How do i make a lemon cheesecake?

Question

I would like to make a lemon cheesecake but i can only find usa receipe's and when i have tried to convert the measurments it doesn't work. Can anyone help? Sensible answers only please.

Answer 1

I've used this recipe - I think it's straight-forward, but if you need to convert, I have a link to use.:

Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup limoncello liqueur*
2 teaspoons vanilla extract
4 large eggs, at room temperature

Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.

Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs 1 at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.

Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).

Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.

*Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets.

Answer 2

hiya
well hopefully you are uk then as I was worried you would be us and measures would be wrong.

Right this is the easiest most delicous cheesecake ever.

1 large tin of condensed milk
juice of 2 lemons and some zest
half a pack of butter
1 x 400ml (approx) tub of normal double cream
half a pack of digestive biscuits

Right bash up the biscuits until they are a fine crumble and add to melted butter. place in a tin or flan tin and press down. place in the fridge to harden up or the freezer if you are in a hurry.

throw the lemon juice, zest, cream and condensed milk in a bowl and whip until thick and creamy and you can turn the bowl upside down and it does not fall out.

Then put on top of the base and leave to set for a while then cut up and keep going back tot he fridge for more. It is the best ans so easy and everyone wants the recipe at parties! You can also use 4 x limes instead which makes a great key lime cheesecake

Good luck and please try

clare

Answer 3

Ingredients.

8 oz. Digestive biscuits. )

1 tbsp Caster sugar. ) Crumb topping and base.

3 oz. Butter , melted. )

6 tbsp Caster sugar

1 * Lemon

1 tbsp Gelatine.

1 * Egg - separated.

1/4 pint Milk.

12 oz. Cream cheese (or plain cottage cheese.)

1/4 pint Double cream. (Whipped).

2 * 15 oz. Can Black cherries (or other fruit).

Method

1. Crush biscuits in a grinder or with pestle and mortar. Turn into a bowl add the sugar and stir in the melted butter. Turn half the biscuit mixture into an 8 inch sandwich tin lined with tinfoil (or clingfilm). Press evenly into the bottom.

2. Thinly pare the rind from the lemon being careful to exclude the pith. Place with 1 tbspn. of the sugar in a grinder and grind until the peel is finely grated.

3. In a liquidiser place 4 tbspns. of the sugar, the lemon rind mixture, gelatine, egg yolk and the milk and blend for 30 seconds. Turn into a saucepan and bring almost to boiling point (DO NOT ALLOW TO BOIL), stirring constantly. Remove from heat and add the juice of one lemon. Allow to cool but not set.

4. Pour back into liquidiser and add the cheese. Switch on and off for 1 minute until smooth and then pour into a mixing bowl.

5. Whisk the egg white until stiff - add 1 tbspn. of the sugar and whisk again. Fold the whisked egg plus the whipped double cream into the mixture with a spatula. (Do not mix too heavily .) Turn the mixture into the sandwich tin and spread evenly. Carefully cover with the drained, stoned cherries avoiding pressing them in too hard. Cover gently with the remainder of the crushed biscuit.

6. Chill overnight in the fridge. Turn out upside down and decorate with sliced lemon.

Answer 4

I have 2 recipes which I have both tried to great success.

Difference is that one is baked - like american ones, so needs to be cooled then chilled before eating; the other is made with jelly, so that helps it set.



Baked Lemon Cheesecake on Gingernut base

110g/4oz butter, melted
200g/7oz gingernut biscuits, cushed
225g/8oz cream cheese
5 tbsp mascarpone
1 egg
1 egg yolk
juice & zest of 1 lemon
1 tbsp caster sugar

* Preheat oven to 150c/300f/gas mark 2.
* Mix the melted butter and crushed gingernut biscuits together in a bowl. Tip the mixture into a shallow 20cm/8in pie dish or flan ring and press down evenly.
* Bake in oven for 10mins or until hard to touch.
* Beat cream cheese, mascarpone, egg, egg yolk, lemon juice, zest and caster sugar until smooth. Pour on to crust.
* Return to middle of oven and bake for 35-40 minutes or until filling has set.



Lemon Jelly Cheesecake

10 digestives
75g/3oz melted butter
1 lemon
135g box lemon jelly
100ml/3 1/2oz water
300g 101/2oz cream cheese
200ml/7floz evaporated milk

* Preheat oven to 150c/300f/gas 2.
* Crush biscuits and combine with butter.
* Press into 8in springform cake tin (2in deep)
* Bake 10mins and cool.
* Dissolve jelly in the boiling water. Set aside.
* Whisk evaporated milk until it starts to thicken like whipped cream.
* Whisk in cream cheese, the juice of the lemon and the melted jelly.
* Pour over the base and chill in the fridge for 2hours.
* Decorate with lemon zest.



Enjoy! :0)

Answer 5

Try the following

Lemon cheesecake
½ pack of ginger nut biscuits
3 tbsp butter, melted
150ml/5fl oz double cream, whipped to soft peaks
1 tbsp curd cheese
2 tsp caster sugar
½ lemon, zest and juice only
1 orange, peeled and segmented
2 mint leaves, for garnish

Method
1. Place the ginger nut biscuits into a food processor and blend until they resemble crumbs.
2. Pour in the melted butter.
3. Place a chef's ring on a plate and tip the buttered biscuits into the ring. Press down with the back of a spoon. Will provide the base for the cheesecake.
4. In a large bowl, mix together the whipped cream, the curd cheese, the caster sugar, and the lemon zest and juice.
5. Pack this mixture into the chef's ring on top of the base. Smooth over the top, remove the ring, and garnish with the orange segments and the mint, to serve.

or Chestnut cheesecake

For the cheesecake base
4 tbsp butter, melted
25g/1oz pecan nuts, chopped
75g/2½oz ginger biscuits, crushed
For the cheesecake filling
75g/2½oz chestnut purée
4 tbsp double cream
3 tbsp sugar
150ml/5 fl oz/¼ pint double cream, whipped
100g/3½oz mascarpone
50g/1¾oz white chocolate, melted
For the raspberry coulis
100g/3½oz raspberries
½ lemon, juice only
2 tbsp caster sugar
To serve
chocolate, grated
pecans, chopped

Method
1. For the cheesecake base, mix together all ingredients in the cheesecake base mix. Place the mixture in the bottom of a medium metal chef's ring, on a plate.
2. For the cheesecake filling, in a large bowl beat the chestnut purée with the double cream and sugar.
3. Fold the whipped cream, mascarpone and melted white chocolate into the purée and fill the chef's ring to the top.
4. Remove the metal ring.
5. For the raspberry coulis, in a small blender add the raspberries, lemon juice and sugar, blend for one minute.
(6. Alternatively you could place the mousse mixture into a tall glass and drizzle with the coulis.)
7. Serve with grated chocolate and chopped pecans

or Lemon Ricotta Cheesecake with a Confit of Lemons
3-4 lemons
12 oz (350 g) ricotta chees
1 x 11 g sachet gelatine powder
2 large egg yolks
2½ oz (60 g) caster sugar
10 fl oz (275 ml) double cream

For the base:
4 oz (110 g) sweet oat biscuits
1 oz (25 g) flaked almonds (these can be bought ready-toasted)
2 oz (50 g) melted butter

For the confit of lemons:
2 large juicy lemons (unwaxed if possible)
4 oz (110 g) granulated sugar

Start by making the confit as this needs to be prepared ahead of time – the day before you want to serve it, if possible. Take one and a half of the lemons and slice them into thin rings about 1/8 inch (3 mm) thick, discarding the end pieces and pips. Place these in the non-aluminium saucepan and cover with sufficient cold water to just cover them, bring to a simmer for 3 minutes, then drain through a sieve and discard the water. Now pour 12 fl oz (425 ml) water into the same pan, add the sugar, stir over a gentle heat until all the grains have dissolved then add the lemon slices. Once the liquid has returned to a very gentle simmer lay the circle of silicone paper on the surface of the liquid – this will help the lemon slices to cook evenly.

Now continue to cook them at the very gentlest simmer, without a lid, for 45 minutes – until the skins are tender. Check them at 30 minutes by inserting the tip of a knife just in case they are cooking a little faster. When they are tender, remove them with a slotted spoon to a shallow dish. The liquid will be much reduced at this stage, but what we want is about 5 fl oz (150 ml); if you have much more than this, increase the heat a little and reduce further. Then squeeze the juice from the remaining half lemon, pour it into the syrup and pour this over the lemon slices. Cover and leave overnight if possible.

To make the cheesecake, first of all pre-heat the oven to gas mark 6, 400ºF (200ºC), then prepare the base by crushing the biscuits – the best way to do this is to lay them flat inside a polythene bag then roll them with a rolling pin to crush them coarsely. Then tip them into a bowl along with the flaked almonds and stir the melted butter into them. After that, press this mixture evenly and firmly on to the base of the cake tin and then place in the oven to pre-bake for 20 minutes. After that remove it from the oven and allow it to get completely cold.

Meanwhile, remove the zest from the lemons using a fine grater (it can be grated on to a board and chopped even more finely if required). Then take the juice from the lemons and measure to 5 fl oz (150 ml). Next put 3 tablespoons of the lemon juice into a small bowl, sprinkle the gelatine over, then place the bowl in a small saucepan with 1 inch (2.5 cm) simmering water and leave it for 10 minutes to dissolve, or until it is absolutely clear and transparent.

Now put the egg yolks, sugar and ricotta cheese into a food processor or liquidiser and blend it all on a high speed for about 1 minute. Then add the lemon zest, remaining lemon juice and the gelatine, which should be poured through a strainer. Blend everything again now until it's all absolutely smooth. Then take a large bowl and whisk the double cream until you get a floppy consistency, then pour this in to join the rest of the cheese mixture and blend again, this time for just a few seconds. Next, pour the whole lot over the biscuit base, cover with foil and chill in the refrigerator for a minimum of 3 hours.

To serve the cheesecake, carefully remove it from the tin on to a serving plate, decorate with a circle of lemon confit slices and serve the rest separately.

Answer 6

I have used lemon juice, lemon zest and ricotta cheese and digestive biscuits now exact measurements I just mixed it all up and tasted it.

Answer 7

base, 1 pack of digestive biscuits, 200g-300g butter depending on texture. leave in fridge to set.

mix, whisk ur mascapone cheese and lemon juice and zest together check for taste and texture apply 2 the base leave in fridge to set for bout 1hr-2hr.peace