This recipe promises a creamy texture and a hint of citrus zest that will leave you craving more. Perfect for any occasion, this cheesecake combines the freshness of lemon with the richness of cheesecake curd, creating a heavenly dessert experience.
Fluffy Lemon Cheesecake
Ingredients
- 7 ounces (200g) of biscuits
- 2.1 ounces (60g) of Palma
- 2.2 pounds (1 kg) of cheesecake curd
- 1.4 ounces (40g) of pudding
- 5.3 ounces (150g) of powdered sugar
- 4 eggs
- 1 tablespoon of lemon zest
- 2-3 drops of lemon flavoring
- 1 cup of powdered sugar
- 2-3 tablespoons of lemon juice
Instructions
- Crush the biscuits into fine crumbs.
- Mix the biscuit crumbs with the melted Palma.
- Press the mixture firmly into the base of a cake tin.
- In a bowl, combine the cheesecake curd, pudding powder, powdered sugar, eggs, lemon zest, and lemon flavoring.
- Pour the cheesecake mixture over the biscuit base.
- Bake in a preheated oven at 350°F (180°C) for about 45-50 minutes or until the cheesecake is set.
- Allow the cheesecake to cool completely before refrigerating.
- Mix powdered sugar and lemon juice to make the icing.
- Drizzle the icing over the cooled cheesecake.
- Chill the cheesecake in the refrigerator for a few hours before serving.
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