Lemon Cheesecake Recipe

When God gives you lemons… make lemonade? No; make lemon cheesecake! With this particular lemon cheesecake recipe, you actually don’t even need lemons… so I guess when God gives you lemon pudding… well, you know what to do!

The best part about this tasty lemon cheesecake is how deliciously simple and quick it is! It’s perfect for moms on the go or just plain people with packed schedules!

In hardly no time at all, you will have created (and be able to enjoy) such a decadent dessert like lemon cheesecake. Sat so long to that 3 hour chilling time… say hello to cheesecake in under an hour!

Yield: 6 servings

Ingredients:

Crust:
1/3 cup confectioner’s sugar
1/2 cup butter; melted
1 1/2 cup graham cracker crumbs

Filling:
8 ounces cream cheese
1 package instant lemon pudding
2 cups milk

Directions:

1) Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy.

2) Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill.

It’s so easy, hardly anyone could do it! I made this lemon cheesecake recipe countless times, especially when my schedule was busy or the days were so nice, I couldn’t bear to stay inside for TOO long!

For a fun variation, try mixing up a simple strawberry glaze for the top or if you’re particularly daring try adding some slicing strawberries to your cheesecake! With one easy addition, you have now created a strawberry-lemon cheesecake recipe of your very own. Without the strawberries, this cheesecake is just as good so go ahead, this lemon cheesecake recipe will take no time at all!

One…Two… Chocolate Fondue

Ready, set, fondue! This chocolate fondue recipe is so easy, if you blink, you just might miss it. The ingredients are basic, it tastes delicious—in fact, you don’t even need a fondue pot to make it! It doesn’t get much more basic than that! Let’s get started!

Ingredients:

• 12 ounces good quality semi-sweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons pure vanilla extract
• 3 tablespoons Grand Marnier or Amaretto liqueur (optional)
• Bite sized pieces of fruit or cake
  

Directions:

1) Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat.

2) Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake.

Yum! This chocolate fondue recipe is so delicious! My best friend and I have a little pink fondue pot and when we hang out, at nights we’ll break out the fondue pot, this recipe, and a chick flick! It’s so much fun.

Also, there are many different options to serve this recipe with. We especially like bananas, strawberries, pineapple, and mandarin oranges.

Pound cake is good too just so long as it doesn’t get crumby and break into pieces and fall into the chocolate.

For a special treat, try dipping tiny pieces of cheesecake into the fondue. We don’t do cheesecake too often, but when we do it’s so good! Try this recipe for yourself… make a night of it. It’s a great addition to any “girl’s night in” or “at-home date night”. Enjoy this fantastic chocolate fondue recipe… make seconds if necessary!

Cream Cheese Pound Cake Recipe

Regular pound cake is definitely delicious, but what if you could take it one step further? What if you could have cream cheese pound cake? This cream cheese pound cake recipe is totally yummy and I especially love it with fresh strawberries and some cool whip! It’s so good.

If you like original pound cake then you will love this recipe even more. It’s easy to make, serves enough for a party, and stores well if you can’t finish it in one day. (Unlikely!)

You can top it with just about any fruit or topping imaginable or it’s great plain too. No matter how you slice it, this recipe takes the cake in my book!

Yield: 1 (10-inch) cake

Ingredients:

• 1 1/2 cups butter or margarine, softened
  
• 1 (8-ounce) package cream cheese, softened
  
• 3 cups sugar
  
• 6 large eggs
  
• 3 cups all-purpose flour
  
• 1/8 teaspoon salt
  
• 1 tablespoon vanilla extract

Directions:

1) Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.

2) Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

3) Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Well, that’s about it. If you doubt just how tasty this pound cake is then try it for yourself! You too, will love this cake! Go now… let’s get to baking!

Patriotic Pound Cake Recipe

It’s the fourth of July! There are fireworks, there are picnics, there is music, there are desser–. Oh wait, where are the desserts! Never fear, this triple layer pound cake will surely save the day.

It’s a light blend of raspberries, strawberries, and blackberries which make you want to step up like Uncle Sam and proclaim, “Pound cake, I want you!”

This pound cake recipe is great for 4^th of July festivities. This cake is great for any gathering and if it’s a really large party, you can even make this cake in addition to some fun 4^th of July cupcakes.

Remember, any good party is only as good as the food you fill your guests with. With this cake, people will be knocking down your door, looking for the recipe and looking for another piece or cake!

Prep Time: 20 minutes

Total Time: 4 hours and 20 minutes

Yield: 8 servings

Ingredients:

• 3/4 cup cold milk
• 1 ½ cups cool whip topping; thawed and divided
• 10.75 oz. (one whole cake) frozen pound cake
• 1/4 cup orange juice
• 2 cups mixed raspberries and sliced strawberries
• 1/4 cup blackberries

Directions:

1) Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.

2) Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer.

3) Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.

4) Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator

For 4^th of July, or Jimmy’s 4^th birthday, this cake is perfect. It’s better than cupcakes, it’s better than ice cream… it’s pound cake—patriotic pound cake.