EASY CREAMY LEMON CHEESECAKE
I’ve used regular cream cheese, Neuchatel, light cream cheese, store brand, and a combination of all of them trying to reduce calories and fat. But, what I’ve found is that the best tasting cheesecake is going to be full fat cream cheese. I also believe the Philadelphia brand is the best and not just because I’m from the Philly area. It tastes the best!
Easy Creamy Lemon Cheesecake
Now, let’s get onto softening the cream cheese. I have also tried softening cream cheese in the microwave on defrost for a minute or two however it doesn’t soften the middle as the outer edges do. The edges tend to get too warm. I find the best way to soften cream cheese is just to let it sit on the counter for 30 minutes or more depending how warm is your kitchen. You can always soften it in the microwave on the defrost setting but, be careful not to make it too soft.
If you don’t have a zester, I recommend using a sharp knife to remove the lemon zest (only yellow part of peel.) Then cut it into fine pieces. If you attempt to use a cheese grater, you may grate some of the rind (the white part of peel) which is bitter. You only want the yellow part of the peel. If you don’t have a zester, I highly recommend getting one. There is a lot of flavor in citrus peels (i.e. lemon, lime, orange.) The zester can be used for coconut, whole nutmeg, garlic, onion and other fruits or vegetables.
Ingredients
Instructions
For Complete Recipes Please See : noplatelikehome.com
Easy Creamy Lemon Cheesecake
Now, let’s get onto softening the cream cheese. I have also tried softening cream cheese in the microwave on defrost for a minute or two however it doesn’t soften the middle as the outer edges do. The edges tend to get too warm. I find the best way to soften cream cheese is just to let it sit on the counter for 30 minutes or more depending how warm is your kitchen. You can always soften it in the microwave on the defrost setting but, be careful not to make it too soft.
If you don’t have a zester, I recommend using a sharp knife to remove the lemon zest (only yellow part of peel.) Then cut it into fine pieces. If you attempt to use a cheese grater, you may grate some of the rind (the white part of peel) which is bitter. You only want the yellow part of the peel. If you don’t have a zester, I highly recommend getting one. There is a lot of flavor in citrus peels (i.e. lemon, lime, orange.) The zester can be used for coconut, whole nutmeg, garlic, onion and other fruits or vegetables.
Ingredients
- 2 8 oz. pkgs of Philadelphia brand cream cheese softened
- ½ cup of white granulated sugar
- 2 eggs
- 1 tsp of vanilla extract
- Juice of a whole lemon
- 1 tsp lemon zest
- 1 Graham cracker Pie crust
Instructions
- Remove cream cheese from refrigerator for about 30 minutes to soften or in microwave on defrost setting.
- Preheat oven to 350 F degrees.
- Put the softened cream cheese in a mixing bowl and mix on medium speed for two minutes.
- .............................
For Complete Recipes Please See : noplatelikehome.com
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