Lemon Cheese Cake Recipe

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jasmeen from Karachi
Ingredients
  1. 225 g flour
  2. 125 g butter
  3. 75 g castor sugar
  4. 1 egg yolk
  5. Pinch of salt
  6. Grated rind of 1 lemon
  7. Filling:
  8. 225 ml milk
  9. 225 g castor sugar
  10. Pinch of salt
  11. Grated rind of 2 lemons
  12. 4 egg yolks
  13. 25 g powdered gelatin
  14. 425 ml fresh cream
  15. 450 g yogurt (strained in muslin for 1-2 hrs)
  16. Icing sugar for dusting
Method
  • 1. Sift flour into a large basin and sprinkle with the flaked butter. Make a well in the centre, add the sugar, egg yolk, salt and lemon rind and quickly knead to a smooth dough working from the centre outwards. Shape into a ball, wrap in cling film and leave for 2 hours in the refrigerator.
  • 2. Preheat oven to gas mark 5/190º C. Roll out dough thinly on a floured surface to make two 10 inch rounds. Place on greased baking trays and bake for 8-10 minutes until golden. While still warm, cut one of the rounds into 8 equal portions and cool on wire rack.
  • 3. Dissolve the gelatin in 3 tbsp water over low heat. Put milk, sugar, salt, lemon rind and egg yolks in top of a double boiler or in a basin over hot water, and cook over low heat, stirring continuously until smooth and thickened.
  • 4. Remove from heat and add dissolved gelatin. Leave to cool. Whip cream until thick. Blend in strained yogurt and carefully fold into the cooled mixture. Line the sides of a 10 inch spring form cake tin with grease proof paper. Place uncut shortbread in the base of the tin, spoon over the cheese filling and smooth the surface.
  • 5. Arrange the cut shortbread on top to form a complete round and cover with cling film. Allow to set in refrigerator overnight.
  • 6. Remove the cheesecake from the spring form tin and carefully remove the grease proof paper. Sprinkle the top with sifted icing sugar.
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