How To make Lemony Cheesecake
1 graham cracker crust
1 envelope unflavored gelatin
3/4 cup hot water
2 tablespoons lemon juice
2 packages neufchatel cheese
Artificial sweetener to equal 1/4 c.
In small glass mixing bowl, dissolve gelatin in water on high about 1 minute in microwave. Remove from microwave. Remove foil and place cheese in microwave for 45 seconds to soften.
Combine all ingredients in a small bowl and beat with a mixer until smooth. Pour into crust and refrigerate 2 hours. Makes 12 servings. Exchanges; 3/4 meat, 1/2 bread, 1 1/2 fat. Calories: 160.
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Lemon Curd No Bake Cheesecake Recipe
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No-Bake Lemon Cheesecake Recipe (no gelatin)
The creamiest no-bake lemon cheesecake with condensed milk that you'll make. Bursting with fresh, tangy lemon juice and zest. It sets so beautifully with no gelatin and is also extremely easy to make.
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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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Lemon Cheesecake 檸檬乳酪蛋糕 | PastriesLab
Lemon Cheesecake 檸檬乳酪蛋糕 | PastriesLab
TURN ON SUBTITLES [CC] FOR DESCRIPTION
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0:09 Recipe 食譜
0:18 Biscuit Base 餅幹底部
2:04 Preparation 預備
3:04 Lemon Cheesecake 檸檬乳酪蛋糕
7:47 Lemon Curd 檸檬凝乳
10:40 Lemon Cream 檸檬香緹奶油
Mold Size 模具尺寸: 15cm ø
INGREDIENTS 原料
——————————————
Biscuit base 餅幹底部:
Digestive biscuit 消化餅幹 80g
Unsalted butter 無鹽黃油 35g
Lemon cheesecake 檸檬乳酪蛋糕:
Cream cheese 奶油奶酪 250g
Sugar 砂糖 80g
Heavy cream 鮮奶油 135g
Eggs 雞蛋 2
Lemon zest 檸檬皮屑 3g
Lemon juice 檸檬汁 20g
Cornstarch 玉米澱粉 10g
Lemon curd 檸檬凝乳:
Lemon juice 檸檬汁 75g
Lemon zest 檸檬皮屑 3g
Egg yolk 蛋黃 1
Egg 雞蛋 1
Sugar 砂糖 70g
Unsalted butter 無鹽黃油 50g
Lemon cream 檸檬香緹奶油:
Heavy cream 鮮奶油 50g
Lemon curd 檸檬凝乳 30g
#cheesecake #lemoncheesecake #lemoncake #乳酪蛋糕 #芝士蛋糕 #檸檬乳酪蛋糕 #檸檬芝士蛋糕 #lemoncurd #檸檬凝乳 #起司蛋糕
Lemon Cheesecake – Bruno Albouze
This 'no bake' cheesecake will stun you in many aspects. First off, the crust – if you are tired of graham crackers, here is an healthier approach: granola crust. Now, let's talk about the filling. Wether cheesecakes come out too cheesy (like my jokes ????), too salty (like the ocean), too sweet (like your puppy), too dense (like your memory foam mattress), or too light like many French cheesecake interpretations based on mousses... Well, I got the answer for you. A the perfectly balanced cheesecake you have ever dreamed of. A new concept based on ganache montée and beaten cream cheese. Citrus?... trust Buddha's hand ????
To get the full recipe go to
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'No-bake' Lemon Cheesecake - In The Kitchen With Kate
Today I'll be showing you how to make 'no bake' Lemon Cheesecake. It's a really simple and delicious dessert great for any summer occasion.
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Enjoy!
Recipe:
Base:
180g (12 Digestive Biscuits)
65g Unsalted Butter (Melted)
Cheesecake:
375g Full Fat Cream Cheese
1x400g Condensed milk
100-125ml Freshly squeezed Lemon juice (Around 3-4 Lemons to taste)
125ml Double Cream (Whipped)
Zest to decorate
Measurement Converter:
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