Hello, I am Kate. Today, I’m gonna show you how to make lemon cheesecake with butter cookie crust recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really 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 favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Lemon Cheesecake with Butter Cookie Crust is something that I have loved my whole life.
To be with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Get 1 FOR COOKIE CRUST
- Take 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.
- Make ready 1/4 cup confectioners sugar
- Take 1/3 cup melted butter
- Take 1 FOR LEMON CHEESECAKE FILLING
- Get 5 8 ounce packages of cream cheese at room temperature
- Make ready 2 cup granulated sugar
- Take 1/4 tsp salt
- Make ready 7 large eggs
- Prepare 24 oz sour cream ( 3 cups )
- Prepare 2 tbsp fresh lemon juice
- Take 2 tbsp lemon zest
- Get 1 tsp vanilla extract
- Prepare 1 FOR WHIPPED CREAM TOPPNG
- Take 2 1/2 cup heavy whipping cream
- Take 3 tbsp confectioners sugar
- Get 1 tsp vanilla extract
- Get 1 FOR GARNISH
- Make ready 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 it up with this distinctive dish lemon cheesecake with butter cookie crust recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
