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Lemon Cheesecake
Lemon Cheesecake Recipes
Ingredients
For the biscuit base
1 cup digestive biscuits, crushed
1/3 cup butter, melted
for the filling
½ cup (100 grams) cream
juice of 1½ lemons
1 teaspoon lemon rind, grated
1 cup cream cheese
½ cup powdered sugar
½ teaspoon lemon essence
Method
For the biscuit base.Mix the biscuit crumbs with the melted butter
and press the mixture
into the base of a 175 mm. (7") loose bottomed pie dish, Chill
until firm.
For the filling.Whisk the cream in a clean dry bowl till soft peaks
form. Keep aside. Mix the
lemon rind, lemon juice, cream cheese, sugar and lemon essence till
it is smooth. Fold in
the whipped cream gently so that it does not curdle or split.
How to proceed.Spread the filling over the set biscuit base and
chill until firm.For the
lemon sauce .Combine the sugar with ½ cup of water in a saucepan
and heat till the
sugar is dissolved. Dissolve the cornflour in 2 tablespoons of water
and add it to the sugar
syrup.
Heat stirring continuously till the mixture thickens and gets a
coating consistency.Add the
butter and mix well. Cool and add the lemon juice, lemon rind, lemon
essence and lemon
yellow colour. Mix well and keep aside. Cool completely while stirring
continuously. For the
garnish.Unmould the cheese cake and place on a serving plate. Pour
the lemon sauce on
top and refrigerate again. Serve chilled.
For the lemon sauce
3 tablespoons sugar
1 teaspoon cornflour
¾ tablespoon lemon juice
½ teaspoon lemon rind, grated
2 drops lemon essence
a drop of lemon yellow colour (optional)
½ teaspoon butter
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