Recipes for lemon cheesecake

Recipes for lemon cheesecake

Recipes for lemon cheesecake: I'd be happy to help you with that! Here's a simple recipe for making a delicious lemon cheesecake:

IngredientsFor the biscuit base10 digestive biscuits

75g/3oz butter melted
1 tbsp clear honey the filling700g/1½ lb mascarpone cheese
2 lemon, juice, and zest
200g/7oz caster sugar, plus more to taste
4 tbsp icing sugar
mint, to garnish the sauce450g frozen summer fruits, defrosted
icing sugar, to taste

Preparation methodBrush the bottom of a 23cm/9 springform cake tin with some melted butter and place a round of greaseproof paper in the base.

Crush the biscuits and tip them into a bowl, add the melted butter and honey, and stir until well combined.

Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the center outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.

For the filling, mix the mascarpone cheese, lemon juice, and zest, and caster sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.

Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.

When ready to serve, either run a hot cloth or blowtorch around the outside of the tin and ease out the cheesecake.

For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.

Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint, and spoon the sauce around the side. Decorate with the remaining berries.

Here's a simple recipe for making a delicious lemon cheesecake:

Recipes for lemon cheesecake Ingredients:

For the Crust:

· 1 ½ cups graham cracker crumbs

· ¼ cup granulated sugar

· ½ cup unsalted butter, melted

For the Filling:

· 24 oz (680g) cream cheese, softened

· 1 cup granulated sugar

· 3 large eggs

· 1 teaspoon vanilla extract

· Zest of 2 lemons

· Juice of 2 lemons


For the Topping:

· 1 cup sour cream

· 3 tablespoons granulated sugar

· Zest of 1 lemon

Instructions:

1. Preheat your oven to 325°F (165°C).

2. In a mixing bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Place the pan in the fridge while you prepare the filling.

3. In a large mixing bowl, beat the cream cheese until smooth and creamy.

4. Gradually add in 1 cup of sugar and continue to beat until well combined.

5. Add the eggs, one at a time, mixing well after each addition.

6. Stir in the vanilla extract, lemon zest, and lemon juice until the filling is smooth and evenly mixed.

7. Pour the filling over the crust in the springform pan. Tap the pan gently on the counter to release any air bubbles.

8. Bake in the preheated oven for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.

9. While the cheesecake is baking, prepare the topping. In a bowl, mix together the sour cream, 3 tablespoons of sugar, and lemon zest.

10. Once the cheesecake is done baking, remove it from the oven and spread the sour cream topping evenly over the surface.

11. Return the cheesecake to the oven and bake for an additional 10 minutes.


12. Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.

13. Once fully chilled, carefully remove the sides of the springform pan.


14. Slice and serve your delicious homemade lemon cheesecake!

Enjoy your scrumptious lemon cheesecake creation! If you have any other queries or need more recipes, feel free to ask.