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Lemon tiramisu cheesecake




Philadelphia spreadable cheese

250 oz


120 oz


60 oz


20 oz

Whole white Yomo yogurt

250 oz

White sugar

60 oz


10 oz

Full fat milk

3 spoons

Lemon juice

100 fl oz

White sugar

100 oz


30 oz


300 fl oz


3 oz

Desserts from Italy

Lemon tiramisu cheesecake

Lemon tiramisu cheesecake

with gluten with eggs with fish with lactose

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon tiramisu cheesecake

Lemon tiramisu cheesecake is a sweet and delicious sweet for a summer snack or to end a lunch with friends or relatives. Its taste will appeal to everyone!

Lemon tiramisu cheesecake step 1

step 1

Cover a circular mold with baking paper. Along the edges, place a set of savoyards to cover the circumference. Cut the Savoyards all in the same dimension.

Lemon tiramisu cheesecake step 2

step 2

Dissolve the butter in the bain-marie. Combine all the leftovers of cut chops and other savoyards and crumble them with a mixer. Combine crushed biscuits with melted butter and limoncello. Mix well.

Lemon tiramisu cheesecake step 3

step 3

Place the compound on the bottom of the mold by leveling it well. Allow to rest for at least 30 minutes in the freezer.

Lemon tiramisu cheesecake step 4

step 4

In a bowl put the fish glue in soak in cold water for 10 minutes. In a bowl, put sugar, yoghurt and philadelphia, stirring using an electric stirrer. Forming a cream

Lemon tiramisu cheesecake step 5

step 5

Heat the milk and melt the drained and well-wrinkled fish glue. Now paste the cream cheese paste into the cream.

Lemon tiramisu cheesecake step 6

step 6

Take the biscuit base and level over the cream of philadelphia. Place in freezer to solidify for 2 hours.

Lemon tiramisu cheesecake step 7

step 7

In a stew mixed starch with sugar. Pour water and lemon juice. Put on the fire and stir constantly with a spoon until you get a dense cream.

Lemon tiramisu cheesecake step 8

step 8

Turn off the fire, add the curcuma or yellow dye, mix and transfer the eggless and no milk lemon cream into a bowl, cover with a transparent film and let cool.

Lemon tiramisu cheesecake step 9

step 9

Once the cheesecake is firm, pour over the lemon cream. Place in freezer until serving.

Lemon tiramisu cheesecake step 10

step 10

To decorate: slices of lemon, whipped cream and mint leaves.

Lemon tiramisu cheesecake step 11

step 11

Pull out the freezer 30 minutes before serving the lemon tiramisu cheesecake

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