Lemon Cheesecake
Cheesecake is one of my favorite desserts out there! I love it because it's simple, delicious, and there are endless flavor combinations! This Lemon Cheesecake with Lemon Compote is the perfect colorful and springy dessert. Bright and perfect for your Easter table. Lemon is such a fun flavor for spring. Make it with me!
Another delicious cheesecake recipe I have on my blog is my Salted Caramel Cheesecake! A Salted Caramel, Chocolate, Peanut Explosion. I topped mine with salted caramel and chocolate drizzle, and chopped peanuts! Of course, an obligatory dobble of whip cream! I finished off each piece with its own French Macaron! SO YUMMY!! Grab that recipe right here! https://cozycornerresep.blogspot.com//search?q=salted-caramel-cheesecake-factory-take
To make this cheesecake, I always use the new Cheesecake Factory At Home Cheesecake Mixes! The flavors come in Original, Strawberry, and Salted Caramel.
For the Lemon flavor, I chose to use the Original Cheesecake Flavor mix and bake it in the oven, following the directions exactly on the box. I followed the *chef's tips in the instructions for a denser, creamier cheesecake. I add a little lemon juice and lemon extract to the batter before baking, then top the cheesecake with a delicious lemon compote. YUM!
Lemon Cheesecake with Lemon Compote
You will need:
3 tablespoons butter, melted
1 box cheesecake factory original cheesecake mix
2 8 ounce packages cream cheese, softened
2 tablespoons half and half
3 tablespoons sour cream
3 eggs
1 teaspoon lemon extract
2 teaspoons lemon juice
3 tablespoons butter, melted
1 box cheesecake factory original cheesecake mix
2 8 ounce packages cream cheese, softened
2 tablespoons half and half
3 tablespoons sour cream
3 eggs
1 teaspoon lemon extract
2 teaspoons lemon juice
Prepare cheesecake as directed on the box.
When cheesecake finishes, let cool in the fridge for 4 hours-overnight. Decorate how you desire by drizzling chocolate and salted caramel syrups over the top. Sprinkle on the chopped peanuts and finish with whip cream and a french macaroon. Enjoy!
When cheesecake finishes, let cool in the fridge for 4 hours-overnight. Decorate how you desire by drizzling chocolate and salted caramel syrups over the top. Sprinkle on the chopped peanuts and finish with whip cream and a french macaroon. Enjoy!
For the Lemon Compote:
1 teaspoon grated lemon rind
1/2 cup fresh lemon juice
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon orange juice
Instructions: Bring lemon rind, lemon juice, sugar, and cornstarch to a boil in a saucepan over medium heat. Stir constantly. Reduce heat to simmer and cook 2 to 3 minutes or until sauce is thick. Remove from heat and stir in 1 teaspoon orange juice.
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