Hey everyone, Jason Griffith here! When I’m craving a dessert that’s both wonderfully refreshing and perfectly sweet with a ...

If you’re looking for a dessert that’s rich, creamy, and bursting with fresh lemon flavor, these Lemon Cream Cheese Squa ...

But after you make and taste Ina Garten‘s Limoncello Cheesecake Bars, it’s going to be hard to wait until after dinner to ...

With mixer running on low speed, gradually add limoncello, lemon juice, and vanilla, beating until combined, about 1 minute. Add eggs, 1 at a time, beating until incorporated, about 1 minute.

Heat the oven to 375°F. Lightly grease 36 (1 1/2-inch) mini muffin-pan cups. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square.

For the Lemon Cheesecake Filling: 3 (8-oz.) packages cream cheese, at room temperature. 1/2 c. granulated sugar. 1/4 c. powdered sugar. 2 tbsp. fresh lemon juice. 1 tbsp. finely grated lemon zest.

Creamy cheesecake, ... reserve the yolk for the filling. then press the crumbly mixture firmly into a parchment‑lined 9‑inch square pan. ... cold butter, lemon zest, and a pinch of salt until ...

Preheat the oven to 325°F and position a rack in the center. Butter a 9-inch-square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest, and salt.

Yossy Arefi’s lemon yogurt cheesecake is perfect for a sugar-enhanced December because while it’s plush and rich from the requisite cream cheese, it’s also bright and tangy from Greek yogurt ...

Lemon Raspberry Cheesecake with a Pound Cake Crust. Ingredients. Pound Cake. 3 cups all purpose flour. 1/2 teaspoon salt. 1 tablespoon baking powder. 4 sticks softened butter (I used salted) ...