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

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, lemon cheesecake with butter cookie crust. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

We use amaretti cookies (Italian almond cookies) to make the crust. The almond cookies used in this recipe are a Cuisines. Add flour and ground cookies to the Add the eggs one at a time.

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

To get started with this particular recipe, we must 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 that.

  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. Take 1/4 cup confectioners sugar
  4. Make ready 1/3 cup melted butter
  5. Prepare 1 FOR LEMON CHEESECAKE FILLING
  6. Get 5 8 ounce packages of cream cheese at room temperature
  7. Make ready 2 cup granulated sugar
  8. Get 1/4 tsp salt
  9. Get 7 large eggs
  10. Make ready 24 oz sour cream ( 3 cups )
  11. Get 2 tbsp fresh lemon juice
  12. Get 2 tbsp lemon zest
  13. Prepare 1 tsp vanilla extract
  14. Make ready 1 FOR WHIPPED CREAM TOPPNG
  15. Prepare 2 1/2 cup heavy whipping cream
  16. Get 3 tbsp confectioners sugar
  17. Get 1 tsp vanilla extract
  18. Prepare 1 FOR GARNISH
  19. Make ready 1 cup fresh berries of choice, some for serving after slicing
  20. Take 6 thin lemon slices
  21. Make ready 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. These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. 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. I love these little lemon cheesecakes for this time of year, because the ginger and molasses cookie crust just feels so "holiday" to me. I used Among Friends' Shane's Molasses Ginger Cookie Mix for the crust. This baking mix is made with whole grains, with no gums or fillers, and is totally gluten-free!

So that is going to wrap it up for this exceptional food lemon cheesecake with butter cookie crust recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!