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Simple Way to Prepare Speedy Lemon Cheesecake with Butter Cookie Crust

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Lemon Cheesecake with Butter Cookie Crust

Before you jump to Lemon Cheesecake with Butter Cookie Crust recipe, you may want to read this short interesting healthy tips about Treats that give You Power.

Eating healthy foods tends to make all the difference in the way we feel. We have a tendency to feel way less gross after we increase our consumption of nutritious foods and decrease our consumption of unhealthy foods. A piece of pizza will not cause you to feel as healthy as consuming a fresh green salad. Selecting healthier food choices can be challenging when it is snack time. Finding goodies that help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try one of the following wholesome snacks the next time you need some extra energy?

Eating almonds is an excellent choice as long as you don't have a nut allergy. Almonds offer a multitude of health advantages and are an excellent choice when you require a shot of energy. These kinds of nuts possess quite a lot of vitamins E, B2, and manganese. They actually do, however, contain tryptophan-the same enzyme that renders you tired after eating turkey. Having said that, you may not need a nap after eating almonds. These nuts unwind the muscles and provide a general sense of relaxation. From time to time eating almonds can also be a mood booster!

You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let's go back to lemon cheesecake with butter cookie crust recipe. You can cook lemon cheesecake with butter cookie crust using 21 ingredients and 12 steps. Here is how you do that.

The ingredients needed to cook Lemon Cheesecake with Butter Cookie Crust:

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

Steps to make Lemon Cheesecake with Butter Cookie Crust:

  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.

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