Lemon Cheesecake is one of the favorite summer desserts, does not require baking, has a fresh, delicate flavor normally appreciated by adults and children alike.
Lemon cheesecake is a spoon dessert made up of a first layer of crunchy biscuit, a layer of soft cream cheese, and topped with a lemon jelly.
Very practical and elegant, the lemon cheesecake can enrich your summer tables, you can prepare it the day before by keeping it in the refrigerator, it will still be delicious.
For cheesecake lovers, I can recommend other variations such as
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: No-bake
- Cuisine: American
- Seasonality: Spring, Summer, and Fall
- Energy 451.73 (Kcal)
- Carbohydrates 40.61 (g) of which sugars 25.87 (g)
- Proteins 5.48 (g)
- Fat 30.37 (g) of which saturated 7.02 (g)of which unsaturated 3.81 (g)
- Fibers 0.86 (g)
- Sodium 192.64 (mg)
Indicative values for a portion of 148 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Base Ingredients
- 7 oz digestive biscuits
- 9 tbsps butter
- 1 tbsp brown sugar
- 12 oz cream cheese
- 1 cup powdered sugar
- 1 lemon (zest and juice)
- 0.3 oz gelatin sheets
- 1 cup heavy cream
- 1 cup water
- 0.4 cup granulated sugar
- 1 lemon (zest and juice)
- 2 tbsps cornstarch
- to taste food coloring (yellow)
Tools
The tools useful for making the cheesecake are a food processor to chop the biscuits, a whisk to whip the cream, and a metal ring for easy filling.
- 1 Food Processor
- 1 Electric Whisk Moulinex
- 1 Ring
PREPARATION
The main steps to make the lemon cheesecake are three
My advice before starting to prepare the cake is to soak the gelatin sheets in a glass of water. Place the biscuits in the processor and blend them into flour.
Melt the butter in the microwave or over the stove and pour it into the biscuit powder; with the resulting mixture, create the base of your cheesecake. To fill the cake, I use a metal ring placed on a tray covered with parchment paper; alternatively, I recommend a springform pan.
Take a small amount of liquid cream, heat it well in the microwave, and dissolve the squeezed gelatin sheets in it while removing them from the soaking water. Chop the lemon zest, squeeze and filter the juice of the same lemon.
In a bowl, blend the cream cheese with the powdered sugar, then add the liquid cream with the dissolved gelatin, the lemon juice, and its zest. Finally, whip the remaining cream and gently fold it into the mixture with circular movements.
Now that you have prepared the cheesecake cream, pour it onto the base, leveling the surface as much as possible, and let it rest in the refrigerator while you prepare the lemon jelly.
In a saucepan, first combine the sugar with the starch, mix well, and gradually dilute with water while mixing well, add the lemon juice and zest, and place on the stove over moderate heat, stirring until it thickens. Turn off the stove and let the jelly cool, but not solidify. To get a nice yellow jelly, add a tip of yellow food coloring.
Now you can pour the still fluid jelly over the cake and place it in the fridge for at least 3 hours
NOTES
If you prepare your cheesecake to keep it in the refrigerator, remember to keep it covered and I remind you for a cheesecake with well-defined edges to use an adjustable metal ring or an openable cake pan, otherwise it would be difficult to remove it from the pan.
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