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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No-Bake Lemon Cheesecake
Delicious, wonderful fresh flavors and creamy no-bake lemon cheesecake. Yep. And we don’t stop there. How about a layer of luscious homemade lemon curd and some cream on top? Sounds good? Well, it sure sounds amazing to me ???? When life gives you lemons, make this lemon cheesecake ????
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How to Make a No Bake Lemon Cheesecake
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Lemon Cheesecake has to be one of my favourite no bake cheesecakes
Topped with candied lemons and a tart lemon syrup and it is just heavenly.
No Fancy equipment is needed to make these cute little cheesecakes but if you want to scale it up a bit and make a large 8 inch version it couldn't be easier - just double the quantities and Voila! all done.
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Ingredients Below
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You will Need
100g / 3.5oz of Digestive Biscuits
50g / 2oz of Butter
250g/ 9oz Cream Cheese
1/2 a cup of Icing / Powdered Sugar
The Zest and Juice of a Lemon
80ml / 1/3rd cup of Thick Cream
Candied Lemons to Decorate
I used 2 x 4 / 10cm spring form tins.
To make 1 x 8 cheesecake simply double the recipe above.
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Lemon Curd No Bake Cheesecake Recipe
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EASY LEMON CHEESECAKE RECIPE - NO BAKE REQUIRED
LEMON CHEESECAKE ????
If you’re looking for a summery fruit fix that isn’t too sweet, I’m your gal ???? it’s a bit of a running joke between my friends and I that I’m obsessed with lemon ... it makes everything better ok ???? so obviously if I’m going to make a cheesecake it’s going to be made using my favourite fruit ????
Tag me if you make it and enjoy!
Ingredients
- 175g digestives
- 175g shortbread fingers
- 175g unsalted butter
- 550g soft cheese (I used 250g mascarpone & 200g soft cream cheese)
- 85g icing sugar
- 275ml double cream
- 5 x tbsp lemon juice (+zest for decoration)
- 1/4 x tsp yellow food colouring
Watch my videos for method ????
Tips
- you can use 550g of either mascarpone or soft cheese; it doesn’t need to be both
- refrigerate cheesecake for approx 6 hours before serving
- don’t worry too much if you don’t have a big stand mixer, as whisking/mixing by hand works just fine (that’s how I used to do it before the mixer waltzed into my life ????)
Baked Raspberry and Lemon Cheesecake | Gordon Ramsay
A zesty, fruit-filled New York-style cheesecake with raspberry and lemon.
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Tangy one pot lemon cheesecake tutorial