Lemon cheesecake: simple and delicious recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Despite the high calorie content, cheesecakes can be categorized as the he althiest desserts. The main plus of the "cheese" delicacy is its high protein content for muscle growth, and lemon cheesecake, thanks to the vitamin C it contains, also provides additional immunity protection against viruses during colds.

Cooking lemon cheesecake with cottage cheese

Tender Lemon Curd Curd Cake is the perfect combination of rich color and flavor in one dessert.

You can cook this gourmet delicacy even at home. To do this, you must adhere to the following sequence:

1. Soft butter (90 g) grind with flour (160 g) into crumbs. Then add 1 egg, sugar (2 tablespoons) and knead the dough. Shape it into a ball, wrap in cling film and refrigerate for half an hour.
2. Sugar (130 g) and egg yolks (3 pcs.) mix, add lemon juice, put on the stove and cook over low heat, stirring constantly. Lemon curd should drip heavily from the spoon, leaving a mark on it. Then you need to add butter (60 g) to it,lemon zest and mix. Tighten the plate with the Kurdish on top with a film and send it to the refrigerator.
3. Take out the dough, smooth it evenly with your hands along the bottom of the mold and send it to the oven, preheated to 200 degrees, for 13 minutes.
4. Beat 2 eggs with sugar (200 g), add cottage cheese (400 g) and cream cheese (280 g), beaten egg whites (3 pcs.), a tablespoon of starch and vanilla to taste. Put the prepared stuffing on the cooled cake. Bake at 175 degrees for 5 minutes and then at 140 degrees for another 1 hour.
5. Pour lemon curd over the finished lemon curd cheesecake, cool well and refrigerate for at least 6 hours. After a while, the dessert can be served with tea or coffee.

No Bake Lemon Cheesecake

This pie doesn't require an oven, just a stove and fridge. But this dessert turns out to be no less tasty and refined than the one presented in the previous recipe.

First you need to prepare the base or cake for a cold cake. To do this, melt the butter (130 g), then pour it onto the crumbled cookies (250 g). Combine the ingredients with your hands to form a soft dough. Spread it on the bottom of the form and send it to the freezer for 17 minutes to cool the cake.

Now you can start preparing the filling. From water (80 ml) and sugar (160 g) make a thick syrup. After that, beat the yolks with a mixer and pour syrup into them in a thin stream. Continue beating until the mixture is fluffy and light. She isshould double in size. Dissolve gelatin powder (150 g) in 50 ml of water. Combine cream cheese ("Philadelphia") with lemon juice and zest, then add swollen gelatin to the mass. Combine the curd mass with the yolk mixer, then add the cream (whipped) and mix again with a silicone spatula.

Put the curd-cream filling on the cake and put the lemon cheesecake in the refrigerator for 8 hours. When serving, decorate the dessert with fresh berries.

Lemon Meringue Cheesecake Recipe

For the base or cake for this dessert, you will also need cookies (220 g) and melted butter (120 g). The mass obtained from these ingredients is distributed along the bottom and all sides of the detachable form and sent to the refrigerator for half an hour.

In a deep bowl, beat with a mixer 600 g of Philadelphia cheese, egg yolks (4 pcs.), Sugar (120 g) and milk (100 ml). After that, add the juice and zest of 1 lemon, starch (50 g) and cream (100 ml). Continue beating for another 5 minutes. Put the finished cream in a form with a cake and send it to an oven preheated to 175 degrees for 1 hour.

Meringue is ready at this time. First, boil the syrup from 120 ml of water and 250 g of sugar. Then beat the egg whites with lemon juice, and pour the syrup into them in a thin stream. Spread the fluffy protein mass on top of the lemon cheesecake. Send the form with dessert to the oven heated to 250 degrees for another 7 minutes.

Lemon cheesecake with pastry

This delicious cake is covered in bright yellowglaze, sure to cheer up even on the most cloudy day. The cooking technology of the dish consists of steps similar to the previous recipes.

First, make a crust of 2½ cups unsweetened crackers, 100 ml butter and sugar (50 g). The resulting mass is distributed in a form and sent to the refrigerator for half an hour.

At this time, you need to prepare a cream of cream cheese (700 g) and eggs (3 pcs.), Sugar (1½ cups), lemon juice (3 tablespoons) and zest (1 teaspoon). Beat all ingredients with a mixer until fluffy. Spread the buttercream over the chilled crust and place in the oven at 180 degrees for 35 minutes.

During this time, you need to prepare a cream of sour cream (0.5 l), sugar (3 tablespoons) and vanillin. Put sour cream on the ready and cooled cheesecake and put the mold in the oven for another 10 minutes. After a while, take the cheesecake out of the oven and cool.

Make frosting with water (½ cup water), sugar (½ cup), corn starch (1 heaping tablespoon) and lemon juice (2 tablespoons). Bring to a boil over low heat and cook for 3 minutes. Cool.

Pour cooled icing over cold lemon cheesecake. After that, send the dessert to the refrigerator for another 4 hours.

Cooking Lemon Lime Cheesecake

As in previous recipes, the preparation of delicacies in this version also begins with a cake (base). To do this, biscuit crumbs (crushed cookies) and butter are combined into one mass,are laid out on the bottom of the form and sent to the refrigerator.

For the filling you need to take 5 sheets of gelatin and soak it in water. Heat 75 ml of cream, then drain the water from the gelatin and add it to the warm cream, dissolve completely. Whip the remaining 300 ml of cream into a fluffy mass. Combine Philadelphia cream cheese (280 g) with powdered sugar (100 g), add lemon juice (2 pcs.) And lime zest, gelatin and beat all the ingredients together. Carefully fold in the whipped cream.

Pour the creamy mass onto the chilled cake. Lemon-lime cheesecake can be garnished with citrus zest if desired. Then it must be sent to the cold for at least 6 hours.

Lemon Cheesecake: Slow Cooker Recipe

Pie with lemon flavor can also be prepared in a slow cooker. To do this, you need to make a cookie crust and a delicious creamy curd filling according to any of your favorite recipes. Put in the same sequence in the multicooker bowl and bake for 50 minutes, after setting the “Baking” mode. Chill the cheesecake well for at least 6 hours before serving.