How to make Chilled Lemon Cheesecake -
A light, lemony cream cheese filling makes this cheesecake perfect
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Digestive Biscuits (डायजेस्टिव बिस्किट ), Unsalted Cheese Spread (नमक रहित चीज़ स्प्रेड)
Cuisine : American
Course : Desserts
For more recipes related to Chilled Lemon Cheesecake checkout Mango Cheesecake, No Bake Chocolate Biscuit Cake, New York Cheesecake. You can also find more Desserts recipes like Gil-E-Firdaus Saeb Cinnamon Muffin Banana Chocolate Chip Cake Bread and Butter Pudding -SK Khazana
Chilled Lemon Cheesecake Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 3.30-4 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chilled Lemon Cheesecake Recipe
Digestive Biscuits
Unsalted Cheese Spread 20
Butter melted 75 gms + to grease
FOR FILLING
Lemon juice 2 tablespoons
Gelatin 1 tablespoon
Unsalted cheese spread 225 grams
Yogurt 2/3 cup
Sugar 7 tablespoons
Lemon rind 2 teaspoons
Egg whites 2
Method
Step 1
Grease an eight-inch springform cake tin. Crush biscuits in a food processor, mix with the melted butter till well combined.
Step 2
Press this mixture over the base of the prepared tin.
Step 3
To make the filling, mix lemon juice with three tablespoons of water.
Step 4
Take gelatine in a bowl and sprinkle this liquid on it and set aside for two to three minutes.
Step 5
Stand the bowl over a pan of simmering water and stir until the gelatine is completely dissolved. Set aside to cool slightly.
Step 6
Beat cheese spread, yogurt and sugar together in another bowl till well blended.
Step 7
Add the lemon rind and the dissolved gelatine and mix. Whisk egg whites in a clean bowl till stiff.
Step 8
Fold it into the cheese mixture and spoon it over the biscuit base in the tin. Level the surface.
Step 9
Chill in a refrigerator for at least four hours or until set.
Step 10
Remove the cheesecake carefully from the tin and transfer onto a serving plate.
Step 11
Cut into wedges and serve.
Nutrition Info
Calories : 2293 Kcal
Carbohydrates : 186.4 gm
Protein : 36.1 gm
Fat : 155.8 gm
Other : Calcium- 1149.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
