Introduction: Lemon on Lemon on Lemon Cheesecake
Sunny Days are for Lemon EVERYTHING!
It's the end of Summer but that doesn't mean we shouldn't celebrate with summer recipes! I was requested to make a lemon cheesecake! Well, not only did I create a lemon cheesecake for you but I played around a bit and added a secret ingredient (which of course you can omit). This was such a fun process from start to finish.
Watch the step by step tutorial above!
Start off by getting all of your ingredients together.
*Lemon Cheesecake Recipe*
16 oz Cream Cheese
3/4 C Sugar
2 tsp Lemon Zest
Juice of 1/2 large lemon
1 tsp Vanilla Extract
1 C Lemon Curd
1 Tsp Cherry Koolaid powder
(9) Lemon Shortbread Cookies
2 tbsp Butter
2 tsp Cherry Koolaid
1 drop Pink Gel Dye
1 C Water
2 tsp Corn Starch
1 tbsp Sugar
1 tsp Cherry Koolaid
Stabilized Whipped Cream:
Chocolate Cookie Recipe: https://www.youtube.com/watch?v=V_m2Y...
Strawberry Lemonade: https://www.youtube.com/watch?v=mjMvJ...
Strawberry Lemonade Cupcakes: https://www.youtube.com/watch?v=0cLpp...
Step 1: Cheesecake Batter
In a standing mixer or mixing bowl...
Add your softened room temperature cream cheese and beat until smooth.
Next, add in the granulated sugar and vanilla extract. Beat for one minute then add the lemon zest.
Squeeze in lemon juice, and continue to beat for two to three minutes.
Lastly, add in eggs and mix for one minute. Set aside.
Step 2: Pink Lemon Crust
I added my lemon cookies and butter into a blender which also works as a food processor.
Optional: Add a sprinkle of cherry koolaid and a drop of pink gel dye for some extra cherry tartness and color.
Form your crust into a 6 or 7 inch spring form pan.
Pour batter into the crust leaving a 1/4 cup of batter aside to add a sprinkle of koolaid too. Swirl your pink batter into the pan of cheesecake batter.
Wrap the pan in foil and place into a hot water bath. The water should come up about half way.
Bake in a preheated 350 degree oven for one hour.
Step 3: Lemony Goodness
When done, turn off the oven and leave the cheesecake in for 1 hour. At this time spread your lemon curd onto the cheesecake using an offset spatula. For ultimately smoothness you can try heating your curd until it reaches a pour-able consistency.
Make a citrus pink glaze with the koolaid, cornstarch and water. Place into a small pot and let it come to a boil. Pour this over the cheesecake and allow some to drizzle down the sides.