philadelphia cream cheese lemon cheesecake recipes
Filed Under: cake,dessert,spring,bake  

- 1 18 1/2-ounce package yellow cake mix
- Lemon Cream Cheese Frosting
- 1/2 cup water
- 1/2 cup (1 stick) butter, room temperature
- 6 large eggs
- 1 tablespoon grated lemon peel3/4 cup raspberry preserves
- 1/2 cup whipping cream
- 1 1/2 cups sliced almonds, toasted

- 3 tablespoons fresh lemon juice
- 3 teaspoons grated lemon peel
- 11 ounces cream cheese, room temperature
- 1 1/4 cups buttermilk
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 cups cake flour
- 1 teaspoon ground cinnamon
1 teaspoon baking powder
- 1 tablespoon ground ginger
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 3/4 cups powdered sugar, sifted
- 1 1/4 teaspoons vanilla extract
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon juice
- Cake
- Frosting:
- 1 teaspoon grated lemon peel
- 2 cups sugar
- 4 large eggs

- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1/2 cup plus 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 2 large eggs
- 3/4 cup cake flour (not self-rising)
- 1/8 teaspoon salt
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened
- 2 1/2 teaspoons freshly grated lemon zest

- For crust
- 3/4 cup graham cracker crumbs
- 3 tablespoons powdered sugar
- 3 8-ounce packages cream cheese, room temperature
- 3 large eggs
- 1/4 cup fresh lemon juice
- Fresh mint sprigs (optional)
- 3/4 cup hazelnuts, toasted
- 1 tablespoon grated lemon peelLemon slices (optional)
- 5 tablespoons unsalted butter, meltedFor filling
- 1 cup sugar

- 1 cup walnuts, toasted
- 2 teaspoons grated lemon peel
- Filling
- Crust
- 3 tablespoons butter, melted
- Topping
- 2 teaspoons grated lemon peel
- 1/2 cup frozen lemonade concentrate, thawed
- 2 8-ounce packages cream cheese, room temperature
- 3/4 cup sour cream
- 1 11 1/4-ounce jar purchased lemon curd
- 6 whole graham crackers (about 3 ounces)
- 2/3 cup chilled whipping cream
- 1 cup sour cream, room temperature
- 8 small mint sprigs
- 2 1/4-inch-thick lemon slices, each cut into 4 wedges
- 2 large eggs
- 1/2 cup sugar

- White chocolate curls
- 1/3 cup sliced almonds, toasted
- 1/4 cup fresh lemon juice
- 3 tablespoons sugar
- 1 cup sour cream, room temperature
- Crust
- 1/4 cup (1/2 stick) unsalted butter, meltedFilling
- 2 teaspoons (packed) grated lemon peel
- 4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
- 1 cup whole almonds, toasted
- 1 1/4 cups sugar
- 3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped2 8-ounce packages cream cheese, room temperature
- 5 large eggsTopping
- 3/4 cup ground crisp lemon-flavored cookies (about 2 1/2 ounces)
- 1/4 cup whipping cream
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon grated lemon peel
- 2 teaspoons finely grated lemon peel
- 2 teaspoons vanilla extract