Lemon Cheesecake
Directions
- 1Melt the butter.
- 2Melt the butter.
- 3Melt the butter.
- 4Shred the biscuits into small pieces using a food processor.
- 5Shred the biscuits into small pieces using a food processor.
- 6Shred the biscuits into small pieces using a food processor.
- 7Mix the shredded biscuits with the melted butter.
- 8Mix the shredded biscuits with the melted butter.
- 9Mix the shredded biscuits with the melted butter.
- 10Create the cheesecake base by pressing the biscuit mixture into a baking pan and refrigerating for 10 minutes.
- 11Create the cheesecake base by pressing the biscuit mixture into a baking pan and refrigerating for 10 minutes.
- 12Create the cheesecake base by pressing the biscuit mixture into a baking pan and refrigerating for 10 minutes.
- 13In a bowl, combine cream cheese, Greek yogurt, and light brown sugar. Whisk until smooth.
- 14In a bowl, combine cream cheese, Greek yogurt, and light brown sugar. Whisk until smooth.
- 15In a bowl, combine cream cheese, Greek yogurt, and light brown sugar. Whisk until smooth.
- 16Whip the whipping cream in a separate bowl.
- 17Whip the whipping cream in a separate bowl.
- 18Whip the whipping cream in a separate bowl.
- 19Combine the whipped cream with the cream cheese mixture and mix well.
- 20Combine the whipped cream with the cream cheese mixture and mix well.
- 21Combine the whipped cream with the cream cheese mixture and mix well.
- 22Squeeze the juice from two lemons.
- 23Squeeze the juice from two lemons.
- 24Squeeze the juice from two lemons.
- 25In a small pot, combine the lemon juice, gelatin, and sugar, then melt the gelatin.
- 26In a small pot, combine the lemon juice, gelatin, and sugar, then melt the gelatin.
- 27In a small pot, combine the lemon juice, gelatin, and sugar, then melt the gelatin.
- 28Combine the melted gelatin mixture with the cream cheese mixture.
- 29Combine the melted gelatin mixture with the cream cheese mixture.
- 30Combine the melted gelatin mixture with the cream cheese mixture.
- 31Pour the cream cheese mixture into the prepared baking pan.
- 32Pour the cream cheese mixture into the prepared baking pan.
- 33Pour the cream cheese mixture into the prepared baking pan.
- 34Refrigerate the cheesecake for up to 3 hours.
- 35Refrigerate the cheesecake for up to 3 hours.
- 36Refrigerate the cheesecake for up to 3 hours.
- 37Prepare the lemon topping by squeezing the juice from one orange and two lemons and mixing it with cornstarch in a pot.
- 38Prepare the lemon topping by squeezing the juice from one orange and two lemons and mixing it with cornstarch in a pot.
- 39Prepare the lemon topping by squeezing the juice from one orange and two lemons and mixing it with cornstarch in a pot.
- 40Pour the lemon topping over the cheesecake and refrigerate for 30 minutes.
- 41Pour the lemon topping over the cheesecake and refrigerate for 30 minutes.
- 42Pour the lemon topping over the cheesecake and refrigerate for 30 minutes.
- 43Garnish the cheesecake with lemon slices and mint leaves.
- 44Garnish the cheesecake with lemon slices and mint leaves.
- 45Garnish the cheesecake with lemon slices and mint leaves.
Ingredients
- 100 g butter
- 100 g butter
- 100 g butter
- 200 g Biscoff biscuits
- 200 g Biscoff biscuits
- 200 g Biscoff biscuits
- 500 g cream cheese
- 500 g cream cheese
- 500 g cream cheese
- 250 g Greek yogurt
- 250 g Greek yogurt
- 250 g Greek yogurt
- 100 g light brown sugar
- 100 g light brown sugar
- 100 g light brown sugar
- 200 ml whipping cream
- 200 ml whipping cream
- 200 ml whipping cream
- 2 lemons lemon juice
- 2 lemons lemon juice
- 2 lemons lemon juice
- 10 g gelatin
- 10 g gelatin
- 10 g gelatin
- 50 g sugar
- 50 g sugar
- 50 g sugar
- 1 orange orange
- 1 orange orange
- 1 orange orange
- 4 mint leaves
- 4 mint leaves
- 4 mint leaves
Equipment
knifepotfood processorwhiskhand mixerspatulacitrus juicer