Best lemon cheesecake

Cakes 258 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Best lemon cheesecake
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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There is nothing complicated in making lemon cheesecake. The main thing is to follow the recipe exactly, and everything will work out.

Ingredients

Directions

  1. Prepare the ingredients for the Lemon Cheesecake. The most common store-bought shortbread cookies in packs, without fillers, are used for work. We used eggs of category C0 (4 pieces). If you have smaller eggs, then take 5 pieces.
  2. Break all the cookies into the blender container.
  3. Crush cookies into crumbs.
  4. Melt the butter in a saucepan over low heat. Pour the oil into the bowl with cookies and run the blender again for 30 seconds.
  5. Line the bottom of a springform pan with a diameter of 22 cm with baking paper. We lay out the contents of the blender bowl and tamp into a dense layer with our hands, helping with the flat bottom of the glass.
  6. We will send the form with the shortbread base of the cheesecake to the oven preheated to 180 degrees for 10 minutes.
  7. Let's make the cheesecake. Combine two types of cheese in a deep bowl. At a low mixer speed, mix everything until smooth (no more than one minute).
  8. Add honey and sugar.
  9. Let's turn on the mixer again.
  10. Add eggs and mix again.
  11. Add the zest of one lemon and the juice squeezed from the same lemon to the cheese mass. Let's mix.
  12. Lay out the resulting mixture on a sand layer. We will wrap the filled form from below in several layers of foil. Goal: Water must not get into the mold.
  13. Fill an ordinary baking sheet with water so that its level is about 3 cm high. Put the form with the future cheesecake wrapped in foil on a baking sheet in water.
  14. We will send the resulting structure to an oven preheated to 180 degrees for 60 minutes.
  15. After an hour, turn off the heat and leave the lemon cheesecake in the oven for about an hour and a half, allowing it to cool completely in the oven.
  16. Then we take out the already almost ready-made cheese cake in the form and carefully remove it onto a dish.
  17. It is best to taste the cheesecake the next day - its structure will become dense and stable.
  18. Enjoy your meal!

Best lemon cheesecake



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

There is nothing complicated in making lemon cheesecake. The main thing is to follow the recipe exactly, and everything will work out.

Ingredients

Directions

  1. Prepare the ingredients for the Lemon Cheesecake. The most common store-bought shortbread cookies in packs, without fillers, are used for work. We used eggs of category C0 (4 pieces). If you have smaller eggs, then take 5 pieces.
  2. Break all the cookies into the blender container.
  3. Crush cookies into crumbs.
  4. Melt the butter in a saucepan over low heat. Pour the oil into the bowl with cookies and run the blender again for 30 seconds.
  5. Line the bottom of a springform pan with a diameter of 22 cm with baking paper. We lay out the contents of the blender bowl and tamp into a dense layer with our hands, helping with the flat bottom of the glass.
  6. We will send the form with the shortbread base of the cheesecake to the oven preheated to 180 degrees for 10 minutes.
  7. Let's make the cheesecake. Combine two types of cheese in a deep bowl. At a low mixer speed, mix everything until smooth (no more than one minute).
  8. Add honey and sugar.
  9. Let's turn on the mixer again.
  10. Add eggs and mix again.
  11. Add the zest of one lemon and the juice squeezed from the same lemon to the cheese mass. Let's mix.
  12. Lay out the resulting mixture on a sand layer. We will wrap the filled form from below in several layers of foil. Goal: Water must not get into the mold.
  13. Fill an ordinary baking sheet with water so that its level is about 3 cm high. Put the form with the future cheesecake wrapped in foil on a baking sheet in water.
  14. We will send the resulting structure to an oven preheated to 180 degrees for 60 minutes.
  15. After an hour, turn off the heat and leave the lemon cheesecake in the oven for about an hour and a half, allowing it to cool completely in the oven.
  16. Then we take out the already almost ready-made cheese cake in the form and carefully remove it onto a dish.
  17. It is best to taste the cheesecake the next day - its structure will become dense and stable.
  18. Enjoy your meal!

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