This Lemon Cheesecake is the perfect refreshing dessert for summer.
With layers of creamy cheese, tangy lemon curd, and a zesty lemon jelly topping, it’s a delightful treat that will impress everyone!
Ingredients
Filling:
- Zest of 2 lemons
- 100g lemon juice
- 70g sugar
- 2 eggs
- 1 egg yolk
- 25g butter
Base:
- 60g crushed biscuits
- 20g butter, melted
Cream cheese layer:
- 190g cream cheese
- 30g milk
- 8g gelatin
- 100g whipping cream
- 30g sugar
Lemon jelly:
- 90ml water
- 10g lemon juice
- 20g sugar
- 5g gelatin
- Zest of 1 lemon
Instructions
Step 1: In a bowl, mix 2 eggs, 1 egg yolk, lemon juice, sugar, and lemon zest. Heat the mixture on low, stirring continuously until it thickens.
Add butter, stir until melted, and set aside to cool.
Step 2: Combine the crushed biscuits with melted butter. Press the mixture into the bottom of a paper cup or mold and refrigerate to set.
Step 3: Soften the cream cheese at room temperature. Add sugar and beat until smooth.
Soak gelatin in milk for 30 minutes, then heat gently until dissolved. Let it cool.
Whip the whipping cream until stiff peaks form, then fold in the cream cheese and milk mixture. Mix 30g of the prepared filling into the cream.
Step 4: Pipe a layer of the cream mixture over the base and refrigerate for 10 minutes to set.
Add a spoonful of the filling, then pipe more cream on top. Smooth the surface and refrigerate again for 10 minutes.
Step 5: Soak gelatin in water for 15 minutes. Heat lemon juice, zest, and sugar with water over low heat until gelatin and sugar dissolve.
Let it cool, then pour the jelly over the cheesecake and refrigerate overnight.
Frequently Asked Questions (FAQs)
1. Can I substitute the lemon with other fruits?
Yes, you can replace lemon with lime or orange for a different flavor.
2. How long should I refrigerate the cheesecake?
For the best texture, refrigerate overnight or at least for 4-6 hours.
3. Can I use other types of biscuits for the base?
Yes, digestive biscuits, graham crackers, or any crumbly biscuits work well.
4. Can I make this recipe without gelatin?
Gelatin helps with setting the layers, but you can use agar-agar as a vegetarian substitute.
5. How do I store leftover cheesecake?
Store in an airtight container in the refrigerator for up to 3 days.
Lemon Cheesecake
Ingredients
Filling:
- Zest of 2 lemons
- 100 g lemon juice
- 70 g sugar
- 2 eggs
- 1 egg yolk
- 25 g butter
Base:
- 60 g crushed biscuits
- 20 g butter melted
Cream cheese layer:
- 190 g cream cheese
- 30 g milk
- 8 g gelatin
- 100 g whipping cream
- 30 g sugar
Lemon jelly:
- 90 ml water
- 10 g lemon juice
- 20 g sugar
- 5 g gelatin
- Zest of 1 lemon
Instructions
- In a bowl, mix 2 eggs, 1 egg yolk, lemon juice, sugar, and lemon zest. Heat the mixture on low, stirring continuously until it thickens.
- Add butter, stir until melted, and set aside to cool.
- Combine the crushed biscuits with melted butter. Press the mixture into the bottom of a paper cup or mold and refrigerate to set.
- Soften the cream cheese at room temperature. Add sugar and beat until smooth.
- Soak gelatin in milk for 30 minutes, then heat gently until dissolved. Let it cool.
- Whip the whipping cream until stiff peaks form, then fold in the cream cheese and milk mixture. Mix 30g of the prepared filling into the cream.
- Pipe a layer of the cream mixture over the base and refrigerate for 10 minutes to set.
- Add a spoonful of the filling, then pipe more cream on top. Smooth the surface and refrigerate again for 10 minutes.
- Soak gelatin in water for 15 minutes. Heat lemon juice, zest, and sugar with water over low heat until gelatin and sugar dissolve.
- Let it cool, then pour the jelly over the cheesecake and refrigerate overnight.
