Three Lemon Cheesecake Recipe

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Three Lemon Cheesecake
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Ingredients
16
Count
Nutrition
443
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Instructions
  2. First, remove the cream cheese from the refrigerator so that it can soften. It will be about the right temperature by the time it's needed.
  3. Remove the zest from the lemons with a zester or grater. Reserve the lemons for later, leaving them out at room temperature, and put the zest in a small saucepan.
  4. Add the cream to the zest and heat just until the cream starts to bubble. Watch the pan carefully, since cream goes from bubbling to overflowing in a split second. Remove the pan from the heat,cover it, and let the zest steep for 45 minutes. In the meantime, prepare the cheesecake's crust.
  5. Preheat your oven to 375 degrees F.
  6. Stir together the graham cracker crumbs, sugar, and salt. Stir in the butter until the mixture is uniformly moistened. With the bottom of a glass, press the crumbs into the bottom of a 9-inch springform pan. Bake the crust for 4 to 8 minutes, until it is barely browned at the edges. Let it cool.
  7. When the zest/cream mixture has steeped for 45 minutes pre-heat your oven to 500 degrees F.
  8. Using a stand mixer or a powerful hand-held mixer, beat the cream cheese at low speed until smooth. Add the sugar and continue beating until smooth, scraping down the bowl regularly.
  9. Increase the speed to medium-high and add the eggs one at a time. Then beat in the flour. Finally, strain the lemon zest cream and add the cream, beating until the mixture is smooth and uniform.
  10. Pour the batter into the prepared crust. Place the pan on a baking sheet to catch any leaks, and bake the cheesecake for 10 minutes. Lower the temperature to 200 degrees F and bake the cheesecake for another 10 to 20 minutes, until it is light brown on top, cracked, and just barely set in the center.
  11. Cool the cheesecake on a rack until it is slightly warm to the touch, then prepare the glaze.
  12. Juice the reserved 3 lemons and strain the juice to remove any pulp and seeds. Measure out 1/2 cup of the juice (if you don't have 1/2 cup, add enough water to make 1/2 cup).
  13. Put the cornstarch in a saucepan and whisk in the lemon juice. Heat the mixture over medium-high heat, whisking constantly, until it thickens to the consistency of pudding, 3 to 5 minutes. Remove from the heat and stir in the sugar. While the glaze is till hot, spread it evenly over the cooled cheesecake. Cover the cheesecake and chill it thoroughly before serving.
  14. From: Desserts That Have Killed Better Men Than Me
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 443.27 Kcal (1856 kJ)
Calories from fat 249.17 Kcal
% Daily Value*
Total Fat 27.69g 43%
Cholesterol 123.27mg 41%
Sodium 376.96mg 16%
Potassium 117.5mg 2%
Total Carbs 43.46g 14%
Sugars 20.27g 81%
Dietary Fiber 0.93g 4%
Protein 6.74g 13%
Vitamin C 6mg 10%
Iron 0.9mg 5%
Calcium 70mg 7%
Amount Per 100 g
Calories 303.72 Kcal (1272 kJ)
Calories from fat 170.72 Kcal
% Daily Value*
Total Fat 18.97g 43%
Cholesterol 84.46mg 41%
Sodium 258.28mg 16%
Potassium 80.51mg 2%
Total Carbs 29.78g 14%
Sugars 13.89g 81%
Dietary Fiber 0.64g 4%
Protein 4.62g 13%
Vitamin C 4.1mg 10%
Iron 0.6mg 5%
Calcium 48mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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