Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, lemon cheesecake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Lemon Cheesecake is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Lemon Cheesecake is something which I’ve loved my whole life. They’re nice and they look fantastic.
This Lemon Cheesecake is smooth, thick and creamy! It's got a light lemon flavor in the cheesecake and big lemon punch from the lemon curd on top! A great combination of sweet and tart!
To begin with this particular recipe, we must prepare a few ingredients. You can have lemon cheesecake using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Cheesecake:
- Make ready 15 digestive biscuits crushed
- Take 1/2 tablespoon light soft brown sugar
- Make ready 50 g melted butter/margarine
- Prepare 1 (250 g) tub of mascarpone cheese
- Take 1 (397 g) tin of Condensed milk
- Make ready 1 (200 g) pot of Single cream
- Take 2-3 Lemons depends on how rich in taste you want it
This creamy Lemon Cheesecake is easy to make and comes with step-by-step instructions, photos + video. This lemon cheesecake recipe makes the lightest creamiest no bake lemon cheesecake EVER! The Best EVER No Bake Lemon Cheesecake Recipe! (Video Included). These Lemon Cheesecakes have three layers.
Instructions to make Lemon Cheesecake:
- I doubled the recipe as i have a big family, and used a 10inch/26cm springform tin. Stir together the digestive biscuits soft brown sugar and melted butter. Empty into a 23cm springform cake tin and press out so it's level. Leave to chill in the fridge while you make the base. (Use a smaller tin if you want a thicker base)
- Mix together really well the mascarpone cheese, cream, condensed milk and lemon zest. slowly add the lemon juice to the mix a little bit at a time. You can with this by hand but it will take a lot longer so I used a electric hand mixer. The longer you mix the thinker the mix becomes.
- Pour onto your chilled base then return to the fridge for a few hours for it to set.
- When ready to serve. You can eat as it is, or add decorations.
Each individual cheesecake starts with a Graham Cracker Crust. Next, is a creamy smooth and dense cheesecake filling. This lemon cheesecake is smooth and creamy with a crunchy graham cracker crust and delicious lemon flavor. Then it's topped with raspberry sauce for the perfect flavor combo. This is, first and foremost, a lemon cheesecake—its bold flavor originating with grated lemon zest Underneath it all, a combination of cream cheese and ricotta make the cheesecake itself tangy, light.
So that’s going to wrap it up for this special food lemon cheesecake recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
