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Lemon Cheesecake with Butter Cookie Crust
Lemon Cheesecake with Butter Cookie Crust

Before you jump to Lemon Cheesecake with Butter Cookie Crust recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the surroundings we are all going to have to make some changes. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Keep reading for some methods to go green and save energy, largely in the kitchen.

Although it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. When you find out it will require 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. Countertop appliances will boil water or even steam vegetables faster than your stove, and use a lot less electricity. Many people wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is specifically effective when it’s full before a cycle is started. Save even more money by air drying and also cool drying your dishes as an alternative to heat drying them.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is definitely something we can all perform, without difficulty. A lot of it is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to lemon cheesecake with butter cookie crust recipe. You can have lemon cheesecake with butter cookie crust using 21 ingredients and 12 steps. Here is how you do it.

  1. Get 1 FOR COOKIE CRUST
  2. You need 2 1/2 cup butter cookie crumbs, I used pepperidge farms chessman cookies.You will need about 1 1/2 bags of the 7.25 oz bag.
  3. Prepare 1/4 cup confectioners sugar
  4. Provide 1/3 cup melted butter
  5. Take 1 FOR LEMON CHEESECAKE FILLING
  6. Use 5 8 ounce packages of cream cheese at room temperature
  7. Prepare 2 cup granulated sugar
  8. Use 1/4 tsp salt
  9. Provide 7 large eggs
  10. You need 24 oz sour cream ( 3 cups )
  11. Use 2 tbsp fresh lemon juice
  12. Take 2 tbsp lemon zest
  13. Prepare 1 tsp vanilla extract
  14. Get 1 FOR WHIPPED CREAM TOPPNG
  15. You need 2 1/2 cup heavy whipping cream
  16. Provide 3 tbsp confectioners sugar
  17. You need 1 tsp vanilla extract
  18. Use 1 FOR GARNISH
  19. Use 1 cup fresh berries of choice, some for serving after slicing
  20. Use 6 thin lemon slices
  21. Use 1/4 cup chcolate shavings
  1. PREPARE BAKING PAN
  2. Spray a 9 inche diameter removable bottom springform pan with 3 inch high sides with non stick spray, line bottom with parchment paper to fit.
  3. FOR CRUST
  4. Combine crumbs, confectioners sugar and butter mix well. Press into bottom and a bit up the sides of the prepared pan. Bake at 350 for about 10 minutes until golden brown. Cool before filling
  5. Cover bottom and sides of cooled prepared crust pan with a double layer of aluminum foil tightly.This is to keep cheesecake dry while baking in a water bath pan.
  6. PREPARE LEMON CHEESECAKE FILLING
  7. Prehat oven to 325
  8. In a large bowl beat cream cheese until smooth and fluffy, add sugar slowly than add salt. Beat in eggs one at a time, beat in sour cream, lemon juice, lemon zest and vanilla.Pour filling into prepated pan.
  9. Place foil wrapped cake in a large roasting pan. Pour enough very hot water into roasting pan to come halfway up cake pan. (this is the water bath ) Bake until filling is slightly puffy and moves only a tiny bit in center when shaken.This will take about 1hour 25 to 30 minutes. Remove cake pan from water bath, remove foil. Cool cake on a wire rack until room temperature about 2 hours. Chill in refrigerator, uncovered until cold, then cover. Keep chilled at least overnight before removing from pan. To remove from pan cut around sides to carefully loosen bottom from sides with small sharp knife.remove side part of springform pan. Place cheesescake on serving dish.
  10. FOR TOPPING
  11. In a chilled bowl beat heavy cream until soft peaks form, add confectioners sugar and vanilla and beat until stiff. Spread over to and sides of cheesecake.
  12. Garish wth thin lemon slices, fresh berries and chocolate shavings

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