Zesty Lemon Cheesecake With Very Lemon Topping

Zesty Lemon Cheesecake With Very Lemon Topping

Crust

  • 1 ½ – 2 Cups Shortbread cookie crumbs (Approx. 10 cookies)
  • ¼ Cup melted butter or margarine.

Filling

  • 3 8oz.Pkg. Cream Cheese ( 2 8oz. Pkg. Neufchatel and 1 8oz. Fat Free Cream Cheese is what was used in this recipe)
  • ¾ Cup Sugar
  • 3 Lg, Eggs
  • Zest of one Lg. Lemon (save the remaining lemon for use in the topping)
  • 1 tsp. Mexican Vanilla

Topping

  • 10oz. Lemon Pie Filling
  • ½ Cup Sour Cream
  • ¼ Cup Sugar
  • Zested Lemon Whites (grate the lemon down into the flesh, extracting some of the juices)
  • ½ tsp. Mexican Vanilla

Directions

Crust


  1. Mix the cookie crumbs and melted butter together.
  2. After mixing, press into the bottom of a 9” spring form pan.
  3. Bake for 10 minutes at 350*F. Remove and let cool while mixing the filling.

Filling

  1. In a large mixing bowl, mix cream cheese and sugar together until light and fluffy.
  2. Add the eggs and mix well.
  3. Add the Mexican Vanilla and mix.
  4. Zest the lemon peel into the mixture and blend together.
  5. Pour the mixture into the pan and spread evenly.
  6. Bake for 45 minutes at 370*F.; Remove from oven and let cool (about 30 minutes). Then take a butter knife and run around the edge to release from the spring form pan.

Topping

  1. In a small bowl mix together the lemon pie filling, sour cream, and sugar.
  2. Zest the lemon whites into the mixture. Zest all the way into the flesh releasing some of the juices.
  3. Spread the topping over the cheesecake. Refrigerate for several hours. Serve and enjoy!

*The remaining lemon can be frozen, juiced for later use, used for dinner, or used in tea.

I have always loved cheesecakes. I remember as a little girl thinking that the no-bake cheesecake was among the yummiest of things. Now, as a grown woman, I have a deep love and passion for baking all sorts of cheesecakes. I look forward to my daughter growing up helping me create these wonderful kitchen favorites.

I have taught myself to create cheesecakes using just about every type of cheese I can. Some of the harder or smoked cheeses can be used to make a main dish cheesecake. I have found that I do not particularly care for goat cheese. The pungent flavor of the goat cheeses does not seem to agree with my pallet. I do tell people I talk to that you don’t know if it works or if you will like it unless you try it! If you have a person in your life that can’t seem to get enough of your cooking (even if it is a dog) let them be your “taster”.

I have a basic rule of thumb for the dessert type cheesecakes. For every package of cream cheese use 1 egg and ¼ cup of sugar. This is what I have found that works for me. Sometimes I use less or more sugar. It just depends on how I feel and what I think will work. I have also used brown sugar as a topping. When I use sugar as a topping I usually leave out most of the sugar in the cheesecake itself. This helps to balance the sweetness of the cake.

This Zesty Lemon Cheesecake is a great one to have with iced tea. So as the warmer days start to appear, serve this up with a tall glass of iced tea. Not going to be warm yet? Hot tea and coffee also go very well with a slice of it!

I do hope you enjoy this cake. It’s one of my favorite creations.

©MaryMartha Miller, 2011

About giascott

Writer, blogger, cook, grandmother, mother, wife, radio personality, outdoor enthusiast, dog enthusiast, crafter, artist, and part-time nut~~I've earned a lot of t-shirts in my day! I'm one of those crazy independent women who can cut down a tree, build you a shed, sew you a dress, cook your dinner, make some soap, pitch a tent, build a fire, catch some fish, dig in the garden, chase a kid or two, write you a poem, paint you a picture, and a dozen other things...just don't ask me to sing! I'm also embarking on a relatively new portion of my life, one of being disabled. I'm learning some lessons along the way about a lot of things too.
This entry was posted in Desserts, Easy, Make-Ahead, Recipes and tagged , , , , . Bookmark the permalink.

1 Response to Zesty Lemon Cheesecake With Very Lemon Topping

  1. Pingback: My Lemon Cheesecakes » Blog Archive » lemon cheesecake soap recipe

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