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We hope you got insight from reading it, now let’s go back to lemon cheesecake recipe. To cook lemon cheesecake you need 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Lemon cheesecake:
- Use 200 g digestive biscuits
- Use 60 g butter
- Provide 1 lemon zest and juice of
- Take 300 g medium fat cream cheese I used original Philadelphia
- Use 75 grams caster sugar
- Prepare 150 ml double cream
Instructions to make Lemon cheesecake:
- 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.
- Tip into a 20cm springform tin and press down with a glass to flatten out. And chill for about 20 minutes.
- 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.
- 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.
- Make sure the base is chilled before pouring the cream cheese mixture into it. Spread out evenly.
- 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.
It's full of lemon flavor and This Easy Creamy Lemon Cheesecake recipe can be doubled! This classic lemon cheesecake is a no-bake, make-ahead wonder. 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. These Lemon Cheesecakes have three layers.
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