Recipe: Delicious Lemon cheesecake

Lemon cheesecake. 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!

How to make a Lemon Cheesecake (No bake!). An easy lemon cheesecake baked in a graham cracker pie crust. Lemon Cheesecake. this link is to an external site that may or may not meet accessibility guidelines. You can have Lemon cheesecake using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lemon cheesecake

1. Prepare 200 g of digestive biscuits.
2. Prepare 60 g of butter.
3. Prepare 1 of lemon zest and juice of.
4. Prepare 300 g of medium fat cream cheese I used original Philadelphia.
5. Prepare 75 grams of caster sugar.
6. You need 150 ml of double cream.

Lemon cheesecake is bright and creamy, with the acid of the lemon cutting through the richness of cream cheese. This lemon cheesecake recipe is sweetened by honey and uses an almond meal crust. Delicious Lemon Cheesecake made from scratch. This easy baked Lemon Cheesecake has a buttery crust, a tangy cream cheese filling, and is topped with sour cream and fresh blueberries.

Lemon cheesecake step by step

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..

This classic lemon cheesecake is a no-bake, make-ahead wonder. This creamy Lemon Cheesecake is easy to make and comes with step-by-step instructions, photos + video. These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling. Top them with some fresh whipped cream and berries. Creating a zesty and delightfully smooth lemon cheesecake is a breeze with Carnation.