Recipe: Tasty Lemon cheese cake

Mabel Williams
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Recipe: Tasty Lemon cheese cake
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Recipe: Tasty Lemon cheese cake Delicious, fresh and tasty.

Lemon cheese cake. Remove springform pan from water bath. Loosen sides from pan with a knife; remove foil. Refrigerate overnight, covering when completely cooled.

I made only minor changes to the recipe: I added the zest of one lemon, used crushed Nilla Wafers for the crust instead of graham crackers because I prefer the flavor, and I used two eggs instead of the egg substitute.

Lemon Cheese Cake is an old favorite here in the south.

I have asked several ladies who have been making this cake for countless years why a cheeseless cake is so named?

You can cook Lemon cheese cake using 7 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Lemon cheese cake

  1. You need 250 grams of Wine biscuits.

  2. It’s 125 grams of Melted butter.

  3. Prepare 1 packages of Yellow jelly.

  4. It’s 300 ml of Boiling water.

  5. You need 1 can of Sweetened clndensed milk.

  6. You need 250 grams of Cream cheese.

  7. Prepare 2 tbsp of Lemon juice.

They haven t a clue all say that it was passed on them.

It s a misnamed delicious tradition.

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.

Lemon cheese cake instructions

  1. Crush the biscuit and add the melted butter mix together..

  2. Press into 20cm cake tin and put in fridge to set.

  3. Dissolve the jelly in the hot water let cool ..

  4. Mix the cream cheese and the condensed milk together then add the lemon juice..

  5. When the jelly is almost set mix the cream cheese mixture to the jelly.

  6. Pour this into the set base and return to fridge to set..

  7. once set melt the apricot jam and put it through a sieve to get the peel out..

  8. Cover the top of the cheese cake with the jam.

  9. Melt the white chocolate to be runny to put in a piping bag..

  10. Pipe over the cheese cake in lines ..

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.

In a small bowl, combine cracker crumbs, butter and sugar.

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.

Just before serving, remove side of pan.