[rocketmom]

I want to make a simple cheesecake recipe using what I have on hand. Premade graham cracker cookie crust, 2- 8 oz pkg cream cheese...eggs, sugar, vanilla and fresh lemons. I found a recipe for these exact ingredients, imagine that, but it only calls for vanilla. How would I add some fresh lemon juice and zest to this recipe without screwing it up. Would I add it in addition to the vanilla or sub out? Not really enough at 1/2 tsp to even give it much flavor I would think. A no bake cheesecake recipe I have calls for 1/3 cup lemon juice. Would I add some type of starch(corn or potato) or flour to help bind it? I am a cake/cupcake/cookie/pie baker to the max but am not too experienced on cheesecakes.



Philadelphia Brand 3 step cheese cake

What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
Make It
HEAT oven to 325°F.

BEAT cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

 

[disgo]

Google lemon cheesecake.

 

[CaroleD53]

I think if you add the zest of one or two lemons (don't know how big they are where you are) and the juice of one it would be fine. I wouldn't put the vanilla in if I was using the lemon.

 

[mamanacy]

You can always increase the vanilla to a tsp. and add the lemon zest. Not sure about the lemon juice. Maybe lemon extract?????. If you are using a regular graham cracker pie crust be careful not to fill too full. Hope this helps. N

 

[Carlavine]

I agree, I would put lemon zest in. You don't want to interfere with the cake setting up by putting in too much liquid. Enjoy the cake!

 

[dlarkin]

I am an experienced cheesecake baker but only do the really big baked ones in a spring form. The additional lemon juice would not affect a large one. I would stick with 1/2 tsp vanilla extract and add the lemon juice. The lemon zest should not affect anything as it is not water. Plus I think both the zest and juice might be overpowering. Next time check out lemon extract which you can find at spice store. If you want help with a big one let me know.

I could really use some help with cupcakes/cakes. Mine do not turn out very well even when using a box mix. I know how to decorate but that does not make up for cupcakes that are flat with air holes in them.

 

[afoster]

I have a recipe (old German Cheesecake) from scratch. Many ingredients and time consuming but really good. It calls for 3 Tablespoons of lemon juice. Don't know if that helps or not.

 

[Lafemmefran]

I have made this Philadelphia Heavenly Orange Cheesecake several times and everyone says it is delicious. Just substitute the lemon for the orange.

1envelope unflavored gelatin
1/2 cup orange juice
3 packages (8 oz) each Philadelphia Cream Cheese softened
3/4 C sugar
1 tub (12 oz) Cool Whip thawed
1 tb grated orange peel
1 pre made chocolate or graham cracker crust.

Soften gelatin in juice in small saucepan; stir over low heat until dissolved.

Beat cream cheese and sugar on medium speed of electric mixer until blended.

Add gelatin mixture gradually. Refrigerate about 30 min or until slightly thickened

Gently stir in whipped topping and peel. Pour into crust. Refrigerate 3 hours. Store leftovers in frig.

****you might go lighter on the lemon juice since it is stronger than orange juice****

 

[rocketmom]

Thank you all for the great advice. I do have lemon extract in my pantry. Had a brain far...er brain cramp since i make some really rockin' Italian lemon iced cookies at Christmas.

Cupcakes can be tricky. I will post my tips later today as i am running late to get my darling Polish Prince to the doc. Following up on some pulmonary embolisms (emboli?). Will make cake later when we get back home and will let everyone know how it comes out after suppertime.

 

[Lucille103]

Yummmmmmm to the recipes, i love cheese cake

 

[jditlin]

Rather than using the lemon juice, grate some zest (the very outer edge of the peel) into the cheese mixture. You will find that gives more flavor than the juice.

 

[domesticgod]

If you add a generous amount of lemon zest, you can skip the lemon juice or extract altogether.

 

[Ozzie Jane]

I want to make a simple cheesecake recipe using what I have on hand. Premade graham cracker cookie crust, 2- 8 oz pkg cream cheese...eggs, sugar, vanilla and fresh lemons. I found a recipe for these exact ingredients, imagine that, but it only calls for vanilla. How would I add some fresh lemon juice and zest to this recipe without screwing it up. Would I add it in addition to the vanilla or sub out? Not really enough at 1/2 tsp to even give it much flavor I would think. A no bake cheesecake recipe I have calls for 1/3 cup lemon juice. Would I add some type of starch(corn or potato) or flour to help bind it? I am a cake/cupcake/cookie/pie baker to the max but am not too experienced on cheesecakes.

The unbaked cheesecakes I've made in the past asked for gelatine which will set the filling after refrigeration. Jane

Philadelphia Brand 3 step cheese cake

What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
Make It
HEAT oven to 325°F.

BEAT cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

 

[JillF]

My favorite lemon cheesecake recipe calls for all 3, vanilla, lemon juice, and the zest. It's really good, but it's a large one in a spring form pan.

 

[cattdages]

Funny timing! I was at a wedding yesterday and one of the other guests whom I have met a few times at parties at the bride's house greeted mr with "I know you..you're the. Cheesecake lady".

The recipe I use includes both vanilla and lemon juice. It is a New York cheesecake.