Baked Lemon Cheesecake—Prototype 7:
It seemed like more than two years have passed since I last updated my lemon prototypes. The latest lemon presented here in mid-2016—which makes this flavor a great summer choice—reflects my major cheesecake overhaul of 2015.
3-Cheese Blend (1CT-1NC-4YG):
Prepare ahead of time 32 ounces of yogurt cheese, derived from two 32-ounce containers (that's 64 ounces altogether) of nonfat yogurt. If the resulting yogurt cheese falls below 32 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference. To this yogurt cheese combine 8 ounces of whipped, lowfat cottage cheese and 8 ounces of softened Neufchatel cheese ("light cream cheese").

2 oz. melted, white chocolate
1 tablespoon lemon juice (tip: heat up or microwave this juice a little, then add it directly to the melted white chocolate, and mix thoroughly)
8 oz. (1 cup) 3-cheese blend (see above)
1/3 cup granulated sugar
2 teaspoons grated lemon peel
2 oz. All-Bran, ground up

Place the resulting mixture in the greased pan and pre-bake without tub at 300 degrees for 5-10 minutes, depending on the mixture's thickness (closer to 10 minutes if thin enough to be fully distributed across the pan's bottom by gentle shaking, closer to 5 minutes if thick enough to require spreading out this mixture by pressing on it with a utensil and/or fingers), then cool enough to comfortably touch at least the pan's upper sidewall.

1 5/8 cups granulated sugar
40 oz. (5 cups) 3-cheese blend (see above)
2 teaspoons vanilla
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1/4 cup + 1 tablespoon (5 tablespoons altogether) arrowroot
5 eggs

Pour the batter over the crust and bake this cheesecake in a tub at 300 degrees for 120 minutes (if using a 9 1/2" pan). Then cool the cheesecake down while still in oven (with this oven shut off) and in tub with door slightly ajar for an hour. Afterwards, remove from oven and tub and continue to cool down at room temperature for another 120 minutes, then remove from pan and refrigerate.

Lemon Cheesecake—Prototype 7

This one was served at Living Hope Church and was gone in probably about half an hour.

It was sort of a struggle for me to detect a good lemon presence in the batter (but the crust was fine).

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