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LEMON WAFER COOKIES. LEMON WAFER
LEMON WAFER COOKIES. COOKIES N CREAM ICE CREAM. FRESH GINGER COOKIES.
Lemon Wafer Cookies
- A small sweet cake, typically round, flat, and crisp
- A packet of data sent by an Internet server to a browser, which is returned by the browser each time it subsequently accesses the same server, used to identify the user or track their access to the server
- (cookie) a short line of text that a web site puts on your computer's hard drive when you access the web site
- (cookie) the cook on a ranch or at a camp
- (cookie) any of various small flat sweet cakes (`biscuit' is the British term)
- A person of a specified kind
- A drink made from or flavored with lemon juice
- gamboge: a strong yellow color
- a small evergreen tree that originated in Asia but is widely cultivated for its fruit
- The evergreen citrus tree that produces this fruit, widely cultivated in warm climates
- A yellow, oval citrus fruit with thick skin and fragrant, acidic juice
- yellow oval fruit with juicy acidic flesh
- Fasten or seal (a letter, document, etc.) with a wafer
- a small thin crisp cake or cookie
- thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)
- a small adhesive disk of paste; used to seal letters
Lemon Supreme Cheesecake Recipe
INGREDIENTS:
Crust
1 1/2 cups vanilla wafer crumbs (40 cookies)
2 tablespoons sugar
1/2 teaspoon grated lemon peel
1/4 cup butter, melted
Filling
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
1 cup whipping (heavy) cream
1 tablespoon grated lemon peel
3 tablespoons fresh lemon juice
1/4 teaspoon salt
Topping
1 jar (10 or 11 1/4 oz) lemon curd (about 1 cup)
1/2 cup whipping (heavy) cream
1 tablespoon sugar
DIRECTIONS:
1. Heat oven to 325°F. In medium bowl, mix crust ingredients. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 inch up side. (For best results, do not use dark pan.)
2. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. On low speed, beat in 1 cup whipping cream, the lemon peel, lemon juice and salt until smooth. Pour into crust-lined pan.
3. Bake 55 to 60 minutes or until set but still slightly jiggly in center. Cool in pan on wire rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes.
4. In small bowl, stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1/2 inch of edge. Refrigerate at least 3 hours or overnight.
5. Just before serving, remove side of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. Store in refrigerator.
High Altitude (3500-6500 ft): In step 3, place pan of hot water on oven rack below cheesecake; bake 1 hour 15 minutes.
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Post je objavljen 09.11.2011. u 07:11 sati.