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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lemon cheesecake with butter cookie crust. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Lemon Cheesecake with Butter Cookie Crust is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Lemon Cheesecake with Butter Cookie Crust is something which I have loved my whole life.

To make the crust, blend the cookies, butter and sugar. Mix the egg yolks into the above ingredients. Use graham crackers, Oreos, lemon cookies, sugar cookies, gingersnaps, chocolate chip cookies, peanut butter cookies or shortbread.

To get started with this recipe, we must first prepare a few components. You can cook lemon cheesecake with butter cookie crust using 21 ingredients and 12 steps. Here is how you can achieve that.

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

Add sugar, and beat until combined and fluffy. Add cookie butter, vanilla, and salt; mix on medium speed until combined. I also picked up the Meyer Lemon Thin cookies at Trader Joes for the cookie crust and also their lemon curd for the topping. I used Meyer lemons in the cheesecake batter as well, and it is simply delicious.

  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

Thank you The second time I ordered the house-made cheesecake, I inquired about the crust and server informed me it was the butter and ground almonds that make it so darn good. So here we are a month or so later and I'm taking that butter and almond tip and delivering you guys an amazing lemon cheesecake recipe with an incredible crust. Press into an ungreased pie or springform pan. You pretty much just smash some gingersnap cookies into crumbs, mix with butter and press it into the bottom of a springform pan for the crust and then you simply mix the cream cheese, eggs, sugar, lemon and sour cream for the cheesecake itself before baking! This lemon cookie cheesecake delight is just that.

So that’s going to wrap this up for this special food lemon cheesecake with butter cookie crust recipe. Thanks so much for reading. I am confident you will 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 family, colleague and friends. Thank you for reading. Go on get cooking!