Name: Lemon cheese cake
Ingredients: 125 gm Digestive biscuit; 80 gm Unsalted butter; as needed Cream cheese filling; 2 Fresh eggs separated; 75 gm Icing sugar; 1 no Grated Lemon rind and juice; 225 gm Ready cream cheese; 15 gm Gelatin; 30-40 ml Water; 100 gm Non dairy cream whipped

Lemon cheese cake. THE SECRET TO TRULY LEMONY CHEESECAKE. The lemon in this cheesecake is two-fold—it's in the batter in the form of zest and also on top of the cheesecake in the form of bright, smooth lemon curd. When I serve this cheesecake, before cutting it, I like to pipe dollops of curd on top that I then smash-n-drag (technical term) with an offset spatula or the back of a spoon to create the flower.

Spread over the base and chill for a couple of hours. Lemon is one of my favorite flavors for this time of year! With Easter coming, it's such a cheerful color and flavor for pretty much any dessert. You get with it browning steep Lemon cheese cake working 10 receipt furthermore 11 including. Here you go produce.

modus operandi of Lemon cheese cake

You need 125 gm of Digestive biscuit.
You need 80 gm of Unsalted butter.
Prepare as needed of Cream cheese filling.
Prepare 2 of Fresh eggs separated.
Prepare 75 gm of Icing sugar.
Prepare 1 no of Grated Lemon rind and juice.
You need 225 gm of Ready cream cheese.
You need 15 gm of Gelatin.
Prepare 30-40 ml of Water.
It's 100 gm of Non dairy cream whipped.

And when it comes to cheesecake, lemon is a must-have recipe. A water bath cooks the cheesecake gently, making it extra creamy with a smooth, crack-free top. You can make the lemon curd up to two weeks in advance; just be sure to store it in the refrigerator. Delightful coconut cookie crust and topped with lemony whipped cream.

Lemon cheese cake prescription

Biscuit base for the pie -crush the digestive biscuit with help of rolling pin to get coarse and even.place the crushed biscuit in a bowl and pour melted butter to it. Blend it together with help of finger tips or a spoon. Pour the mixture immediately into 10inch did removable pie base and press it gently to form even thick base. Keep it in refrigerator for set almost 30mins or more..
Chesse Filling- in fry pan add egg yolk and cook it using double boiler method with continuous stirring the yolk.Now add icing sugar to it and mix it completely.once mixed properly add vanilla essence, lemon juice and lemon zest to it and cook it mixed properly and the mixture cane to spoon coating consistency. Off the flame.
In the mean time soak gelatin in 40 ml of water for 10 Minutes.kerp the gelatin 20 sec in microwave or Until it's light syrup,stir and use..
Whip the chesse cream and keep it aside.
Now add the gelatin to the egg yolk mixture and mix it properly, it blend evenly.Now add the egg and gelatin mixture to whipped chesse keep aside to cool.
In big bowl take whipped the egg white by adding a pinch if salt to achieve soft peak using hand blender.
Now add this egg white to whipped cream using cut and fold method.
Now fold no 5 (egg yolk+gelatin+chesse mixture) to no 7(egg white and whipped cream mixture) using cut fold method..
Niw remove the biscuit base from the refrigerator and fill chesse cream filling till the brim of the mold. Keep it in refrigerator for 2 hour to set.
Can decorate with lemon custard (step 2) /whipped cream and fresh lemon slices..
I have used lemon custard (recipe us in step 2).

This is it, the perfect lemon cheesecake. (Craving for a lemon cheesecake but not in the mood to bake? Check out this delicious and lemony no-bake lemon. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. We are the UK's number one food brand.