You'll love these old fashioned lemon cheesecake recipes that feature the tangy taste of lemon. Cheesecake is the perfect dessert to lift you up after a so-so day.
Be sure to try Maria's easy Scottish lemon and lime cheesecake. It's refreshingly tart and rich and so good tasting!
Submitted by Maria, Scotland
2 Regular tubs of soft cheese
1/2 tub of double cream
1 packet of digestive biscuits
Sugar to taste
Crush your biscuits and mix in melted butter. Get a cake tin and make a base with the biscuits and butter. Leave in fridge to set for 20-30 minutes. While that's in fridge, start on making your topping.
Mix all your soft cheese in a bowl with lemon and lime zest. Keep the lemons and limes and squirt the juice into the mixture. Then add 1/2 a tub of double cream. Mix really well, NO LUMPS!
IF TOO BITTER OR TANGY TO YOUR TASTE, ADD SUGAR TO SWEETEN. BUT NOT TOO MUCH. REMEMBER, IT NEEDS TO HAVE A SHARP TASTE!
Spread your lemon and lime cheesecake mixture onto your crumb base and for decoration put lemon and lime zest on top, or a thin slice of lime or lemon with a twist.
Set in fridge for 2-4 hours to get firm before serving.
Vintage Newspaper Clipping (c.1950s)
1 Package lemon jelly powder
1 Cup boiling water
1 8-ounce package cream cheese
1 Cup cottage cheese
1 Cup granulated sugar
1 Cup sour cream
1 Teaspoon almond flavoring
Graham Crust Ingredients:
1-1/2 Cup Graham crumbs
1/4 Cup butter, melted
2 Tablespoons granulated sugar
Make jelly with boiling water and set aside until partially firm. Beat cottage cheese and cream cheese. Add sugar and sour cream and continue beating until smooth. Add flavoring. Combine crumbs, butter and sugar to form crust.
Pour cheesecake mixture into crust. Bake 8 to 10 minutes at 350°F.
Treasure of Personal Recipes (c.1945)
This dessert is similar to an unbaked cheesecake once served at Woolworth's lunch counters.
Graham Crumb Crust:
25 Graham crackers, rolled fine
1 tablespoon granulated sugar
1/4 pound butter, melted
Line bottom of 8 x 12-inch pan with above, saving 1/2 cup for topping later.
Cream Cheese Filling:
1 package lemon jello
1 cup boiling water
2 8-ounce packages cream cheese
1 cup granulated sugar
1 can (13 ounces) Milnot®
2 teaspoons vanilla
Pour Milnot® into large bowl and whip with mixer until stiff.
Dissolve lemon jello in 1 cup boiling water in a separate bowl. Cool to jelly stage and beat until foamy.
In another bowl, using an electric mixer, cream the cheese well, and add the sugar. Add to the whipped Milnot®, using mixer. Put in vanilla and lastly add the beaten jello. Beat well with mixer.
Pour in prepared pan and scatter remaining crumbs on top. Refrigerate for 12 hours. Cut in squares and serve plain. —Mrs. George W. Connon