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Lemon cheesecake

Lemon cheesecake


For the base, heat the oven to 180 ° C. Grease a 23 cm diameter round pan with fat. In a saucepan, over medium heat, melt the butter together with the lemon juice. Roll out the pie sheets and grease each sheet with butter, sprinkle with 2 spoons of vanilla-flavored sugar then overlap the sheets. Place the overlapping sheets in the prepared tray. Sprinkle the sheets with semolina on the entire surface.

For the filling, mix the powdered sugar with the pudding powder. Add the cheese, grated lemon peel, vanilla seeds and yogurt and mix well. Pour the filling over the base of the pan. Bake the cake for 50-55 minutes then let it cool.

For decoration, cut lemon slices as thin as possible then put the slices in a pan with 100 ml of cold water. Add 100 g of sugar and boil everything for 30 minutes. After 30 minutes, add the sachet of Cake-Gelee, stirring constantly with the aim. and let it boil for 1 minute then remove the pan from the heat. Pour over the cheesecake the mixture with lemon peel and prepared sugar then let it cool for min. 1 hour.


Ligia & # 8217s Kitchen: Raw cheesecake with lemon

For the month of lovers, we have prepared a cheesecake with lemon, prepared with a blender. Take courage and try this recipe and you will see how easy it is to make! The exotic aroma of the cake will make you think of the most beautiful romantic moments spent with your loved one!

Raw cheesecake with lemon

  • Servings: 3
  • Duration: 15 min
  • Difficulty: easy

Ingredient:

  • 200 ml of filtered water
  • Bio organic lemon
  • 2 tablespoons raw natural sweetener
  • 10 g vanilla powder
  • 3-4 tablespoons psyllium
  • 250 g caju raw
  • 200 g sugar-free cranberries, sweetened with apple juice
  • 200 ml of filtered water
  • 50 g caju raw
  • ½ teaspoon psyllium

All the ingredients for the cheesecake are added to the blender except for three tablespoons of psyllium which is left for the end. It is processed until the cashew nuts become pasta, but they only have small pieces of cashews. The composition is set aside and the icing is prepared in the same way, ie all the ingredients for the icing are added to the blender until it becomes like sour cream.

After ½ h or 1 h of standing in the freezer, the cheesecake is removed from the freezer and garnished with icing, coconut flakes and strawberry leaves. But here you can use your imagination and decorate with what ingredients you have around the house.

The cheesecake can be stored in the refrigerator, not in the freezer, because it will maintain its shape. You can keep them in a glass container with a lid for a week.


Cheesecake With Caramelized Lemon

1. For caramelized lemon slices, heat the oven to 140 degrees. Put a baking sheet in a tray and sift a good layer of powdered sugar. Put the lemon slices over the sugar, then sift more powdered sugar over them. Sprinkle over a few drops of water, then bake for about 1 hour, until the caramelized lemons. Remove and allow to cool.

2. For the top, grind the biscuits in a blender, mix with the melted butter together with a pinch of salt, put in a tart form in an even layer. Press lightly using the back of a spoon. Leave to cool.

3. Heat the oven to 180 degrees. For the cream, mix the cream cheese, powdered sugar and sour cream in a bowl until smooth. Add eggs one at a time, vanilla extract and lemon peel and juice. Add flour and mix with a whisk until smooth. Pour the mixture over the base of cold biscuits and put in the oven.


1. Preheat the oven to 180 degrees Celsius. Finely chop the biscuits, mix them with the melted butter and put them in a hot pan over medium heat to brown. Divide the cookie crust into each shape (suitable for the oven) and press with your fingers.

2. In a medium bowl pour the lemon juice with the sugar and stir until dissolved. Add the cream cheese and mix again. Then add the egg, mix until incorporated, then add the liquid cream and vanilla extract and mix until you get a homogeneous mixture.

3. Boil water in a pot. Place the cream cheese mixture evenly in each form with a spoon, then place the forms in an oven tray. Pour the boiled water until it covers 3/4 of the dishes with the cheesecake, and put it in the oven for 25-30 minutes. The edges will look solid but the middle should not be firm.

4. Remove the molds from the water and let them cool completely, then refrigerate for at least 2 hours. Put a uniform layer of lemon cream, decorate with whipped cream and lemon slices and enjoy a delicious, invigorating dessert.

The lemon cheesecake is an invigorating, delicious, light dessert that is served cold.


Ligia & # 8217s Kitchen: Raw cheesecake with lemon

For the month of lovers, we have prepared a cheesecake with lemon, prepared with a blender. Take courage and try this recipe and you will see how easy it is to make! The exotic aroma of the cake will make you think of the most beautiful romantic moments spent with your loved one!

Raw cheesecake with lemon

  • Servings: 3
  • Duration: 15 min
  • Difficulty: easy

Ingredient:

  • 200 ml of filtered water
  • Bio organic lemon
  • 2 tablespoons raw natural sweetener
  • 10 g vanilla powder
  • 3-4 tablespoons psyllium
  • 250 g caju raw
  • 200 g sugar-free cranberries, sweetened with apple juice
  • 200 ml of filtered water
  • 50 g caju raw
  • ½ teaspoon psyllium

All the ingredients for the cheesecake are added to the blender except for three tablespoons of psyllium which is left for the end. It is processed until the cashew nuts become pasta, but they only have small pieces of cashews. The composition is set aside and the icing is prepared in the same way, ie all the ingredients for the icing are added to the blender until it becomes like sour cream.

After ½ h or 1 h stand in the freezer, the cheesecake is removed from the freezer and garnished with icing, coconut flakes and strawberry leaves. But here you can use your imagination and decorate with what ingredients you have around the house.

The cheesecake can be stored in the refrigerator, not in the freezer, because it will maintain its shape. You can keep them in a glass container with a lid for a week.


Lemon cheesecake

The gelatin is soaked according to the instructions on the package.

The biscuits are crushed in the robot,

then transfer to a bowl.

and add over the biscuits.

Mix well until all the biscuits are wet.

With this mixture, the base of a form with a removable bottom is wallpapered, then it is cooled.

mix with powdered sugar

then add the lemon juice,

At the end, add the gelatin dissolved in the water bath and incorporate into the yogurt cream,

then pour over the cookie sheet removed from the cold. Leave in the fridge for 2-3 hours.

Prepare the lemon sauce:

and the butter is put in a bowl on a steam bath.

When the sugar has dissolved, add the egg,

mixing very well to incorporate evenly. Leave on the fire until the mixture thickens.

After it has set, take the cake out of the mold, cut it and serve it with a slightly warm lemon sauce.


Lemon cheesecake

Lemon cheesecake is a light recipe that requires minimal effort. Lemon cheesecake is prepared in 15 minutes, but left to cool overnight. It's a delicious cake! Try it!

Image from Pixabay

Ingredients for lemon cheesecake:

For the base: 75 g digestive biscuits, 40 g butter, 25 g brown sugar

For the cream: 200 g low-fat cottage cheese, 400 g condensed milk, 150 ml sweet cream, grated peel and juice of 3 lemons

We put the biscuits in a bag and crush them with the rolling pin. Melt the butter in a saucepan, add the sugar, the crushed biscuits and mix very well. Grease a tray with the removable bottom with butter and place the biscuit mixture in it, pressing well with the bottom of a spoon.

Put the cottage cheese in a bowl and mix very well, gradually add the condensed milk continuing to mix. Add the sweet cream and peel with the lemon juice. Pour over the cookie sheet and leave in the fridge overnight. Place the cake on a plate and decorate with lemon slices and powdered sugar.


Lemon cheesecake

The gelatin is soaked according to the instructions on the package.

The biscuits are crushed in the robot,

then transfer to a bowl.

and add over the biscuits.

Mix well until all the biscuits are wet.

With this mixture, the base of a form with a removable bottom is wallpapered, then it is cooled.

mix with powdered sugar

then add the lemon juice,

At the end, add the gelatin dissolved in the water bath and incorporate into the yogurt cream,

then pour over the cookie sheet removed from the cold. Leave in the fridge for 2-3 hours.

Prepare the lemon sauce:

and the butter is put in a bowl on a steam bath.

When the sugar has dissolved, add the egg,

mixing very well to incorporate evenly. Leave on the fire until the mixture thickens.

After it has set, take the cake out of the mold, cut it and serve it with a slightly warm lemon sauce.


Lemon weight loss recipes: cheesecake for dieters

If you want to lose weight, the recipe for lemon cheesecake is made for you.

If you want to lose weight, the recipe for lemon cheesecake is made for you. Without a pie sheet, this lemon cheesecake is light and low in calories. You don't need fat to enjoy a delicious dessert. Choose a cheesecake with low-sugar cottage cheese and rich in pleasant lemon acidity.

It's so easy to have fun without gaining weight.

Number of people: 8
Preparation time: 15 min
Cooking time: 35 min
Rest time: 12 h

Ingredients

300 g cow's cheese with 0% fat
2 eggs
30 g brown sugar
1 sachet of vanilla sugar
2 tablespoons cornstarch
1 lemon

Preheat the oven to 7 (210 ° C). Wash and grate a lemon to collect the peel. Cut it in half and extract the juice with a fork or juicer. Break the eggs and separate the egg whites from the yolks. In a bowl, beat together the yolks, brown sugar and vanilla sugar. Add the cottage cheese and 2 tablespoons of cornstarch. Mix everything well. Then beat the egg whites very well and gently incorporate them into the preparation with a spatula.

Then add the lemon peel and lemon juice, then mix the cheese lightly. Pour the mixture into an arc-shaped pan covered with baking paper. Bake and cook for 35 minutes at 180 ° C. Remove the cheesecake and let it cool for 12 hours in the fridge before serving.


Label: cheesecake with raw lemon

For the month of lovers, we have prepared a cheesecake with lemon, prepared with a blender. Take courage and try this recipe and you will see how easy it is to make! The exotic aroma of the cake will make you think of the most beautiful romantic moments spent with your loved one!

Raw cheesecake with lemon

  • Servings: 3
  • Duration: 15 min
  • Difficulty: easy

Ingredient:

  • 200 ml of filtered water
  • Bio organic lemon
  • 2 tablespoons raw natural sweetener
  • 10 g vanilla powder
  • 3-4 tablespoons psyllium
  • 250 g caju raw
  • 200 g sugar-free cranberries, sweetened with apple juice
  • 200 ml of filtered water
  • 50 g caju raw
  • ½ teaspoon psyllium

All the ingredients for the cheesecake are added to the blender except for three tablespoons of psyllium which is left for the end. It is processed until the cashew nuts become pasta, but they only have small pieces of cashews. The composition is set aside and the icing is prepared in the same way, ie all the ingredients for the icing are added to the blender until it becomes like sour cream.

After ½ h or 1 h of standing in the freezer, the cheesecake is removed from the freezer and garnished with icing, coconut flakes and strawberry leaves. But here you can use your imagination and decorate with what ingredients you have around the house.

The cheesecake can be stored in the refrigerator, not in the freezer, because it will maintain its shape. You can keep them in a glass container with a lid for a week.