This is one of the recipe which i wanted to try for quite a long time. Finally i made it few days back and it was a super hit. It has a really lovely lemon taste to it which i adore so much.
Similar Recipes,
Mascarpone Cheesecake
Strawberry Cheesecake
Mango Cheesecake
Mango Custard Cheesecake
This cheesecake has three layers. A buttery biscuit layer, a lemon cream filling and a tangy lemon jelly layer. So good and so citrusy. If you adore the taste of lemons then you will love this for sure..
For Crust:
For Filling:
Hung Yogurt or Cream Cheese – 1 cup ( I used Homemade)
Icing Sugar or Powdered Sugar – 1 cup
Lemon Zest – 1/2 tsp
Lemon Juice – 1 tblspn or to taste
Cream – 3/4 cup ( I used amul 25% fat cream)
Gelatin or China grass – 1 tblspn
Water – 3 tblspn
For Topping:
Water – 1/2 cup
Sugar – 1/2 cup
Lemon Juice – 2 tblspn
Yellow Food Colour a pinch
Cornflour – 2 tsp
Gelatin – 1.5 tsp
Start by making crust. Take cookies in a blender and powder them, add in melted butter and mix well.
Spoon this in the pan and press it evenly using a spoon. Chill this in fridge till you need them.
Take gelatin in a bowl, add in some water and let it bloom for 5 mins. Take this in a sauce pan and heat gently till it melts down.
Whip some cream untill it forms soft peaks. Set aside.
Now take hung curd, powdered sugar, vanilla, lemon zest, lemon juice in a bowl and use beater to whip this till creamy.
Add in the gelatin mix and give a good mix.
Fold in cream and mix gently.
Now spoon this mix over the chilled crust and chill this for 4 to 6 hours till set .
Now make the topping. Take sugar, water, lemon juice, gelatin in a sauce pan and heat on low heat till the gelatin is melted. Now add in food colour and mix well.
Mix cornflour with little water to form a slurry, pour this into the lemon mix and heat till it thickens.
Now cool this lightly. Take cheesecake from fridge, pour this over the cheesecake and set it for 2 to 4 hours.
Now remove this carefully from tin using the help of plastic wrap and set aside..Slice and serve.
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| I poured some yogurt over a sieve which is lined with cheesecloth and put that in fridge overnight. Now hung curd is done..Check this post for detailed post |
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| I used a removable bottom cake pan..If you dont have this, use normal cake pan and line it with plastic wrap |
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| Now for the base |
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| start by melting butter |
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| set aside |
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| take biscuits in a blender |
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| crush them roughly |
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| put that in a bowl |
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| pour over melted butter |
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| give a good mix |
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| Now it is well mixed |
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| spoon that into the pan |
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| press with a spatula |
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| press evenly |
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| now it is all evenly lined |
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| chill it in fridge or freezer till you make the filling |
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| add some water to it |
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| let it soak for 5 mins till it blooms |
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| transfer the mix to a sauce pan |
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| melt it down gently |
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whip some cream till soft and set aside Now lets make the cheesecake filling  Take cream cheese or hung curd in a bowl  add in icing sugar  add in lemon zest..zest only the yellow part, dont grate the white bitter part  I added around 1/2 tsp of zest  add in little lemon juice..This depends how lemony you want to the cake to be, so taste it and add more..  use a whisk to whip this till creamy  now it is well mixed up  add the gelatin mix in  mix well  add in the whipped cream  fold gently  now it is combined  take the biscuit base from fridge  pour the creamy filling in  smooth the top  chill this till set  Once the cheesecake is set, make the topping..  Take sugar in a sauce pan  add in water  add in lemon juice  add in gelatin  mix well  heat till gelatin is melted  add in yellow food colour  mix well  Now take some cornflour in a bowl  add little water to mix it up  pour it in  cook for few mins till it thickens  Now take your cheesecake  pour this over  now put this in fridge to set again  now it is set  slowly unmould it  DONE  SLICE AND SERVE |
is gelatin important?
What is othef substitute for gelatin orchina grass.
It's good when you bake yourself and not the cake 😀
@Anonymousno sub for chinas grass of gelatin.
Hi can we skip gelatin? What will happen if we don't use it?
@Abhagelatin will make this set
Fresh cream should be beaten until peak?
a little soft peak is enough
I do not have hand blender, it is possible to whip cream in mixer grinder. Please reply.
u can try pulsing it. if you have a hand whisk, you can try whisking it.
Thanks for your reply, I think I better buy a hand blender, but I am getting confused which one to buy, if you don't mind would you please guide me which one should I get. Thanks again.
Is Cream cheese and cream cheese spread the same?
no they are different
Dear Aarthi,
I had very successfully tried the lemon cheesecake for the first time! However, since then, I have tried it 3 more times but something seems to be going wrong as the cheesecake does not set and remains runny.
1. I whip the cream till soft peaks with a electric whipper.
2. i prepared cream cheese at home and add the ingredients mentioned by you and whip this also with the electric beater. (is this step i am doing wrong? bcz maybe cream cheese should not be whipped?)
3. i pre-soak the gelatin and heat the same till it melts and while lukewarm i add to the cream cheese mix and again mix well.
4. I add the cream and mix this gently with a spoon and pour this over the crust and chill overnight.
Still it does not get set!!! can you please try to figure out what i may be doing incorrectly or is there a shelf life for gelatin. by the way the gelatin i bought is not more than 2 months old.
please help.
try adding little more gelatin.