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Lemon cheesecake is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It's enjoyed by millions daily. Lemon cheesecake is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have lemon cheesecake using 6 ingredients and 6 steps. Here is how you can achieve that.
Ingredients needed to make Lemon cheesecake:
- 200 g digestive biscuits
- 60 g butter
- 1 lemon zest and juice of
- 300 g medium fat cream cheese I used original Philadelphia
- 75 grams caster sugar
- 150 ml double cream
When I serve this cheesecake, before cutting it, I like to pipe dollops of curd on top that I then smash-n-drag (technical term) with an offset spatula or the back of a spoon to create. It reminds me of the lemon cheesecake I used to always get at The Cheesecake Factory until the discontinued it. I made only minor changes to the recipe: I added the zest of one lemon, used crushed Nilla Wafers for the crust instead of graham crackers because I prefer the flavor, and I used two eggs instead of the egg substitute. My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since.
Directions to serve Lemon cheesecake:
- Crush the biscuits up either into a food bag with a rolling pin or put into a food processor. Add the biscuit crumbs to the melted butter (which can be melted either on a hob slowly or in the microwave 1-2 minutes) and stir with a wooden spoon until completely mixed.
- Tip into a 20cm springform tin and press down with a glass to flatten out. And chill for about 20 minutes.
- Wash the lemon, dry and then grate into a bowl, cut the lemon in half and squeeze out the juice into a sieve so it catches all the Pips.
- Put the cream cheese sugar into a mixing bowl beat until well mixed and then whisk in the double cream I used a hand mixer for all of us until nice and thickened. Add in the lemon juice and Zest whisking until creamy.
- Make sure the base is chilled before pouring the cream cheese mixture into it. Spread out evenly.
- Put into the fridge to chill for a few hours. Then decorate if you want and serve. This recipe can be doubled as that is what I did as I have a big family. I used a 10 inch 26cm springform tin.
The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. —Anne Henry, Toronto, Ontario. In a small bowl, combine cracker crumbs, butter and sugar. A light layer of graham cracker crumbs adds a bit of crunch to the top of this luscious lemon cheesecake. HOMEMADE LEMON CHEESECAKE WITH TWICE THE TARTNESS.
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