Serves 10 - 12 ( number of guests or portions)
This is a truly luscious Lemon Cheesecake with a silky smooth filling that literally melts in the mouth. Preparation is key with this one, as you can see the preparation times are long with the cooling. But trust me on this one, it is so worth it. Adding the lemon sauce with sour cream is a luxurious addition to this or any other Lemon Cheesecake. This little number is definitely worth the wait and effort involved in preparing it. Do not be tempted to take shortcuts, especially on the chilling side of things; it will ruin the final cheese cake for you. This luscious lemon cheese cake has always been a great hit for me any time i bring it out and the guests all comment on how well it tastes. I have even had requests from friends and family to make this one for them for their own parties and dinners.
Ingredients:
Base:
Base:
pre-heat oven to 180 oC.
1. In a bowl, combine all of the base ingredients.
2. press into the base of a 10 inch spring form pan.
Filling:
3. In a mixing bowl, beat the cream cheese and sugar until smooth.
4. Add the eggs one at a time, until all combined.
5. Add the lemon juice, lemon rind and vanilla and blend till just blended, do not over blend.
6. Pour on top of the base in the sprig form pan.
7. bake in oven for 55 minutes, or until centre is almost set, remove from oven. While cooking prepare the topping.
Lemon Topping:
8. In a mixing bowl, combine all of the Lemon topping ingredients.
9. Once the spring form has been removed from oven, allow to cool for 5 minutes, then pour on lemon topping.
10. Return to oven for a further 10 minutes, then allow to cool
11. Once cool, place in the fridge overnight.
Serve a slice of Cheesecake and enjoy.
This is a complicated cheese cake, but there are other simpler and a lot QUICKER cheese cakes that taste amazing available.
Article Source: http://EzineArticles.com/?expert=Rob_Foley
This is a truly luscious Lemon Cheesecake with a silky smooth filling that literally melts in the mouth. Preparation is key with this one, as you can see the preparation times are long with the cooling. But trust me on this one, it is so worth it. Adding the lemon sauce with sour cream is a luxurious addition to this or any other Lemon Cheesecake. This little number is definitely worth the wait and effort involved in preparing it. Do not be tempted to take shortcuts, especially on the chilling side of things; it will ruin the final cheese cake for you. This luscious lemon cheese cake has always been a great hit for me any time i bring it out and the guests all comment on how well it tastes. I have even had requests from friends and family to make this one for them for their own parties and dinners.
Ingredients:
Base:
- 105g digestive biscuits, broken into fine crumbs
- 90g finely chopped nuts
- 50g sugar
- 75g melted butter
- 896g room temperature cream cheese
- 250g sugar
- 4 eggs
- 50ml lemon juice
- grated lemon rind of one half medium lemon
- 10 ml vanilla extract
- 460g sour cream
- 50g sugar
- 2g finely grated lemon rind
- 5ml vanilla extract
Base:
pre-heat oven to 180 oC.
1. In a bowl, combine all of the base ingredients.
2. press into the base of a 10 inch spring form pan.
Filling:
3. In a mixing bowl, beat the cream cheese and sugar until smooth.
4. Add the eggs one at a time, until all combined.
5. Add the lemon juice, lemon rind and vanilla and blend till just blended, do not over blend.
6. Pour on top of the base in the sprig form pan.
7. bake in oven for 55 minutes, or until centre is almost set, remove from oven. While cooking prepare the topping.
Lemon Topping:
8. In a mixing bowl, combine all of the Lemon topping ingredients.
9. Once the spring form has been removed from oven, allow to cool for 5 minutes, then pour on lemon topping.
10. Return to oven for a further 10 minutes, then allow to cool
11. Once cool, place in the fridge overnight.
Serve a slice of Cheesecake and enjoy.
This is a complicated cheese cake, but there are other simpler and a lot QUICKER cheese cakes that taste amazing available.
Article Source: http://EzineArticles.com/?expert=Rob_Foley
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