Lemon cheesecake recipe
Lemon Cheesecake recipe
|750 g||Philadelphia cream cheese, softened|
|400 g||caster sugar|
|1 tsp||vanilla essence|
|50 g||digestive biscuits|
Place the biscuits in a small airtight bag and crush the biscuits up with the end of a rolling pin.
Melt butter in a small saucepan. When all the butter has melted, mix the crushed biscuits with the butter. Pour all the biscuit mixture into a cake tin. Leave it in the fridge to cool and set.
In a large bowl place cream cheese, caster sugar and vanilla. Beat with an electric mixer until smooth and creamy. Grate the lemon zest and add it to the mixture. Fold together with a rubber spatula. Squeeze the lemon juice into the mixture as well. Fold again with spatula. Take the cake tin out of the fridge. Pour the cream cheese mixture into the cake tin and spread evenly over the base. Set the cheesecake in the fridge for at least 30-60 minutes.
When you want to eat it, take the cake out of the fridge and sprinkle a few pinches of cinnamon on top.
ca. 40 min
ca. 1 hr
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