Lemon Cheesecake with Cherry Topping | How to make Lemon Cheesecake with Cherry Topping

2 reviews
Rate It!
ByKiran Kardani
Created on 31st Oct 2015
  • Lemon Cheesecake with Cherry Topping, How to make Lemon Cheesecake with Cherry Topping
Lemon Cheesecake with Cherry Toppingby Kiran Kardani
  • Lemon Cheesecake with Cherry Topping | How to make Lemon Cheesecake with Cherry Topping (10 likes)

  • 2 reviews
    Rate It!
  • By Kiran Kardani
    Created on 31st Oct 2015

About Lemon Cheesecake with Cherry Topping

I use my food processor to make and my pressure cooker to

Lemon Cheesecake with Cherry Topping, a deliciously amazing recipe to treat your family members. This recipe of Lemon Cheesecake with Cherry Topping by Kiran Kardani will definitely help you in its preparation. Surprisingly the preparations for Lemon Cheesecake with Cherry Topping can be done within few minute. Isn't it interesting. Also, the time taken for cooking Lemon Cheesecake with Cherry Topping is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 5 people.A lot of times making Lemon Cheesecake with Cherry Topping can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Lemon Cheesecake with Cherry Topping is just too tempting. Cooking Lemon Cheesecake with Cherry Toppingat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Lemon Cheesecake with Cherry Topping is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofLemon Cheesecake with Cherry Topping from Better Butter.

  • Prep Time0mins
  • Cook Time30mins
  • Serves5People
Lemon Cheesecake with Cherry Topping

Ingredients to make Lemon Cheesecake with Cherry Topping

  • 6 graham crackers
  • 1 Tbsp. granulated sugar
  • 4 Tbsp. melted butter
  • 1/4 tsp. almond extract
  • 1 1/2 Cup confectioners sugar
  • 3 Tbsp. cornstarch
  • 1 tsp. lemon zest
  • 2 8-oz. packages cream cheese at room temperature
  • 2 eggs at room temperature
  • 4 Tbsp. fresh lemon juice
  • 1 1/2 Cup water

How to make Lemon Cheesecake with Cherry Topping

  1. Before starting: Let the cream cheese and the eggs come to room temperature. Zest the lemon (yellow rind only) into a small bowl. Place the lemon into the microwave for 15 seconds and then roll it between your hand and shelf.
  2. Make the crust by placing the graham crackers and sugar into your food processor and process until smooth. Melt the butter in a small dish in the microwave and then add the almond extract to it.
  3. Turn processor on low and slowly add the butter mixture; process until well and all of the crumbs are moistened.
  4. Remove the blades and pour the crumbs into the bottom of a 7" no-leak springform pan. Start at the center and press the crumbs evenly across the bottom and up the sides about 1". Set aside. Wash and dry the processor bowl and blades.
  5. Make the filling by placing the confectioners sugar and cornstarch into the processor bowl. Attach the lid and process on slow about 30 seconds or until the sugar is smooth and free of clumps. Remove the lid.
  6. Cut the cream cheese blocks in half and place around the blades, on top of the sugar; space as evenly as possible. Attach lid. Pulse the processor until the cheese is partially blended into the sugar; stop and scrape down the sides.
  7. Turn on low and drop the eggs, one at a time, into the mixture blending about 30 seconds in between and after the eggs to ensure they are well blended.
  8. Remove the lid and use a rubber spatula to scrape the sides and bottom making sure all of the cheese incorporated. Reattach the lid, turn the processor back to low and add in the lemon zest and juice. Blend just until combined.
  9. Remove the lid and the processor bowl from the base but leave the blades in so the batter doesn't leak through the middle! Pour the batter into the pan over the crust.
  10. Plug in your pressure cooker, set the cook time for 30 minutes and press start. Pour 1 1/2 cups into the cooker and center the rack inside. Place the pan on top of the rack, close the lid and set the pressure valve to airtight or closed.
  11. When the cooking time has elapsed, turn the cooker off and let the cake remain inside for 10 minutes or until no pressure remains. Carefully open the lid and remove the cake to a rack.
  12. Gently blot the top with a paper towel to remove any moisture. Let it rest 15 minutes before covering loosely with a clean cheese cloth or lint-free dish towel.
  13. Serve warm within the next 20 minutes, at room temperature in about 45 minutes or place in the refrigerator to chill for at least 4 hours before serving.
  14. To serve, gently run a thin knife around the edge of the cake before unlatching and removing the springform sides of the pan. Top with cherry or blueberry pie filling (if desired), slice and serve.
My Tip: This cake may also be wrapped tightly (once chilled) and frozen for up to 6 months.

Reviews for Lemon Cheesecake with Cherry Topping (2)

Sujata Limbu2 years ago
looks so beautiful and yummmyy :D
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Sukhmani Bedi2 years ago
Amamzing!! :)
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