Lemon Cheesecake with Butter Cookie Crust
Lemon Cheesecake with Butter Cookie Crust

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lemon cheesecake with butter cookie crust. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lemon Cheesecake with Butter Cookie Crust is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Lemon Cheesecake with Butter Cookie Crust is something which I have loved my whole life.

Add flour and ground cookies to the Add the eggs one at a time. Blend in the lemon zest and juice. Pour mixture into the cooled crust.

To get started with this particular recipe, we have to 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.

  1. Make ready 1 FOR COOKIE CRUST
  2. Take 2 1/2 cup butter cookie crumbs, I used pepperidge farms chessman cookies.You will need about 1 1/2 bags of the 7.25 oz bag.
  3. Make ready 1/4 cup confectioners sugar
  4. Take 1/3 cup melted butter
  5. Prepare 1 FOR LEMON CHEESECAKE FILLING
  6. Make ready 5 8 ounce packages of cream cheese at room temperature
  7. Make ready 2 cup granulated sugar
  8. Get 1/4 tsp salt
  9. Make ready 7 large eggs
  10. Take 24 oz sour cream ( 3 cups )
  11. Prepare 2 tbsp fresh lemon juice
  12. Take 2 tbsp lemon zest
  13. Prepare 1 tsp vanilla extract
  14. Take 1 FOR WHIPPED CREAM TOPPNG
  15. Prepare 2 1/2 cup heavy whipping cream
  16. Take 3 tbsp confectioners sugar
  17. Take 1 tsp vanilla extract
  18. Make ready 1 FOR GARNISH
  19. Take 1 cup fresh berries of choice, some for serving after slicing
  20. Get 6 thin lemon slices
  21. Prepare 1/4 cup chcolate shavings

A small portion of that lemony mix is then combined with cream cheese, sugar, lemon pudding and sour cream to create an extra dense and creamy cheesecake filling with a splash of citrus. Stir cookie crumbs and butter in medium bowl until evenly moistened. The crust is super easy with using Nairn's ginger stem cookies and butter. It pairs gorgeously with the creamy dreamy lemon filling.

  1. PREPARE BAKING PAN
  2. 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.
  3. FOR CRUST
  4. Combine crumbs, 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
  5. 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.
  6. PREPARE LEMON CHEESECAKE FILLING
  7. Prehat oven to 325
  8. 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.
  9. 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.
  10. FOR TOPPING
  11. 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.
  12. Garish wth thin lemon slices, fresh berries and chocolate shavings

The cookie crust also stood up well to slicing and serving and made a pretty edge to this delightful cake. Because of the simplicity I am not sure I will bake a cheesecake. This lemon cheesecake features an almond cookie crust, too. If you have leftover batter, pour it into a buttered ramekin to make a crustless cheesecake. I love these little lemon cheesecakes for this time of year, because the ginger and molasses cookie crust just feels so "holiday" to me.

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