Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon cheese cake. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Lemon cheese cake is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Lemon cheese cake is something which I’ve loved my whole life.

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

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. 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. Just before serving, remove side of pan.

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)

Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. 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.

So that is going to wrap this up for this special food lemon cheese cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!