Lemon Cheesecake Recipe

If you ever find yourself in the mood for a refreshing dessert, try making a slice of Lemon Cheesecake. This dessert is usually made with cream cheese and lemon juice, and can be topped with whipped cream, sliced strawberries or raspberries.

This Lemon Cheesecake Recipe is a staple in my house. We use this recipe to celebrate almost every major holiday, and it’s incredibly delicious, so I thought I would share it with you today. ????

A lemon cheesecake recipe that’s perfect for summer dessert, but equally delicious at any time of year.. Read more about baked lemon cheesecake recipe and let us know what you think.

Summer isn’t the time to be trapped in front of a hot stove, therefore this Lemon Cheesecake is ideal for the occasion! It’s a no-bake dessert that’s simple to make. The taste is tangy and citrusy, with a smooth and creamy texture. The no-bake filling is prepared with condensed milk, cream cheese, and gelatin, while the basic foundation is made using digestive biscuits and butter. Adding homemade lemon curd as a finishing touch adds just the right amount of zing! It’s the ideal combination of sweet and sour. This lemon cheesecake will make you fall in love!

Lemon-Cheesecake-Recipe

Lemon Cheesecake: How to Make It

This no-bake cheesecake comes together quickly. Crushed digestive biscuits and melted butter are used to make a biscuit foundation. It’s then poured into a springform cake pan and refrigerated. Meanwhile, mix together cream cheese, lemon zest, and the other ingredients to make the filling. It’s put on top of the base and put in the fridge to set.

The lemon curd is then made and set aside to cool. The cheesecake is then topped with whipped cream after the lemon curd has been poured on top.

How to Make a Homemade Lemon Cheesecake

— Instead of digestive biscuits, use vanilla wafers as a foundation.

– Use Philadelphia cream cheese for the finest results. Mascarpone cheese may also be used for cream cheese.

– To make a baked version, combine 500g cream cheese, 1 cup caster sugar, 4 eggs, grated lemon zest, lemon juice, and 400g mascarpone in a mixing bowl. Bake for one hour after pouring over the foundation.

– Make tiny “bars” out of this no-bake lemon cheesecake. Use a rectangle springform cake pan instead of a round springform cake tin, then slice the cheesecake into bars after it has set.

– To create a vegan version, replace the lemon curd with vegan butter, vegan cream cheese, coconut cream, and gelatin (or lemon jelly).

— To make this lemon cheesecake keto, prepare the filling using a keto-friendly sugar substitute. Bake the crust until golden, using coconut flour, almond flour, and butter.

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How to Keep Lemon Cheesecake Fresh

Refrigerate the cheesecake for up to 4-5 days.

Instructions

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In a Ziploc bag, place the digestive biscuits and smash them with a rolling pin.

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Mix in the melted butter until everything is well combined.

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Fill a cake pan halfway with the biscuit mixture, smooth it out evenly, and chill for 30 minutes.

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Prepare the gelatin in the meanwhile. Make the cream now. Whisk together the cream cheese, lemon zest, lemon juice, and condensed milk, then fold in the gelatin.

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Place the cream in the mold, on top of the biscuit, and refrigerate overnight.

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To make lemon curd, follow these steps: After the eggs have been foamed with sugar, add the lemon peel and juice.

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In a saucepan, combine all of the ingredients and simmer over low heat until a thick, homogenous consistency is achieved. Then take the pan from the heat and stir in the butter. Refrigerate the lemon curd after covering it with foil and allowing it to cool.

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Spread lemon curd on top of the Lemon Cheesecake and finish with whipped cream.

Notes

Full-fat cream cheese is ideal for this dish! Store-bought crust is also an option.

Lemon cheesecake is one of my favorite desserts. I think a fresh, citrusy lemon flavor is perfect for this light-as-air cheesecake, and without the extra calories that comes with the traditional graham cracker crust, you have to feel good about every bite.. Read more about creamy lemon cheesecake and let us know what you think.

Frequently Asked Questions

How do you make Mary Berry lemon cheesecake?

To make Mary Berry lemon cheesecake, you will need to mix together the following ingredients: 1/2 cup of sugar 1/4 cup of flour 3 tablespoons of cornstarch 2 tablespoons of butter, melted and cooled slightly 1/2 cup of lemon juice 1/4 teaspoon of salt 3 eggs, beaten 1/2 cup of sour cream 1/4 cup of lemon zest 1/4 teaspoon of vanilla extract 1/2 cup of cream cheese, softened To make the lemon cheesecake, you will need to mix together the following ingredients: 1/2 cup of sugar 1/4 cup of flour 3 tablespoons of cornstarch 2 tablespoons of butter, melted and cooled slightly 1/2 cup of lemon juice 1/4 teaspoon of salt 3 eggs, beaten 1/2 cup of sour cream 1/4 cup of lemon zest 1/4 teaspoon of vanilla extract 1/2 cup of cream cheese, softened To make the lemon cheesecake, you will need to mix together the following ingredients: 1/2 cup of sugar 1/4 cup of flour 3 tablespoons of cornstarch 2 tablespoons of butter, melted and cooled slightly 1/2 cup of lemon juice 1/4 teaspoon of salt 3 eggs, beaten 1/2 cup of sour cream 1/4 cup of lemon zest 1/4 teaspoon of vanilla extract

What is the difference between New York style cheesecake and regular cheesecake?

New York style cheesecake is a dense, rich cake with a smooth, creamy texture. It is typically baked in a springform pan and has a light to dark brown crust. The top of the cake is usually sprinkled with sugar or cinnamon and sometimes nuts.

Why do you add lemon to cheesecake?

The lemon juice helps to prevent the cheesecake from cracking.

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