Hi, I am Laura. Today, we’re going to make lemon cheesecake with butter cookie crust recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lemon Cheesecake with Butter Cookie Crust Recipe
Lemon Cheesecake with Butter Cookie Crust is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Lemon Cheesecake with Butter Cookie Crust is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have lemon cheesecake with butter cookie crust using 21 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Lemon Cheesecake with Butter Cookie Crust:
- Take 1 FOR COOKIE CRUST
- Make ready 2 1/2 cup butter cookie cbs, I used pepperidge farms chessman cookies.You will need about 1 1/2 bags of the 7.25 oz bag.
- Take 1/4 cup confectioners sugar
- Get 1/3 cup melted butter
- Get 1 FOR LEMON CHEESECAKE FILLING
- Take 5 8 ounce packages of cream cheese at room temperature
- Make ready 2 cup granulated sugar
- Get 1/4 tsp salt
- Get 7 large eggs
- Get 24 oz sour cream ( 3 cups )
- Make ready 2 tbsp fresh lemon juice
- Prepare 2 tbsp lemon zest
- Get 1 tsp vanilla extract
- Prepare 1 FOR WHIPPED CREAM TOPPNG
- Get 2 1/2 cup heavy whipping cream
- Prepare 3 tbsp confectioners sugar
- Take 1 tsp vanilla extract
- Get 1 FOR GARNISH
- Take 1 cup fresh berries of choice, some for serving after slicing
- Prepare 6 thin lemon slices
- Take 1/4 cup chcolate shavings
Steps to make Lemon Cheesecake with Butter Cookie Crust:
- PREPARE BAKING PAN
- Spray a 9 inche diameter removable bottom springform pan with 3 inch high sides with non stick spray, line bottom with parchment paper to fit.
- FOR CRUST
- Combine cbs, confectioners sugar and butter mix well. Press into bottom and a bit up the sides of the prepared pan. Bake at 350 for about 10 minutes until golden brown. Cool before filling
- Cover bottom and sides of cooled prepared crust pan with a double layer of aluminum foil tightly.This is to keep cheesecake dry while baking in a water bath pan.
- PREPARE LEMON CHEESECAKE FILLING
- Prehat oven to 325
- In a large bowl beat cream cheese until smooth and fluffy, add sugar slowly than add salt. Beat in eggs one at a time, beat in sour cream, lemon juice, lemon zest and vanilla.Pour filling into prepated pan.
- Place foil wrapped cake in a large roasting pan. Pour enough very hot water into roasting pan to come halfway up cake pan. (this is the water bath ) Bake until filling is slightly puffy and moves only a tiny bit in center when shaken.This will take about 1hour 25 to 30 minutes. Remove cake pan from water bath, remove foil. Cool cake on a wire rack until room temperature about 2 hours. Chill in refrigerator, uncovered until cold, then cover. Keep chilled at least overnight before removing from pan. To remove from pan cut around sides to carefully loosen bottom from sides with small sharp knife.remove side part of springform pan. Place cheesescake on serving dish.
- FOR TOPPING
- In a chilled bowl beat heavy cream until soft peaks form, add confectioners sugar and vanilla and beat until stiff. Spread over to and sides of cheesecake.
- Garish wth thin lemon slices, fresh berries and chocolate shavings
So that’s going to wrap this up for this exceptional dish lemon cheesecake with butter cookie crust recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
