7 bake lemon berry cheesecake Recipes

  • Berry Cheesecake Muffins
    butter, softened, sugar, eggs, flour, baking powder and
    11 More
    butter, softened, sugar, eggs, flour, baking powder, ground cinnamon, milk, cream cheese, softened, sugar, egg, grated lemon peel, fresh blueberries or 1 1/2 cups strawberries or 1 1/2 cups raspberries or 1 1/2 cups blackberries, all-purpose flour, brown sugar, ground cinnamon, cold butter
    1 hour , 16 ingredients
  • Baked Cheesecake
    graham cracker crumbs, sugar, butter, melted and
    9 More
    graham cracker crumbs, sugar, butter, melted, cream cheese, softened, sugar, eggs, sour cream, lemon juice, vanilla (or 2 tsp and 1 tsp almond extract which is what i use), sour cream, sugar, fresh berries (garnish )
    11 min, 12 ingredients
  • Danish Cheesecake
    granulated sugar, unsalted butter, room temperature, egg and
    13 More
    granulated sugar, unsalted butter, room temperature, egg, vanilla sugar or 1 tsp vanilla extract, all-purpose flour, baking powder, salt, milk, room temperature, eggs, granulated sugar, cream cheese, room temperature, raspberries, fresh or frozen, lemon zest , if using berries, cornstarch, sugar , brown if using apples, cinnamon , if using apples
    1 hour 10 min, 16 ingredients
  • Ricotta Cheesecake
    butter, softened, wheat germ, eggs, ricotta cheese, sugar and
    7 More
    butter, softened, wheat germ, eggs, ricotta cheese, sugar, sugar, corn starch, baking powder, vanilla, melted and cooled butter, grated lemon peel, fresh berries
    12 ingredients
  • Lemon Chiffon Cheesecake Lemon Chiffon Cheesecake
    lemon chiffon cheesecake, graham cracker crust and
    20 More
    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.
    1 hour 5 min, 22 ingredients




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