Lemon cheesecake
Lemon cheesecake

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lemon cheesecake. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Lemon cheesecake is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Lemon cheesecake is something which I have loved my whole life. They’re fine and they look wonderful.

THE SECRET TO TRULY LEMONY CHEESECAKE. The lemon in this cheesecake is two-fold—it's in the batter in the form of zest and also on top of the cheesecake in the form of bright, smooth lemon curd. 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 the flower.

To begin with this recipe, we must prepare a few components. You can cook lemon cheesecake using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lemon cheesecake:
  1. Make ready 200 g digestive biscuits
  2. Take 60 g butter
  3. Take 1 lemon zest and juice of
  4. Take 300 g medium fat cream cheese I used original Philadelphia
  5. Get 75 grams caster sugar
  6. Prepare 150 ml double cream

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. In a small bowl, combine cracker crumbs, butter and sugar. HOMEMADE LEMON CHEESECAKE WITH TWICE THE TARTNESS. How much lemon can I fit into my homemade Lemon Cheesecake recipe?

Instructions to make Lemon cheesecake:
  1. 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.
  2. Tip into a 20cm springform tin and press down with a glass to flatten out. And chill for about 20 minutes.
  3. 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.
  4. 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.
  5. Make sure the base is chilled before pouring the cream cheese mixture into it. Spread out evenly.
  6. 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.

I wanted to get pucker from the lemon juice and the sweet, citrusy aroma from the zest. And what an exceptional lemon cheesecake recipe this is! It's become one of the most popular recipes on The Unlikely Baker and for good reason - it has the perfect texture, consistency and flavour to please the most discriminating of lemon lovers. And it's easy to bake too. My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since.

So that is going to wrap it up with this exceptional food lemon cheesecake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!