Free Online Recipes

Sign Up login

Lemon Chiffon Cheesecake Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Lemon Chiffon Cheesecake

Category   Desserts - Breads
Sub Category   None

3 - 8 oz pkg cream cheese
1 1/4 cup sugar
1/4 tsp. salt
1/2 tsp. lemon extract
1 tsp. vanilla
1 Tbsp. lemon juice
3 large eggs
2 cups sour cream (divided)
1 cup half and half
1/4 cup sifted flour
2 1/2 cups lemon curd (divided)
1 1/4 logs of sugar cookie dough for crust

Prepare cookie dough crust ahead of time. Form cookie dough into a ball and roll out 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 until light golden brown. Let cool completely before pouring batter in.
Cream together in a mixer, cream cheese, 3/4 cup sugar, salt, lemon extract and vanilla flavoring (add lemon juice last). Make sure all ingredients are completely mixed;set aside. In a Separate mixing bowl, lightly beat eggs, 1 1/2 cup lemon curd, 1 cup of the sour cream, and 1 cup half & half. Turn mixer on low and slowly add to creamed mixture. Gradually increase speed to medium. Mix in sifted flour one tablespoon at a time until fully incorporated.
Pour batter into the pre-baked crust. Place into 350°F preheated oven and bake for one hour. Remove from oven and let cool on wire rack for 20 minutes.
Remove and let cool completely on a wire rack before chilling in the refrigerator for 3 hours or over night before serving.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Lemon Chiffon Cheesecake recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.