, Cholesterol 93.7, Sodium 616.5, Carbohydrate 43.9, Fiber 0.6, Sugar 14.3, Protein 6.5

LEMON DREAM CHEESECAKE

Lemon Dream Cheesecake image

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 large eggs, lightly beaten

Steps:

Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.

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