Lemon Cheesecake Recipe




Lemon Cheesecake Ingredients

1 1/2 cup graham cracker crumbs
1/4 cup butter, melted
1/2 cup vanilla sugar (see note)
3 large egg, separated
8 oz cream cheese, softened
3 tsp lemon juice, fresh
1 lemon rind, finely grated
1/2 cup raisins or currants
1/2 cup heavy cream, whipped *

A Recipe for
Lemon Cheesecake

 

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare




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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important


This Recipe for Lemon Cheesecake is one of thousands in the Recipes-to-go Dessert Cookbook.


Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.

Edward Abbey


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Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Unknown


This is a recipe for Lemon Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)


Anybody who believes that the way to a man's heart is through his stomach flunked geography.

Robert Byrne



Lemon Cheesecake recipe - a tasty recipe for you to add to your collection!

This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.

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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Julia Childs



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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.




Lemon Cheesecake

High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?

Annita Manning






Lemon Cheesecake Directions

* comparable amount of dairy sour cream may be substituted.

Note: Vanilla sugar is made by placing a piece of vanilla bean in a
canister of sugar. Let it remain buried in the sugar several days or
until it perfumes and flavors the sugar. Also lovely to use over
fresh fruit in season.

Combine crumbs, butter and 2 tbsp sugar; press into bottom and sides
of greased 8" springform pan, reserving about 1/4 cup of mixture for
topping. Beat egg yolks well; gradually, beat in 1/4 cup vanilla
sugar, cream cheese, 2 1/2 tbsp lemon juice and lemon rind. Beat egg
whites until stiff but not dry; fold into cream mixture. Stir in
raisins or currants. Pile mixture into crust. Bake in preheated 300
degree oven for 50 minutes or until filling begins to brown on top.
Whip cream, add remaining lemon juice to sour it. Or use sour cream.
Add remaining vanilla sugar to cream. Spoon mixture over top; scatter
remaining crumbs over that. Bake 5 to 10 minutes longer. Chill well
until serving time. Makes one 8" cake.

Serves: 8

 

 

 

 

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Lemon Cheesecake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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