Hi dear friends and friends!
Today, as it's very hot, I decided to make a very cool dessert and at the same time teach you how to make a Lemon Cheesecake!
Lemon Cheesecake Recipe
Who doesn't love lemon cheesecake?
The tartness of the lemon, the smooth and creamy texture of the cheesecake, it's no wonder that this dessert is always a hit with children and adults alike.
What's even better is that this Lemon Cheesecake recipe is so quick and easy to prepare that you can have it on the table in no time at all. Simply mix together the cream cheese, mascarpone, lemon juice and zest, sweetener and vanilla extract, then pour into a prepared crust and refrigerate for a few hours. Done!
But Lemon Cheesecake is not only delicious, it is also healthy!
Lemon juice and zest are a good source of vitamin C, while cream cheese and mascarpone are rich in calcium. So not only will your taste buds be happy, but your body will thank you too!
Why does this recipe work?
- It uses cheap ingredients that we usually have at home.
- It's very refreshing and healthy.
- Everyone loves this cheesecake, from children to adults.
Check out the step-by-step video recipe below!
Thank you so much for taking the time to read this wonderful dish, and I hope you love it as much as I do. Don't hesitate to leave any comments or questions. Thank you for taking the time to read this delicious recipe.
LEMON CHEESECAKE
Ingredients
- FOR BREAD BASE:
- 1 1/2 package of Maria cookies or cornstarch for the base to be thick
- 3 to 4 tbsp of margarine without melted salt
- FOR CREAM:
- 1 tin of condensed milk
- 1 packet of milk cream box
- 3 lemons juice
- 300 g from Cream Cheese I used Philadelphia
- 1 envelope unflavored gelatin (10g)
- Lemon zest and thin slices for decoration
Step-by-step instructions
- WATER BASE:
- Grind the maria or cornstarch cookies in a food processor or blender, and place in a deep container. Reserve.
- Melt the margarine in the microwave without boiling.
- Place the melted margarine in the container of the crushed cookies and knead until a homogeneous mass that can be molded at the bottom of the form.
- Spread the cookies evenly on the bottom of the mold and adjust until you have a smooth base.
- Once the base is ready, set it aside and then make the cream.
- CREAM:
- In a container, hydrate the unflavored gelatin with 5 tablespoons of cold water. Reserve.
- In the mixer, place the Cream Cheese, the can of condensed milk, the cream, the lemon juice and beat to mix everything and while mixing, heat the gelatin 30 s in the microwave to return to liquid form.
- As soon as the gelatin is liquid and well dissolved without lumps, pour it hot into the cream that you are beating to involve well until a homogeneous mixture is obtained.
- Then add this cream on top of the cookie base. And refrigerate for at least 5 hours.
- When serving, unmold, put the zest of a lemon, and very thin slices of lemon to decorate.
video recipe
Nutrition
Note: This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Cozinhadave.com tries to provide accurate nutritional information, these figures are only estimates.
If you try this recipe, leave a comment below, letting me know how you like it!
And if you make any changes, I'd love to hear about that too. We can all benefit from your experience!
Verônica Ribeiro, the creative mind behind “Cozinha da Vê”, is passionate about flavors and aromas and transforms her passion for cooking into irresistible recipes. With a unique ability to combine ingredients and a special touch of affection in each dish, she conquers hearts and palates, making cooking a truly delicious experience on her blog.
