Ingredients for Lemon Cheesecake
- Digestive Biscuits
- 6 tablespoons (85g) melted butter
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water + ¼ cup boiling water
- 1 cup whole milk
- Eggs
- ¾ cup granulated sugar
- Lemons, Juice And Rind Of
- Vanilla Essence
- Cream Style Cottage Cheese
- Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Cheesecake
- Preheat oven to 350°F (175°C). Crush 1 ½ cups of biscuits into crumbs. Combine with 6 tablespoons (85g) melted butter. Press firmly into the bottom of a 9-inch springform pan.
- In a small bowl, sprinkle 1 teaspoon of unflavored gelatin over 2 tablespoons of cold water. Let it bloom for 5 minutes.
- In a small saucepan, combine the bloomed gelatin with ¼ cup of boiling water. Stir until completely dissolved. Alternatively, microwave on medium for 30 seconds, stirring until dissolved.
- In a medium saucepan, whisk together 1 cup whole milk, 3 large egg yolks, and ¾ cup granulated sugar.
- Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes).
- Remove from heat. Stir in the dissolved gelatin and the zest of 1 large lemon.
- Set aside to cool slightly.
- In a large bowl, beat 16 ounces (450g) cream cheese until smooth and creamy. Beat in ½ cup lemon juice and 1 teaspoon vanilla extract. Gradually whisk in the cooled gelatin mixture.
- In a separate bowl, beat 2 large egg whites until stiff peaks form. Gently fold one-third of the whipped cream into the cheese mixture, then gently fold in the egg whites. Finally, fold in ¾ cup whipped cream.
- Pour the filling over the prepared crust.
- Refrigerate for at least 4 hours, or preferably overnight, until firmly set.
- Carefully remove the cheesecake from the springform pan. Decorate with the remaining ¼ cup whipped cream and fresh berries (optional).
- Variations: Omit lemon zest and add 2 teaspoons vanilla extract for a richer flavor. Garnish with black cherries, cape gooseberries, or other berries.
- For a berry topping: Drain the juice from 1 cup of berries. Sprinkle 1 tablespoon (15ml) gelatin over the juice. Heat to dissolve and stir in the berries. Let cool slightly before pouring over the chilled cheesecake. Refrigerate until set.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
68g
Fat
51g
Carbs
8g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Fruit Refrigerator Potluck Dinner Party Holiday Event Kid Friendly Picnic Romantic Puddings And Mousses Eggs Dietary Gifts Seasonal Comfort Food Oamc Freezer Make Ahead Wedding Valentines Day Taste Mood To Go Equipment Number Of Servings
