QUICK LEMON CHEESECAKE
A quick lemon cheesecake.
Provided by Chef Oma
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 10
Number Of Ingredients 7
Steps:
- Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.
- Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust.
- Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.
Nutrition Facts : Calories 656.8 calories, Carbohydrate 83.6 g, Cholesterol 73.7 mg, Fat 33.1 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 16.9 g, Sodium 739.2 mg, Sugar 42.7 g
AUTHENTIC GERMAN CHEESECAKE
Looking for a new cheesecake recipe? Hungry for a taste of Germany? Try this authentic German cheesecake!
Provided by Cate, International Desserts Blog
Time 2h41m
Number Of Ingredients 17
Steps:
- Combine sifted flour, baking powder, salt, lemon zest, sugar, and vanilla sugar or extract.
- Cut in the cold butter. Add the beaten egg and then use your hands to form into a dough.
- Wrap dough in plastic and chill in the fridge for an hour.
- After the dough has chilled, form it into a disc and then roll it out on a floured surface. Shape dough into a disc again, and roll it out once or twice more. I found the dough very crumbly and hard to work with at first, but after I rolled it out twice, it became much easier to work with.
- Roll dough out once more and then transfer to a prepared 9-inch springform pan. (See photos above for how to fold and transfer the dough to the springform pan.) Use your fingers to press the dough so that it evenly covers the bottom and all the way up the sides of the pan.
- Beat the egg yolks, sugar, and vanilla sugar until pale. Add softened butter and continue beating until well combined. Add the heavy cream and beat again. Add quark (or Greek yogurt or pureed cottage cheese) and beat one more time until everything is thoroughly combined.
- Beat egg whites and salt to stiff peaks in a separate bowl. Fold egg whites and sifted cornstarch into cheesecake batter.
- Pour cheesecake batter into a 9-inch springform pan and bake on 300F for about 60 minutes. (My cheesecake needed 70 minutes.) The cheesecake is done when the edges are browned and a toothpick comes out clean. The center of the cheesecake will be a bit wiggly and it will fall as it cools - that's normal.
- Let the cheesecake cool on the counter for an hour and then several hours in the fridge. It's best to make this cheesecake the day before you want to serve it. Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 slices, Sodium 234 milligrams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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