How To make 15 Min Lemon Cheesecake
Ingredients
1/3
cup
powdered sugar
1 1/2
cup
graham cracker crumbs
1/2
cup
butter or oleo, melted
8
oz
cream cheese
2
cup
milk
1
each
lemon pudding, instant, package
Directions:
Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill.
How To make 15 Min Lemon Cheesecake's Videos
No Bake Lemon Cheesecake
This No Bake Lemon Cheesecake recipe is creamy, tart and easy to make! It’s full of lemon flavor and such a great dessert for spring and summer! Recipe:
NO BAKE LEMON CHEESECAKE | Homemade Cheesecake All The Goodness In No Time.
No bake Lemon Cheesecake Recipe
70g crushed digestive or tea biscuits
10g melted unsalted butter
500g Cream Cheese
200g Plain Cream
100g Yoghurt
140g Sugar
Lemon Zest
10g Gelatin
3-4tbsp warm water
128g Water
15g Lemon
57g Sugar
15g Gelatin
METHOD
Take crushed biscuits add butter in it & mix it through...pour the mixture in the pan & press lightly. Now keep in fridge for 20 minutes. Meanwhile let’s prepare the cheesecake batter. Take a big bowl add cream cheese whisk thoroughly to attain smooth consistency. Add cream, yoghurt, sugar & half of lemon zest. Now mix it through. To make this batter a cheesecake we need gelatin mix. To make gelatin mix we need 3-4 tbsp hot (not boiling) water mix gelatin powder inside, keep on mixing until u find no particles in Water then pour it into cheesecake batter. Now take out the pan from fridge and pour all the batter into biscuit base. Again back in fridge for 3-4 hours.
For the top layer we need 1 cup hot water add lemon, sugar, remaining zest & give it a mix in the end add gelatin powder. Give it a mix & pour it over cheesecake batter. Refrigerate it for 5-6 hour & serve. It looks a very long process but once u r comfortable with cheesecake making then it’s just 15 min task.
Enjoy n don’t forget to tag me when u make ur heavenly treat.
Tips:
*Take a spring form pan or the one whose base is separate from rest of the body.
*Be mindful of Butter proportion otherwise it will be very hard while eating.
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HOW TO MAKE KETO LEMON CHEESECAKE | NO BAKE | NO TOOLS | EASY | SMOOTH & CREAMY | REFRESHING
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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The Ultimate Keto Bread Recipes by Elsie Yan (
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Almond flour (
Allulose (
Unsweetened Cocoa Powder (
6-inch (15 cm) round pan with a removable bottom (
**********
If you love anything lemony like I do, you'll love this Keto Lemon Cheesecake. It's smooth, creamy, lemony, refreshing and so delicious. No bake, no tools and so easy to make.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 3.7 g
Dietary Fiber = 1.3 g
Net Carb = 2.4 g
Calories = 242
Total Fat = 22.7 g
Protein = 6.7 g
INGREDIENTS FOR CRUST
Almond flour = 120 g / 1 cup (You can also use any other nut flour)
Unsweetened Cocoa Powder = 5 g (2 tsp) (This is optional, but it helps to create a color contrast)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Allulose = 20 g / 2 1/2 tbsp (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lemon Juice = 60 g / 1/4 cup (This amount makes a stronger lemony taste but if you prefer a milder flavor then you can reduce the lemon juice to 40 g)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese)
Whipping Cream (cold) = 225 g / 1 cup
Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lemon Zest = 2 lemons
DIRECTIONS
1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Place the flat side of the removable bottom facing up so that the cake and parchment paper can slide out easily. Line the bottom and sides of the pan with parchment paper. Set aside
2. Mix all the ingredients for the crust in a bowl until a dough is formed. The dough may look sandy, but it will become a firm dough when you squeeze it. Spread evenly. Use a cup to flatten the dough and a spoon to smooth the edges. Then chill in the fridge until needed.
3. Add the gelatin powder and fresh lemon juice in a bowl, stir to mix then set aside.
4. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
5. Then add the powdered sweetener and mix until well combined, smooth and creamy.
6. Add the cold whipping cream gradually into the batter and whisk until well combined.
7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir to melt the gelatin. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and mix until combined.
8. Zest the lemons into the batter and mix with a spatula until combined. The batter is smooth and creamy.
9. Transfer the batter into the pan with the crust. Use the back of a spoon to spread evenly.
10. Chill in the fridge for at least 2 hours.
11. Once ready, remove the pan and parchment paper. Smooth the sides of the cake with a frosting spatula.
12. Slice and enjoy! Remember to wipe the knife clean after each cut.
NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support!
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PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.
Lemon Cheesecake ????????????
Refer recipe here:
No Bake Lemon Cheesecake | Without Condensed Milk :)
Hello folks!
Support my wee channel (only if you want :)
A very warm welcome back to What’s For Tea :) Today I made lemon cheesecake! I put this to the vote along with two others and this won your vote. So easy and quick to make and it’s absolutely delicious! I hope you give it a go for yourself.
Everything I used will be mentioned below incase you want to make these for yourself. Thanks for stopping by,
-Cheryl x
____________________________________________________________________
What I used (8 inch/20cm Springform tin)
For the base-
200g / 8oz of Digestive Biscuits
100g / 4oz of Unsalted butter
For the filling-
500g/ 18oz Philadelphia cream cheese
125g /4.4oz Icing or Powdered Sugar
150ml /5.3oz Double cream or heavy whipping cream
The zest & juice of two lemons
For the topping-
10g /2 teaspoons Gelatin powder
150ml /5 oz Boiing water
5 Tablespoons lemon curd
200ml (7 oz) Whipped double cream
1 Tablespoon Icing sugar
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Lemon Cheesecake | Easy No-Bake Lemon Cheesecake Bars - Lemon Squares
Lemon Cheesecake Easy - No-Bake Lemon Squares Recipe
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Sweet, buttery, and slightly salty biscuits crust enriched with cinnamon flavor combined with sweet and tangy lemon flavors and homemade lemon curd on top that makes a delicious, creamy fresh dessert to enjoy at the conclusion of your favorite spring-summer dinner.
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Recipe for 15 squares (2X2inch - 5X5cm)
PRO TIPS
- Use a scale and use the measurement in grams
- Use Digestive biscuit If you find them where you live.
Ingredients (Crust)
2 cups (200g) Digestive biscuits (or Graham cracker )
1/2 cup (100g) unsalted butter
A teaspoon of ground Cinnamon
Ingredients (Filling)
1 cup and 3/8 cup (350g) of full-fat Vanilla yogurt
1 cup (250ml) of heavy whipping cream
7/8 cup (200g) of full-fat cream cheese, softened to room temperature
1/2 cup (120g) of Granulated sugar
Fresh Lemon juice from a big Lemon or 1 and 1/2 if you have small lemons.
4 Tablespoon of Lemon curd (store-bought) or homemade)
10g of Gelatin sheets (about 6 sheets).
Topping 6-7 Tablespoon of Lemon Curd (homemade or store-bought)
Directions:
Melt the butter and set aside.
Using a biscuit/brownie pan 11X7X1/2 inches (about 28x18x4 cm ) measure two strips (1 for the long side and one for the short side) of parchment paper that are about 4 inches (10 cm) more of the length of the size of the pan. Be sure that they are long enough that you can easily grab them on every side as shown in the video instructions.
Place the first strip (you don't need to grease the pan first ) aligned in middle on the long side, then the second in the short side also aligned in the middle of the pan.
This step is very important because it will help you to take the cheesecake out of the pan when it is ready.
Crush the biscuits in a zipped top bag with a rolling pin or you can use a food processor or blender to grind them then add ground cinnamon.
Mix together the crushed biscuit ground cinnamon and melted butter. Place the mixture in the prepared pan and press it into the bottom but not too firmly. If you use Graham cracker the crust needs to be very tight and compact.
Use a Non-Stick spatula or flat cup to help pack it down and smooth out the surface.
Freeze the crust for at least 15 minutes.
Soak the gelatine sheets in a bowl of cold water for 5 to 10 minutes.
Using an electric mixer set at medium/high speed, beat well chill heavy whipping cream in a large bowl until stiff peaks form and place it in the fridge.
In another medium-large bowl, place the Vanilla yogurt, cream cheese, sugar, and beat with an electric mixer until light and smooth. Add lemon curd and then fold the whipped cream.
Heat the gelatine in the microwave for 10 seconds.
Heat also the lemon juice for 10 seconds or in a small saucepan over low heat for about a minute. Add the gelatine in the lemon juice and make sure it's completely mixed. Let it cool off for a few minutes before you mix into the rest of the filling using an electric mixer set at medium/high speed.
Pour the filling in the over the crust and let it set in the refrigerator for about 3 hours or in the freezer for 1 hour.
Removed carefully the lemon cheesecake from the pan grabbing the parchment paper on every side. Place the cheesecake into a cutting board and add and smooth the Lemon curd on top.
With this recipe, you will have 15 squares (2X2 inches each- 5X5 cm) but you can slice it as big or small you like. Enjoy :)
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