Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lemon cheesecake. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Lemon Cheesecake is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Lemon Cheesecake is something which I have loved my whole life. They are nice and they look fantastic.

Get Delicious Pies and Cheese Cakes Delivered Directly to Your Door at Your Convenience. Buy Groceries at Amazon & Save. Remove springform pan from water bath.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook lemon cheesecake using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Lemon Cheesecake:

1. Make ready 15 digestive biscuits crushed
2. Make ready 1/2 tablespoon light soft brown sugar
3. Make ready 50 g melted butter/margarine
4. Make ready 1 (250 g) tub of mascarpone cheese
5. Prepare 1 (397 g) tin of Condensed milk
6. Get 1 (200 g) pot of Single cream
7. Take 2-3 Lemons depends on how rich in taste you want it

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 Cheesecake:

1. I doubled the recipe as i have a big family, and used a 10inch/26cm springform tin. Stir together the digestive biscuits soft brown sugar and melted butter. Empty into a 23cm springform cake tin and press out so it's level. Leave to chill in the fridge while you make the base. (Use a smaller tin if you want a thicker base)
2. Mix together really well the mascarpone cheese, cream, condensed milk and lemon zest. slowly add the lemon juice to the mix a little bit at a time. You can with this by hand but it will take a lot longer so I used a electric hand mixer. The longer you mix the thinker the mix becomes.
3. Pour onto your chilled base then return to the fridge for a few hours for it to set.
4. When ready to serve. You can eat as it is, or add decorations.

Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. HOMEMADE LEMON CHEESECAKE WITH TWICE THE TARTNESS. How much lemon can I fit into my homemade Lemon Cheesecake recipe? I wanted to get pucker from the lemon juice and the sweet, citrusy aroma from the zest.

So that is going to wrap it up for this special food lemon cheesecake recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!