A lemon California cheesecake is a sweet dessert made with a mixture of cream cheese, eggs, sugar, and scents of vanilla or lemon, on a crust of cookie crumbs (usually Graham crackers).

Easy and quick to prepare, it is perfect at the end of the meals or for daytime snacks.

Level of difficulty : easy
Prep time : 30 min
Rest time : 2 hours
Cook time : 10 min
Total time : 2 h 40 min
Yield : 6 servings
1.5 cups cream cheese
2 cups ladyfingers crumbs
1 cup fresh cream
1 cup icing sugar
1.2 cup lemon yoghurt
1/3 cup butter
1 lemon (zest and juice)
1 tbsp gelatin
0.5 cup sugar
2 tbsp corn starch
1 cup water
1 lemon

Cheesecake :

  • Put the ladyfingers in the blender and mix with the melted butter until a homogeneous mixture is obtained.
  • Pour the mixture into a hinged mold and put in the refrigerator.
  • Soften the gelatin sheets in cold water, then squeeze them and let them melt over high heat with a tablespoon of milk.
  • In large bowl, mix cream cheese with icing sugar, then add lemon yogurt, zest and lemon juice.
  • Mix well. Add the melted gelatin and stir. Finally, add the cream, whipped beforehand.
  • Mix with a wooden spoon until you obtain a smooth and homogeneous cream.
  • Remove the hinge pan from the refrigerator and pour the mixture over the biscuit base. Level as much as possible and refrigerate for 2 h.

Lemon jelly :

  • In a saucepan, pour the sugar, cornflower and finely grated lemon rind. Mix well.
  • Add water and lemon juice and mix again, then bring to a boil.
  • Stir constantly and heat for another 5 min until the jelly thickens.

Finishing :

  • Cool, then remove the lemon cheese cake from the refrigerator and pour over the entire surface of the cake.
  • Return the cheese cake to the refrigerator for one hour, then remove it from the hinge pan.
  • Put on a serving platter and garnish with fresh lemon wedges.
  • Cut the lemon cheesecake into slices and serve.

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