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Before you jump to Lemon cheesecake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
We all realize that, in order to really be healthy, nutritious and balanced meal plans are important as are good amounts of exercise. Unfortunately, we do not always have the time or the power that this type of lifestyle involves. When our work day is complete, most people do not prefer to go to the gym. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super hard work. If you keep at it, you’ll get all of the required exercise and healthy food. Here are some of the best methods to be healthy and balanced.
Choose water over other refreshments. Soda and coffee, when used in moderation, aren’t that bad. Using them for your lone source of hydration, on the other hand, is dumb. When you pick out water over other beverages you are helping your body stay very healthy and hydrated. This also helps you lower your caloric intake by hundreds of points without requiring you to buy and eat gross diet foods. Water is often the key to successful weight loss and healthfulness.
There are a good deal of things that contribute to your getting healthy. Not all of them necessitate fancy gym memberships or limited diets. Little things, when done every single day, can do a lot to make it easier to get healthy and lose pounds. Being intelligent when you choose your food and actions is where it begins. A good amount of physical activity each day is also necessary. Remember: being healthy isn’t just about reducing your weight. It is more about making your body as powerful as it can be.
We hope you got benefit from reading it, now let’s go back to lemon cheesecake recipe. To make lemon cheesecake you only need 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Lemon cheesecake:
- Take 200 g digestive biscuits
- Take 60 g butter
- Get 1 lemon zest and juice of
- Get 300 g medium fat cream cheese I used original Philadelphia
- Get 75 grams caster sugar
- Prepare 150 ml double cream
Steps to make Lemon cheesecake:
- Crush the biscuits up either into a food bag with a rolling pin or put into a food processor. Add the biscuit crumbs to the melted butter (which can be melted either on a hob slowly or in the microwave 1-2 minutes) and stir with a wooden spoon until completely mixed.
- Tip into a 20cm springform tin and press down with a glass to flatten out. And chill for about 20 minutes.
- Wash the lemon, dry and then grate into a bowl, cut the lemon in half and squeeze out the juice into a sieve so it catches all the Pips.
- Put the cream cheese sugar into a mixing bowl beat until well mixed and then whisk in the double cream I used a hand mixer for all of us until nice and thickened. Add in the lemon juice and Zest whisking until creamy.
- Make sure the base is chilled before pouring the cream cheese mixture into it. Spread out evenly.
- Put into the fridge to chill for a few hours. Then decorate if you want and serve. This recipe can be doubled as that is what I did as I have a big family. I used a 10 inch 26cm springform tin.
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