Chef's easy to make Lemon Cheese Cake

chef97 · Post by **chef97** » Fri May 27, 2011 11:44 am

This recipe is easy to make and will put a smile on the faces of your loved ones for sure!

Chef’s easy to make Lemon Cheesecake
Yield: 2 cheese cakes

Crust

Ingredients
2 cups Graham Cracker crumbs
½ lb butter
2 cups finely chopped pecans

Method
1. Combine all ingredients then pack into pie pans (disposable pans are fine)
2. Bake at 350 degrees for 15 minutes.
3. Allow to cool.

Filling

Ingredients
2 cups soft cream cheese
2 cups lemon pudding
8oz whipped topping

Method
1. Whip cream cheese until soft. (Use hand mixer and works best if you leave cream cheese on counter for 15 min prior to mixing)
2. Mix in cold lemon pudding until fully incorporated.
3. Pour filling into crust and spread evenly
4. Top each cheese cake with 4oz of whipped topping
5. Let set under refrigeration for at least two hours before serving.

As always, Happy Cooking!

tmoney1224 · Post by **tmoney1224** » Fri May 27, 2011 1:51 pm

Damn that sounds good!

chef97 · Post by **chef97** » Fri May 27, 2011 3:28 pm

tmoney1224 wrote:Damn that sounds good!

If you don't want to do any baking you can buy the pre-made graham cracker pie shells.... Then it would be even easier to make > a no-bake cheese cake....

BIGBrandon2785 · Post by **BIGBrandon2785** » Fri May 27, 2011 4:11 pm

chef97 wrote:
tmoney1224 wrote:Damn that sounds good!
If you don't want to do any baking you can buy the pre-made graham cracker pie shells.... Then it would be even easier to make > a no-bake cheese cake....

lol,no bake cheese cake.Im gonna be drunk as fuck tryin to make this

tmoney1224 · Post by **tmoney1224** » Wed Jun 01, 2011 9:31 am

Alright heading to the store tonight, gonna pick up the ingredients to make this as our treat. Can't wait.

chef97 · Post by **chef97** » Wed Jun 01, 2011 11:13 am

Cool.... I hope you and yours enjoy!

tmoney1224 · Post by **tmoney1224** » Wed Jun 15, 2011 3:40 pm

I added some lemon zest and some lemon juice (was already making some shrimp scampi). It is on the soft side for a cheesecake but still delicious. Thanks chef!

tmoney1224 · Post by **tmoney1224** » Fri Jun 17, 2011 10:42 am

Took the second pie to a potluck dinner and it got scarfed down pretty quickly

chef97 · Post by **chef97** » Fri Jun 17, 2011 12:03 pm

Awesome! Thanks for the feedback tmoney and I'm glad you liked it... If I was more tech capable I would plate and take pics of my recipes too.... I can attach pics to e-mails but don't know how to do it here yet...

tmoney1224 · Post by **tmoney1224** » Fri Jun 17, 2011 12:06 pm

chef97 wrote:Awesome! Thanks for the feedback tmoney and I'm glad you liked it... If I was more tech capable I would plate and take pics of my recipes too.... I can attach pics to e-mails but don't know how to do it here yet...

www.photobucket.com set up an account to host the pictures, up load the picture, and cut and paste the img code it gives you in your post.

Primetyme199 · Post by **Primetyme199** » Sat Jun 18, 2011 12:51 pm

Just bought all the ingredients, my daughter will be making this soon.

tmoney1224 · Post by **tmoney1224** » Sat Jun 18, 2011 1:42 pm

Primetyme199 wrote:Just bought all the ingredients, my daughter will be making this soon.

Forgot one thing, make sure you give it more than 2 hours in the fridge. I cut into it after about 2:30 hours and it was still really soft. I would probably give it overnight.

Also, chef, would it completely ruin it if I threw it in the freezer? Would it crystallize?

chef97 · Post by **chef97** » Sat Jun 18, 2011 11:25 pm

tmoney1224 wrote:
Primetyme199 wrote:Just bought all the ingredients, my daughter will be making this soon.
Forgot one thing, make sure you give it more than 2 hours in the fridge. I cut into it after about 2:30 hours and it was still really soft. I would probably give it overnight.

Also, chef, would it completely ruin it if I threw it in the freezer? Would it crystallize?

When I make these at work I do freeze them for a while so the slices stand up after cutting them.... So, no it doesn't hurt the dessert at all... The lemon pudding has to be thick and cold when you blend in the cream cheese for best results.... Thanks for the link tmoney.... Perhaps I will start posting pics here on this forum very soon...