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Lemon Cheesecake




Greek lowfat yogurt

300 grams

Philadelphia spreadable cheese

200 grams

Gelatin for dessert

12 grams

Icing sugar

100 grams

Lemon juice

1 unit

Lemon peel

1 unit

Fresh cream

250 grams

Wholemeal biscuits

200 grams


100 grams


1 spoon

Desserts from North America

Lemon Cheesecake

Lemon Cheesecake

with gluten with fish with lactose

ready in

3 hours 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon Cheesecake

Fresh and tasty dessert. it can be made in many variations using other fruit instead of lemon and can be decorated in the most imaginative way. Typically summer as it does not require the use of the oven so ideal for sweetening even the hottest days.

Lemon Cheesecake step 1

step 1

Finely chop the biscuits using a rolling pin. At the same time soften the butter and add the honey, making the mixture homogeneous and then pour it over the biscuits and create a mixture that you will place at the base of the hinged cake pan.

Lemon Cheesecake step 2

step 2

Whip the cream and set aside.

Lemon Cheesecake step 3

step 3

Mix the yogurt, Philadelphia, sugar and half a lemon juice with the whisk.

Lemon Cheesecake step 4

step 4

Soften the gelatin in sheets in cold water for 10 minutes. Then squeeze it and put it in a saucepan with the lemon juice over low heat. Turns up to absorption.

Lemon Cheesecake step 5

step 5

Add the cream to the mixture with yogurt and cheese and finally add the melted gelatine and the lemon rind.

Lemon Cheesecake step 6

step 6

Pour the mixture into the hinged cake pan and leave to cool in the refrigerator for 3 hours. Garnish at will.

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