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Рецепт Lemon Chiffon Cheesecake
by CookEatShare Cookbook

Lemon Chiffon Cheesecake
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  Порций: 8

Ингредиенты

  • 3 8 ounce pkg 1/3 less fat
  • Philadelphia Cream Cheese
  • 1 ¼ c. sugar or possibly Splenda (divided)
  • ¼ teaspoon kosher salt
  • ½ teaspoon lemon extract
  • 1 teaspoon real vanilla flavoring
  • 1 T lemon juice
  • 3 large large eggs
  • 2 c. fat free lowfat sour cream (divided)
  • 1 c. fat free half and half
  • ¼ c. sifted flour
  • 2 ½ c. lemon curd (divided)
  • 1 ¼ logs of sugar cookie dough for crust

Инструкции

  1. Prepare cookie dough crust in advance. Form cookie dough into a ball and roll to fit a greased 10-inch spring form pan. It is okay if dough spreads up the sides (looks decorative after baking).Pre bake crust till light golden. Let cool completely before pouring batter in.
  2. Cream together in a mixer, cream cheese, 3/4 cup sugar, salt, lemon extract and vanilla flavoring (add in lemon juice last).
  3. Make sure all ingredients are completely mixed;set aside. In a Separate mixing bowl, lightly beat large eggs, 1½-cup lemon curd, 1 cup of the lowfat sour cream, and 1 cup half & half.
  4. Turn mixer on low and slowly add in to creamed mix. Gradually increase speed to medium.
  5. Fold in sifted flour one tbsp at a time till fully incorporated.
  6. Pour batter into the pre-baked crust. Place into 350°F preheated oven and bake for one hour.
  7. Remove from oven and let cool on wire rack for 20 min.
  8. Mix together the remaining sugar, lowfat sour cream and lemon curd. Spread topping onto cooled cheesecake. Turn oven up to 450°F. Return cheesecake to oven for 10 min, then turn oven off and leave cheesecake in oven for 1 hour.Remove and let cool completely on a wire rack before chilling in the refrigerator for 3 hrs or possibly over night before serving.