in Dessert Recipes, USA or Canada

Lemon Cheesecake

updated

Spread the love

Ingredients for 1 servings:

  • 400 g cream cheese (Philadelphia nature)
  • 250 g ladyfingers
  • 125 g butter
  • 6 sheets of gelatin
  • 150 ml water
  • 540 g yogurt (lemon)
  • 3 tbsp lemon juice, freshly squeezed
  • 100 g sugar
  • 2 tbsp vanilla sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Crumble half of the sponge cakes completely (preferably in a plastic bag). Melt the butter, mix it with the crumbs, and press it into a 24 cm springform pan (lined with baking paper). Halve the remaining sponge cakes and arrange them vertically, tightly together, along the edge of the springform pan. Mix the Philadelphia with all ingredients (except the gelatin) using a mixer. Stir the gelatin dissolved in hot water into the cream. Pour the cream into the springform pan and refrigerate for at least 3 hours. Garnish with thin lemon slices or marzipan lemons before serving.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Elisen gingerbread

Apple curry soup