In: All Recipes recipes6 September 2011
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Lemon Cheesecake is one of the latest dessert I made before leaving: one of the best cheesecakes I’ve ever done! Fresh, creamy and really delicious, it conquered the whole family. The sweet cheesy cream contrasts with and matches perfectly the pungent lemon jelly, giving it a unique savor!
This is the first recipe I posto from my mom’s house, and of course I dedicate it to my puppy girl, my lemon cutey honey.
My spouse, Elisa and I thank you very much for the affection you’re showing us, and wish everybody a good start of the week! I’m off to be a mom 😉

Ingredients for a 22 cm springform pan:
200 g of Digestive cookies
80 g of butter
330 g of cream cheese Robaxin online
120 g of icing sugar
cost of Strattera 125 g of lemon yogurt
1 lemon
8 g of gelatin
200 ml of whipping cream

Ingredients for the lemon jelly
80 gr of sugar
2 tbsp of corn starch Retin-A no prescription
200 ml of water
1 lemon

Preparation Time: 30 min.
Cooking Time: 10 min.
Total Time: 40 min. + 3 hours in the fridge

How to make Lemon Cheesecake

Blend the cookies with a mixer and melt the butter, then combine evenly.

Line with this mixture the bottom of the springform pan, and store it in the fridge.

Let soak the gelatin in some cold water, then squeeze gently and dissolve in a saucepan with a tablespoon of milk.

Work cream cheese and icing sugar in a mixing bowl, the add in yogurt, lemon juice and grated zest.

Amalgamate evenly, then stir in the gelatin. In the end, add the whipped cream.

Stir gently with a wooden spoon till you get a plain and smooth cream

Take back the springform pan, pour the cream inside, level and store in the fridge for 2 hours.

Once cold, make the lemon jelly: combine sugar, grated zest and corn starch in a saucepan.

Add in water and lemon juice, then turn the gas on and bring to a point of boil.

Keep stirrin while cooking for 5 more minutes, or till the jelly will have thickened. Now, if you want to, you can add some yellow food coloring agent.

Let cool down, the take back Lemon Cheesecake and garnish with the jelly.

Put back in the fridge for 1 more hour, then remove the sides of the pan, put the cheesecake onto a platte, and decorate with some lemon slices.

Cut and serve your Lemon Cheesecake.

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