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Lemon Cheesecake




Digestive biscuits

200 oz


100 oz


10 oz

Fresh cream

250 oz

Yogurt, lemon flavour

300 oz

Philadelphia spreadable cheese

200 oz

White sugar

100 oz


1 unit

Lemon juice

100 fl oz

Orange juice

100 fl oz

White sugar

70 oz


15 oz

Desserts from Italy

Lemon Cheesecake

Lemon Cheesecake

with gluten with fish with lactose

ready in

3 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon Cheesecake

A delicious and fresh summer dessert!

Lemon Cheesecake step 1

step 1

We mash the biscuits until they are completely crumbled, add them to the butter melted in a saucepan previously and mix until the butter has melted in the biscuits. We place the mixture in a hinged pan with parchment paper.

Lemon Cheesecake step 2

step 2

We put our mixture in the fridge for at least 15 minutes.

Lemon Cheesecake step 3

step 3

At this point we put the gelatine to soak in the cold water. We whip the cream with the mixer. In another bowl we combine the yoghurt, the spreadable cheese, the sugar and mix well. At this point we add the whipped cream previously.

Lemon Cheesecake step 4

step 4

Put the lemon juice in a saucepan and add the well-squeezed gelatine. Let's leave it on the fire for about a minute, the time that will melt completely. At this point let's combine it with the compound previously made and let's incorporate them.

Lemon Cheesecake step 5

step 5

We leave the base from the fridge and pour our mixture into the pan. We beat the pan a little to eliminate any bubbles and we put it in the fridge for 3 hours.

Lemon Cheesecake step 6

step 6

Now let's prepare the garnish to put on our cheesecake. Pour the lemon and orange juice into a saucepan together with the sugar and cornstarch, put it on the fire and mix for 5/6 minutes until we get a thick cream.

Lemon Cheesecake step 7

step 7

Remove it from the heat but continue stirring for a while to avoid lumps. Once cold, pour our cream on the cheesecake and decorate with lemon slices. Let's keep it in the fridge for another half hour.

Lemon Cheesecake step 8

step 8

Ps: I didn't find the lemon yoghurt so I used two cans of white yogurt and a jar of vanilla yogurt to which I then added a few drops of lemon flavoring.

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