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Lemon cheesecake

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Rate this recipe 4.2/5 (13 Votes)

Ingredients

  • For the base of the cake:
  • 150 grams of digestive biscuits
  • 50 grams of butter
  • For the filling:
  • 1 lemon
  • 2 eggs
  • 320 grams of creme cheese
  • 100 grams of sour creme
  • 80 grams of sugar
  • 1 tablespooon of cornflour

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Crush the digestive biscuits so they form crumbs. Melt the butter in a saucepan or microwave and add the biscuit crumbs to the melted butter.

Step 2

Tip the buttery biscuit crumbs into a round baking tin and press them down to achieve an even biscuit base.

Step 3

Zest the lemon and squeeze its juice.

Step 4

Separate the eggs. Whisk the egg whites until they form stiff peaks.

Step 5

Add the egg yolks to another bowl. To this bowl add the lemon zest, sour creme, lemon juice, creme cheese, sugar and cornflour and beat mix until smooth.

Step 6

Add the whisked egg whites to the cheese mixture and mix very gently.

Step 7

Pour the cheese cake filling onto the biscuit base and bake the cheesecake at 150 C for an 1hr and 10 minutes.

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