br>Make filling and bake cheesecake: Reduce oven temperature to 300
hubarb is tender. Cool. Add lemon juice to taste.
Preheat
ilk, sour cream, eggs, lemon juice and lemon zest until smooth. Transfer
Stir in the cream and lemon zest and juice. Beat with
4 cup sugar and lemon zest in a food
up sugar, vanilla extract and lemon zest. Add the cream cheese
mooth.
Add sour cream & lemon juice & beat until well blended
In small bowl, mix lemon sugarfree gelatin with boiling water until fully disolved. Set aside. In a separate large bowl, blend cream cheese with next three ingredients. Beat until very smooth. Add gelatin mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning PAM sprayed pie plate. Refrigerate 2-3 hours.
Whip additional 1 cup of heavy cream with sweetener and billow over the top of your cheesecake. If you like, sprinkle a bit of chopped walnuts or slivered almonds.
Mix crust ingredients together and press in spring form pan.
Bake 350\u00b0 for 20 minutes or till light brown.
Mix all cheesecake ingredients together till smooth.
After crust has cooled pour in cheesecake and bake in 450\u00b0 degree oven for 5-7 minutes.
turn oven down to 250\u00b0 degrees and bake 30 minutes more.
Cool completely and refrigerate.
For sauce combine sugar and raspberries in sauce pan.
Boil and if desired strain to remove the seeds.
Chill and serve over cheesecake.
own to 325 degrees for cheesecake.
Allow pie crust to
t a time. Stir in lemon juice, zest, and vanilla, blending
heese, eggs, white sugar, lemon juice, and lemon extract in a food
ie filling onto center of cheesecake.
o cool completely.
Make cheesecake:
Using an electric mixer
f sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in
dd the sugar, then flour, lemon juice and 1 teaspoon vanilla
nto the bottom of a cheesecake pan.
Bake for 6
inutes then eat.
Optional lemon topping.
Heat and mix
Mix graham cracker crumbs, butter and cinnamon in a bowl. Press firmly into bottom and up sides of 8-inch pie plate. Refrigerate until firm.
For the filling, beat cream cheese until smooth. Add condensed milk, lemon peel and juice, and vanilla. Beat until creamy. Pour into crust.
Refrigerate overnight. Garnish with additional grated lemon and lime peel.
he cream cheese, vanilla and lemon zest together with an electric