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Lemon Cheesecake!




Whipping cream

250 grams

Yogurt, lemon flavour

250 grams

Philadelphia spreadable cheese

200 grams

Lemon juice

50 grams


10 grams

White sugar

100 grams

Digestive biscuits

200 grams


100 grams

Orange juice

100 grams

Lemon juice

100 grams


2 grams

Desserts from Italy

Lemon Cheesecake!

Lemon Cheesecake!

with gluten with fish with lactose source of C vitamins

ready in

4 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon Cheesecake!

Take a bowl, mount everything and forget it in the fridge! Easy to prepare and to eat!

Lemon Cheesecake! step 1

step 1

We line the bottom of the pan with parchment paper, closing the mold well so that it remains firm and adheres well. I used a 6 and 6 cm mini-cheesecake hinge mold. But these doses are ideal for a 22 or 23 cm hinge mold.

Lemon Cheesecake! step 2

step 2

Dissolve the butter in the microwave (checking every 10 seconds, so that it does not burn) or on the stove at a moderate flame, taking care that it does not burn. We gather the cookies in the bag and let off our anger using the rolling pin or the pestacarne to reduce them to dust.

Lemon Cheesecake! step 3

step 3

If there are small pieces, nothing happens, the important thing is that the base is homogeneous, without holes. We add the butter to the biscuits and helping with the back of a spoon we press well on the base. Let's put in the fridge while we take care of the cake.

Lemon Cheesecake! step 4

step 4

In a large bowl we work the cheese and sugar, meanwhile we put the gelatine to soak with water at room temperature and heat the lemon juice.

Lemon Cheesecake! step 5

step 5

Whip the cream firmly, add the cream yogurt and keep an eye on the temperature of the lemon juice. It must be lukewarm, so that the gelatine can melt but not burn.

Lemon Cheesecake! step 6

step 6

Add the gelatine dissolved in the juice and the whipped cream to the cream.

Lemon Cheesecake! step 7

step 7

We work with movements from top to bottom, so as not to disassemble it, we incorporate everything well before pouring the cream on the basis of biscuits. Level with the spatula and place in the fridge for at least two hours.

Lemon Cheesecake! step 8

step 8

We check by gently pressing the base with the index, to make sure it is firm. Let's devote ourselves to jelly.

Lemon Cheesecake! step 9

step 9

In a saucepan, stir the starch and sugar with a whisk, then add the citrus juice. Let's move on the heat, moderate heat and stir for a few minutes until it thickens.

Lemon Cheesecake! step 10

step 10

At this point let it cool and in the meantime soak the gelatin that we will then dissolve in the citrus cream. Pour on the cake and leave in the fridge for another two hours.

Lemon Cheesecake! step 11

step 11

I decorated with poppy seeds, but you can do as my mother did, using lemon slices.

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