Lemon Cheesecake
@TheGoodies cooked this in a YouTube Short. SeeMeCook wrote it up from the Short as a full recipe and added nutrition.
Watch the original ShortImported by Anwar Lutfullah on SeeMeCook
A creamy, refreshing, and easy-to-make lemon cheesecake with a buttery biscuit crust and a smooth citrus filling.
- Time
- 4 hours 20 minutes
- Equipment
- Oven and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Crush the biscuits into fine crumbs using a food processor or by placing them in a bag and using a rolling pin.
Add the melted butter to the biscuit crumbs and mix until the mixture resembles wet sand.
Press the biscuit mixture firmly and evenly into the bottom of a cake tin to form the crust.
In a large bowl, beat the cream cheese until smooth and creamy.
Add the condensed milk and fresh lemon juice to the cream cheese.
Beat the mixture together until it is completely smooth and well combined.
Pour the lemon cream cheese mixture over the prepared biscuit crust in the cake tin.
Place the cheesecake in the refrigerator to chill until set, typically at least 4 hours or overnight.
Top with fresh lemon zest before serving.
Notes
For best results, ensure the cream cheese is at room temperature before beating to avoid lumps. This is a no-bake cheesecake recipe.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 613
- Protein
- 10 g
- Carbs
- 53 g
- Fat
- 40 g
- Fiber
- 1 g
Where the calories come from
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