Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, lemon cheese cake. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Remove springform pan from water bath. Loosen sides from pan with a knife; remove foil. Refrigerate overnight, covering when completely cooled.

Lemon cheese cake is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Lemon cheese cake is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have lemon cheese cake using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Lemon cheese cake:

1. Take 125 gm Digestive biscuit
2. Take 80 gm Unsalted butter
3. Prepare as needed Cream cheese filling
4. Get 2 Fresh eggs separated
5. Get 75 gm Icing sugar
6. Get 1 no Grated Lemon rind and juice
7. Make ready 225 gm Ready cream cheese
8. Take 15 gm Gelatin
9. Make ready 30-40 ml Water
10. Get 100 gm Non dairy cream whipped

They haven t a clue all say that it was passed on them. It s a misnamed delicious tradition. THE SECRET TO TRULY LEMONY CHEESECAKE. The lemon in this cheesecake is two-fold—it's in the batter in the form of zest and also on top of the cheesecake in the form of bright, smooth lemon curd.

Instructions to make Lemon cheese cake:

1. Biscuit base for the pie -crush the digestive biscuit with help of rolling pin to get coarse and even.place the crushed biscuit in a bowl and pour melted butter to it. Blend it together with help of finger tips or a spoon. Pour the mixture immediately into 10inch did removable pie base and press it gently to form even thick base. Keep it in refrigerator for set almost 30mins or more.
2. Chesse Filling- in fry pan add egg yolk and cook it using double boiler method with continuous stirring the yolk.Now add icing sugar to it and mix it completely.once mixed properly add vanilla essence, lemon juice and lemon zest to it and cook it mixed properly and the mixture cane to spoon coating consistency. Off the flame
3. In the mean time soak gelatin in 40 ml of water for 10 Minutes.kerp the gelatin 20 sec in microwave or Until it's light syrup,stir and use.
4. Whip the chesse cream and keep it aside
5. Now add the gelatin to the egg yolk mixture and mix it properly, it blend evenly.Now add the egg and gelatin mixture to whipped chesse keep aside to cool
6. In big bowl take whipped the egg white by adding a pinch if salt to achieve soft peak using hand blender
7. Now add this egg white to whipped cream using cut and fold method
8. Now fold no 5 (egg yolk+gelatin+chesse mixture) to no 7(egg white and whipped cream mixture) using cut fold method.
9. Niw remove the biscuit base from the refrigerator and fill chesse cream filling till the brim of the mold. Keep it in refrigerator for 2 hour to set
10. Can decorate with lemon custard (step 2) /whipped cream and fresh lemon slices.
11. I have used lemon custard (recipe us in step 2)

When I serve this cheesecake, before cutting it, I like to pipe dollops of curd on top that I then smash-n-drag (technical term) with an offset spatula or the back of a spoon to create the flower. In a small bowl, combine cracker crumbs, butter and sugar. A water bath cooks the cheesecake gently, making it extra creamy with a smooth, crack-free top. You can make the lemon curd up to two weeks in advance; just be sure to store it in the refrigerator. Just before serving, remove side of pan.

So that’s going to wrap this up with this special food lemon cheese cake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!