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Lemon Cheesecake





250 grams


150 grams

Whipping cream

200 grams

Philadelphia spreadable cheese

500 grams

White sugar

90 grams

Lemon juice

200 grams

Orange juice

100 grams

Desserts from Italy - Puglia

Lemon Cheesecake

Lemon Cheesecake

vegetarian with gluten with lactose

ready in

3 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon Cheesecake

The lemon cheesecake and a good sweet, easy to prepare, and if we taste after a good meal helps in digestion

Lemon Cheesecake step 1

step 1

We prepare the lemon gelatin in a saucepan put 20g of sugar, 10g of cornstarch, and mix 100g lemon juice to do well without lumps,

Lemon Cheesecake step 2

step 2

We put the pan on a moderate flame gas, and continue stirring until it adensa, we remove the gas and let cool.

Lemon Cheesecake step 3

step 3

In-between we biscuit, we frulliamo cookies and add the melted butter and mix well, take a hinged cover the pan bottom with parchment paper and arrange the ibiscotti and bring in the fridge.

Lemon Cheesecake step 4

step 4

In a steady assemble the cream cup add the cheese and mix, and finally the lemon jelly amalgamiamo all.

Lemon Cheesecake step 5

step 5

We take the biscuit from the refrigerator and pour the cream alivegliamo well and forgive infrigo.

Lemon Cheesecake step 6

step 6

In a saucepan mettiamo15g of cornstarch, 70 g sugar and 100 grams of E100G lemons orange juice, amalgamiamo everything and carry on gas and continuing to turn, the boil for 4, 5 minutes on low heat.

Lemon Cheesecake step 7

step 7

Let it cool, we take the cheesecake from the refrigerator and pour over the Lemon Cream, and rimettiamola in the refrigerator the next day guarniremo to our pleasure or as pictured.

Lemon Cheesecake step 8

step 8

A tip orange juice, and lemon proceeds from the fruit, and the Philadelphia you can replace it with a cheaper cream cheese will have the same result as I did.

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