Baked Lemon Cheesecake
WOW this cheesecake is good! This cake is super simple and a must for any cheesecake lover.
WARNING: This is not a great cheesecake if you're on a DIET but if you're in a diet free zone - check out the recipe.
It's a lemon baked cheesecake with a very light texture and delicious light taste. It's got full fat cream cheese, lemons and sugar - three delicious ingredients which come together to make a yummy dessert which everyone will love. It's also perfect for parties as this is made in a 9 inch tin so it'll serve 12-16 easily.
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▼▼INGREDIENTS▼▼
225g biscuits
80g melted butter
900g cream cheese
2egg & 2 yolks
zest 4 lemons
juice of 1 lemon
1 teaspoon lemon extract
175g sugar
Mix biscuit crumbs and some of the melted butter until all biscuits are covered but the mixture is not soggy
Press the crumbs into a 9 inch lined cake tin - then set aside
Mix cream cheese until smooth
Add remaining ingredients to the cream cheese and mix until smooth
Pour cream cheese mixture into the cake tin and smooth with a pallet knife
Bake in a pre-heated oven for 35 minutes (180c/160c fan/GM4/350f)
Turn off the oven, allow the cheesecake to cool for 1-2 hours in the oven with the door only slightly ajar.
Place in the fridge for at least 3 hours before serving
Eat within 3 days and store covered in the fridge
▼▼TIPS▼▼
Use fresh unwaxed lemons to zest (only get the yellow part not the white - the yellow has the citrus flavour, the white is bitter). I zest using a microplane and it's really effective and super inexpensive to purchase.
Use a good quality lemon extract (not flavour as they taste artificial)
Use full fat cream cheese or mascarpone.
Make sure the cream cheese is completely smooth before adding any other ingredients or you will get a lumpy cheesecake.
Tap the cheesecake on the counter a few times before baking to remove large air pockets
I used ginger nut biscuits and oat biscuits for the base - use a food processor to get tiny crumbs for the base (alt place the biscuits in a zip lock bag and bash with a rolling pin)
Double line the tin so you don't get brown edges.
I used a wilton baking trip around the tin so that the edges cook slower allowing for even baking - optional.
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Fluffy No Bake Lime Cheesecake! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Crust:
2 1/2 cups graham crumbs (390g)
1/2 cup melted unsalted butter
Filling:
3 packages full fat cream cheese room temperature (24oz/750g)
1 1/2 cups powdered sugar (200 grams)
1/4 cup key lime or lime juice (2 limes)
1-2 tablespoon key lime or lime zest (2 regular limes) Depending on your tastes
1 teaspoon vanilla
3/4 cup heavy whipping cream cold, 30-35% fat ONLY
INSTRUCTIONS:
Combine graham crumbs and butter and press firmly into the bottom of an 8″ or 9″ springform pan and about 1″ up the sides.
In a large bowl, beat cream cheese with an electric mixer until smooth.
Add 1 1/2 cups sugar, lime juice, lime zest and vanilla and beat until smooth.
Whip the cream in a separate bowl with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture carefully so you do not deflate it. Taste and adjust the sweetness if necessary.
Spread into prepared pan, cover and refrigerate for at least 5-6 hours or until firm. Slice and serve with sweetened whipped cream as desired.
Easy No-Bake Cheesecake | No Gelatin | SweetsMin
Very easy and simple no-bake cheesecake without gelatin. You can make this without any machine or oven~
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???? Ingredients:
(makes a 17 x 8 x 6cm cake)
-Base-
90g digestive cookies
45g unsalted butter, melted
Cream cheese filling:
225g cream cheese, softened
70g sugar
200g cream
5g lemon juice
#asmr #nobake #cheesecake
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.
This makes a 1 9-inch cheesecake.
CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).
2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
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No Bake Classic Woolworth Cheesecake
No Bake Woolworth Cheesecake is a classic, light and lemony dessert and
I love those recipes that we all grew up with, they are just too good to miss out on.
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Prep Time 10 minutes Rest 2 hours Total Time 2 hours 10 minutes Servings 8
Ingredients
1 3oz lemon Jell-0
1 cup boiling water
1 box graham cracker crumbs (3 cups) more for thicker crust divided
1 stick melted butter
1 8oz cream cheese
1 cup granulated sugar
5 tbsp lemon juice
1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream
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Instructions
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.
Beat the Evaporated milk/heavy cream until fluffy.
In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
Add thickened Jell-O and slowly mix in whipped evaporated milk.
Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
Chill at least 2 hours and up to overnight, store covered in refrigerator.