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The Lemon Cheesecake is a must-try for any dessert lover. This delightful twist on the traditional No-Bake Cheesecake is a burst of tangy and zesty flavors that will instantly transport you to a sunny summer day. The secret lies in the incorporation of Lemon Yogurt, Lemon Juice, and Lemon Peel into the creamy Cheese filling. The combination of these citrus ingredients adds a refreshing and bright dimension to the velvety smoothness of the cheesecake. With each bite, your taste buds are greeted with a delightful balance of sweet and tart notes that leave you craving for more. Whether you are a Cheesecake Aficionado or simply looking for a unique dessert experience, the Lemon Cheesecake is sure to impress and satisfy your cravings.
This Lemon Cheesecake Recipe is incredibly tasty and makes for a delightful Fresh Summer Dessert. It’s the perfect way to end a meal on a hot summer day. The recipe we’re sharing today features a glossy and fresh Lemon Cheesecake with Jelly that is sure to impress both you and your guests.
The combination of a crumbly Biscuit base, creamy Yogurt, Spreadable Cheese, and zesty lemon jelly creates a truly mouthwatering Cheesecake with Jelly. Its fresh and summery taste pairs perfectly with a seafood lunch or dinner, or it can be a fantastic way to finish off a barbecue. Don’t worry about the isinglass (gelatin) content – the proportions used in this recipe ensure that it will be just like enjoying a Cheesecake Without Jelly. With its easy preparation and creamy texture, you’ll fall in love with this Lemon Cheesecake right away.
Ingredients
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Instructions
To prepare the Lemon Cheesecake, start by blending the dry cookies well in a mixer.
Melt the butter in a double boiler or in the microwave, and once melted pour it into a bowl with the whipped dry cookies. Mix everything well until you get a sandy mixture.
Line a hinged cake pan (18-20 cm in diameter) with baking paper or acetate sons, pour the cookie-butter mixture inside and, with the help of a spoon or a small spatula, spread it out well, leveling and pressing it down carefully. Let it rest in the refrigerator for 20 to 30 minutes.
While the cookie base rests in the refrigerator, devote yourself to preparing the cream by putting the spreadable cheese, lemon yogurt, powdered sugar, and grated zest of one lemon in a bowl and whisk together with electric whips.
Soak the gelatin (we used isinglass) in cold water, at least 5 minutes, while heating the lemon juice in a small saucepan. When the isinglass is ready put it in the hot lemon juice, stir and let it dissolve completely. Let it cool and then pour it into the bowl with the cream, mixing well.
Next, whisk the fresh cream until it becomes light and fluffy. Gently pour it into the bowl with the cream, taking care not to allow it to separate. Thoroughly combine the two creams together. Return to the cake pan and pour the cream mixture in, ensuring it is evenly spread. Place it back in the refrigerator for a duration of 4-5 hours to set.
After the cake has rested in the refrigerator, devote yourself to preparing the gelatin coating by placing the isinglass in a bain-marie while squeezing the lemon juice, pour it into a saucepan with the sugar, water the drop of food coloring and heat until the sugar is well dissolved.
Stretch the well, add it to the saucepan (after taking it off the heat) and let it melt well. When the lemon gelatin has cooled take it back pour it over the cheesecake and put it back in the refrigerator to rest for 2-3 hours.
When the jelly has set well unmold your cheesecake, decorate it to your liking with a few lemon slices, a few mint leaves and there you have it Lemon Cheesecake is ready to be served and enjoyed.
