Zutaten für Lemon Cheesecake Unbaked
- Cookie Crumbs
- 100g melted butter
- 500g cream cheese, softened
- Sweetened Condensed Milk
- 100ml lemon juice (adjust to taste)
- Lemon, Zest Of
- Gelatin
- Boiling Water
- Whipping Cream
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Zubereitung von Lemon Cheesecake Unbaked
- Combine digestive biscuits and melted butter in a bowl. Mix until well combined.
- Press the biscuit mixture firmly into the base of a springform pan (approximately 9 inches).
- In a separate bowl, beat the cream cheese until smooth and creamy.
- Gradually add the icing sugar, lemon zest, and lemon juice, beating until well combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon cream cheese mixture.
- Pour the mixture over the biscuit base and smooth the top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Once set, carefully remove the cheesecake from the springform pan.
- Garnish with fresh lemon slices or berries (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
220g
Fat
149g
Carbs
19g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Desserts Eggs Dairy Fruit Australian Easy No Cook Refrigerator Beginner Cook Potluck Dinner Party Fall Heirloom Historical Holiday Event Kid Friendly Spring Summer Easter Cheesecake Cheese Food Processor Blender Dietary Christmas New Years Seasonal Comfort Food Wedding Inexpensive Taste Mood To Go Equipment Small Appliance Technique
