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Lemon Cheesecake with Butter Cookie Crust
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 Ways To Live Green Plus Conserve Money In The Kitchen.

Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. That has totally changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the specialists, to clean up the natural environment we are all going to have to make some improvements. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. The kitchen is a good starting point saving energy by going more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as efficiently as they should. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. It is quite easy to live green, after all. Mostly, all it requires is a little bit of common sense.

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

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

Chocolate Peanut Butter Cheesecake with Peanut Butter Ganache & Nutter Butter Cookie CrustWildflour's Cottage Low Carb Cheesecake With Pecan CrustJust a Pinch. splenda, lemon juice, vanilla extract, eggs, sour. These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. Cool completely on a wire rack. Cookie crumb crusts are the go-to choice for cheesecake and some pies. These step-by-step photo Making a cookie crumb crust is thought by many to be easier than a regular pie crust—and with a Use it for cheesecake, lemon meringue pie, banana cream pie, chocolate pie, Key lime pie.

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