Lemon cheesecake recipes
Ingredients
- 300g Philadelphia softcheese
- 150g Creme Fraische
- 1 Lemon (juice zest)
- 100g Vanilla sugar
- 10-12 Digestive biscuits - crushed
- 75g Butter - melted
- Punnet Raspberries
Method
- Grease a springform cake tin.
- Place your biscuits in a plastic sandwich bag and twist closed. Now think of something that has annoyed you... and bash biscuits with a rolling pin! This is a fun part for children to get involved in. They can help smash up the biscuits, you will need to make sure they've all broken into fine crumbs.
- Melt your butter in a pan and when melted, add your biscuit crumbs. Mix well until all covered and transfer to the cake tin. Press down firmly until the base is smooth and place in the fridge to set.
- Mix your cream cheese and creme fraische the the sugar and lemon juice and zest. You may need to use an electric hand whisk to get the mixture smooth. Once it has combined fully*, pour onto the biscuit base.
- * If you are worried it looks too runny, you can add a little more cream cheese and mix again.
- Smooth out the mixture and place in the fridge to set for an hour (or so).
- Once you are ready to serve, decorate with the fresh raspberries or strawberries.
- Easy peasy lemon squeasy!
couteaux has contributed to these popular cooking recipes:
Ingredients
- pkt Digestive Biscuits
- tbs Melted Butter
- 500g Philadelphia Cream Cheese
- 1 Cup caster sugar
- 2 tsp gelatine
- ¼ cup Boiling Water
- 1 cup Cream
- 1 Lemon Jelly nearly set
Method
- Crush biscuits and mix with the melted butter.
- Line the bottom of dish with biscuits base
- Make up gelatine
- Mix the cream cheese with the cream and then add the gelatine and the nearly set jelly mix together.
- Put on top of the cooled biscuit base and leave all to set
Ingredients
- FOR THE BASE:
- 6 oz digestive or Nice biscuits
- 3 oz butter
- FOR THE CAKE:
- 5 tbsp gelatine
- 3 eggs.separated
- 4 oz caster sugar
- 2 lemon rind plus juice of it
- 1 lb cottage cheese
- ¼ pt double cream
- TO DECORATE:
- 4 oz strawberries or fruit in season
Method
- 1. Line the sides of the cake tin with a strip of greaseproof.
- 2. Crush the biscuits to crumbs.
- 3. Melt the butter and stir in the crumbs to mix.
- Sprinkle evenly over the base of the tin and press down.
- 4. Chill until firm.
- 5. Spoon the very hot water into a cup.Sprinkle over the gelatine and stir until completely dissolved.Keep warm.
- 6. Put the egg yolks in a large basin.Add the sugar and finely grated lemon rind,then place over a pan of hot water and whisk until frothy and light.Strain the lemon juice into the mixture.
- 7. Remove from heat and whisk the dissolved gelatine into the egg mixture.Sieve the cottage cheese,and add to the whisked egg yolk mixture.
- Mix them well.
- 8. Leave until beginning to set,then whisk the egg whites to soft peaks.Whisk the cream to the same consistency as the egg whites.Fold the egg whites and the cream into the setting lemon mixture and pour the completed mixture into the cake tin.
- Chill in fridge until set.
- Decorate with halved strawberries or prepared fruit of choice.
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