180 bake cheesecake lemon Recipes

sweetened condensed milk, cream cheese, lemon juice, vanilla, graham cracker pie crust, cherry pie filling

margarine, melted, graham cracker crumbs, sugar, cream cheese, softened, sweetened condensed milk, eggs, lemon juice, sour cream

sultanas, bourbon or whisky, oil, for greasing, cm sponge disc (cut from a large ready-made sponge flan case), caster sugar , plus 2 tbsp, cornflour, full-fat soft cream cheese, vanilla essence, grated zest and juice of 2 lemons, eggs, lightly beaten, double cream, bananas, butter, caramel sauce or maple syrup, to serve

cream cheese, softened, eagle brand sweetened condensed milk (regular or low-fat ), lemon juice, vanilla extract, graham cracker crumbs, pecans, chopped

cookie crumbs or 1 (7 oz) packet plain cookies, crushed, cocoa powder, more if desired, melted butter, cream cheese, at room temp, sweetened condensed milk, lemon juice, after dinner mints, i use squares cut in half diagonally, thickened cream, whipped & sweetened

graham cracker crumb crust (or can use chocolate or vanilla flavor, i like the chocolate), philadelphia cream cheese, softened, philadelphia cream cheese, softened, sugar (must be sifted), vanilla, fresh lemon juice, soft butter, cool whip frozen whipped topping, thawed, divided (return the remaining half of the cool whip to the freezer and use for the next time), pie filling (use favorite flavor , i like cherry or blueberry)

butter, melted, vanilla extract, plain flour, ground cinnamon, ground nutmeg, caster sugar, hazelnuts , roasted, chopped coarsely, apricot jam, warmed, chocolate truffles, to decorate (see my other recipes), vanilla extract, cream cheese, softened, ricotta cheese, caster sugar, lemon juice, eggs

cheesecake filling (i use philadelphia ready to eat ), fresh lemon zest, grand marnier, vanilla extract, salt, sugar, cinnamon flavored animal crackers (i use cats cookies from trader joes, the regular flavor), flour, baking powder, egg, milk, vegetable oil (for deep frying), powdered sugar (optional), blueberry syrup (recipe below ) (optional)

biscuits, butter, double cream, light cream cheese, lemon (rind and juice), icing sugar

prepared graham cracker crust (regular size, not large), sweetened condensed milk, cream cheese (or neufchatel cheese), lemon juice

cream cheese, softened, sugar, vanilla extract, grated lemon peel, graham cracker pie crust

graham cracker crumbs, sugar, butter, melted, cream cheese, softened, powdered sugar, lemon juice

eggs, flour, ricotta cheese, sugar, baking powder, lemon , zest of, grated, amaretto liqueur or 3 tbsp grand marnier, apricots or 1/4 cup oranges or 1/4 cup pineapple or 1/4 cup strawberry, diced

prepared graham cracker pie crust, cream cheese, room temperature, cool whip, granulated sugar, lemon juice

cream cheese, at room temperature, granulated sugar, fresh grated orange lemon peel, vanilla extract, env. unflavored gelatin, orange juice -- fresh squeezed, apricot puree -- (recipe below ), whipping cream -- lightly whipped

lemon jell-o gelatin (prepared as per package directions and chilled to semi-firm stage), evaporated milk , such as carnation, refrigerated until well chilled, unflavored gelatin, softened in, water, crushed pineapple, well drained, cream cheese, granulated sugar, vanilla extract, graham cracker pie crusts (such as recipe 63068, doubled)

chocolate sandwich style cookies (oreo cookies work the best), melted butter or 1/2 cup margarine, cream cheese, softened, lemon juice, vanilla (can use 1-1/2 tablespoon), whipping cream , unwhipped, sugar (or use 2/3 cup confectioners ), cherry pie filling (or use blueberry pie filling)

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.