Lemon Cheesecake

I’m in love with this recipe, I made it for my mother in law birthday and it was a huge success!

This cheese cake doesn’t need to be bake and, because there is not mascarpone cheese, I found it very light! Also the lemon sauce on top it’s very refreshing.

The only suggestion that I want to give you to make this recipe successful is to get all the ingredients ready and to follow all the steps.

Are you ready? Challenge yourself and do it


For the base:

·         200 grams graham cookies crumbled

  • 100 grams butter melted

For the cake:

  • 10 grams gelatin
  • 250 ml whipping cream
  • 300 grams Lemon yogurt
  • 200 Philadelphia
  • 100 grams sugar
  • Juice of 1 lemon
  • A sprinkle of love

For the lemon cream:

  • 100 ml orange juice
  • 100 ml lemon juice
  • 15 grams corn starch
  • 70 grams sugar

Step 1:

  • The first thing to do is to get the base of your cheese cake ready.
  • Get your cookies crumbled in a bowl and add the melted butter. Mix very well and pour everything in a round cake pan 9 ½ inch, I suggest to use a Springform cake pan, press firmly onto bottom of the pan and put it in the fridge for 30 minutes.

Step 2:

  • Bring your gelatin, put it in a bowl and cover it with water, if you use Knox follow their instruction because I used a brand from the Italian store.
  • Whip your whipping
  • In another bowl put the lemon yogurts, the Philadelphia and the sugar. Mix very well with a hand-mixer and add the whipping cream whipped.
  • On a side squeeze out 1 lemon and put it the juice in a small pan adding the gelatin, bring it over to the stove to a low- medium heat and let it melt for 1 or 2   minutes; when its melt add it to the whipping cream mixture. Mix very well, bring your cake pan out of the fridge and pour it over the crust. Put it back to the fridge for at least 3 hours or in the freezer for 1 hour.

Step 3:

  • Now it’s time to make your lemon cream:
  • bring 100 ml orange juice and 100 ml lemon juice and pour it in a small pan, add the 70 grams of sugar and 15 grams of corn starch and on a medium-heat cook it for 4/5 minutes until the cream is nice and thick {it’s very important that the cream is thick, it might take few minutes longer}.Let it cool down before to pour it on the cheese cake for 2/3 minutes

Step 4:

  • Get the cake out of the fridge, open your pan, very gently, and pour the lemon cream on top. Use some lemon for decoration.

Buon Appetito and most important don’t forget the sprinkle of love.




Tagged: , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: