Lemon on Lemon on Lemon Cheesecake

Sunny Days are for Lemon EVERYTHING!

Hello Cake Lovers and Bakers! We are smack dab in the middle of the hottest season of the year. It's the middle of Summer so that means it's time for some fun summer recipes. I was so excited to see that a few of you requested that I make a lemon cheesecake!

Well, not only did I create a lemon cheesecake for you but I played around a bit and added a secret ingredient (which of course you can omit). This was such a fun process from start to finish. The best part was having you guys guess the secret ingredient on the fan page! That was absolutely hilarious.

Without further ado, let's get to it! As always, you can check out the video tutorial below and Subscribe to Marisha's Couture Cakes if you haven't done so already.

Lemon On Lemon On Lemon Cheesecake

Lemon Cheesecake Recipe 16 oz Cream Cheese 3/4 C Sugar 2 Eggs 2 tsp Lemon Zest Juice of 1/2 large lemon 1 tsp Vanilla Extract 1 C Lemon Curd 1 Tsp Cherry Koolaid powder Crust 1 pack (9) Lemon Shortbread Cookies 2 tbsp Butter 2 tsp Cherry Koolaid 1 drop Pink Gel Dye

Glaze 1 C Water 2 tsp Corn Starch 1 tbsp Sugar 1 tsp Cherry Koolaid


Wilton Piping Tip Set: Metal Cake Turner: My Kitchen Aid Mixer: Springform Pan:


Cheesecake Batter-

In a standing mixer or mixing bowl: Add your softened room temperature cream cheese and beat until smooth. Next, add in the granulated sugar and vanilla extract. Beat for one minute then add the lemon zest.

Squeeze in lemon juice, and continue to beat for two to three minutes. Lastly, add in eggs and mix for one minute. Set aside.

Pink Lemon Crust

I added my lemon cookies and butter into a blender which also works as a food processor. Optional: Add a sprinkle of cherry koolaid and a drop of pink gel dye for some extra cherry tartness and color.

Form your crust into a 6 or 7 inch spring form pan. Pour batter into the crust leaving a 1/4 cup of batter aside to add a sprinkle of koolaid too. Swirl your pink batter into the pan of cheesecake batter.

Wrap the pan in foil and place into a hot water bath. The water should come up about half way. Bake in a preheated 350 degree oven for one hour.

When done, turn off the oven and leave the cheesecake in for 1 hour. At this time spread your lemon curd onto the cheesecake using an offset spatula. For ultimately smoothness you can try heating your curd until it reaches a pour-able consistency.

Make a citrus pink glaze with the koolaid, cornstarch and water. Place into a small pot and let it come to a boil. Pour this over the cheesecake and allow some to drizzle down the sides. Let it set for a minute, and then finish with my favorite stabilized whipped cream frosting. See above for the recipe.

You can now shop my recommended products from the MCC storefront on Amazon. Click the link to see my favorite baking tools and support the channel! http://www.amazon.com/shop/marishasco...

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