Lemon Cheesecake
Fresh lemon cheesecake with crisp biscuit base is an easy dessert made completely without baking. This recipe for lemon cheesecake uses cream cheese, cream and …
Ingredienser
Instructions
Crush the biscuits finely.
Melt the butter and mix it with the biscuit crumbs.
Press the mixture firmly into the bottom of a springform pan of about 24 cm.
Refrigerate the pan while you make the filling.
Dissolve lemon jelly in boiling water.
Add cold water and cool the jelly to room temperature without letting it set.
Whip the cream to soft peaks.
Beat cream cheese and icing sugar together until smooth in another bowl.
Fold the whipped cream into the cream cheese mixture.
Gently stir in the cooled jelly.
Pour the filling over the biscuit base.
Refrigerate the cake for at least 4 hours, preferably overnight.
Decorate with fresh berries and macarons just before serving.
Nutrition per serving
Energi ca. 6203 kcal
Protein 56.7 g
Fett 464.6 g
Karbohydrater 463.6 g
Fiber 6.0 g
Sukker 330.4 g
Salt 11.5 g
Tips & tricks
Let the jelly reach room temperature before stirring it into the cheese cream. If too warm, the filling can become loose and lose air.
Did you know?
Lemon cheesecake tastes fresh because tangy jelly and cream cheese contrast the sweet biscuit base. Lemon jelly sets the filling without baking, while long chilling gives cleaner slices and better texture.
