Lemon cheese cake

Lemon cheese cake

Lemon is very useful . consummation on a daily basis provides body with so important vitamin C and fibers, both necessary for a healthy immune system

Lemons contain vitamin C or ascorbic acid, citric acid(gives lemons sour taste), flavonoids, Vitamin B complex, potassium, magnesium, calcium, copper, phosphorus, iron, and fiber. Vitamin A is present in small levels together with flavonoids such as B-carotenes, beta-cryptoxanthin, zea-xanthin and lutein compounds which all have antioxidant properties.

Making a cake your self invloves a lot of pain in comparison to buying cake online,but also give pleasure and satisfaction.

Ingredients of Lemon cheese cake

Before we move into the ingredients let keep some points in mind while making a lemoncheese cake or any cheese cake

The first one is room temperature cream cheese and it needs to be really room temperature.Use a spring form pan so that the sides can be removed. The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter. You then mix in the remaining ingredients well without over beating them.

I have experimented with many recipes over the years and have yet to make a cheesecake that I did not like, but I will admit that I have made some very ugly cheesecakes and I would guess many of you have too.

2 tsp ground cinnamon

250g unsalted butter, melted filling

650g cream cheese, at room temperature

300g (2/3 cup) caster sugar

Melted butter, for greasing base

1 500g pkt Nice biscuits

250g (2/3 cup) caster sugar

1 tbs finely grated lemon rind

6eggs, at room temperature

4 tbs fresh lemon juice

1 600ml carton sour cream

In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, juice, vanilla and peel. Beat until combined.

Suggestions: before pouring cheesecake batter into pan, put whole raspberries on bottom of prepared pan and cover with cheesecake batter.

To prevent the cheesecake sticking to the knife, dip the knife into hot water and wipe dry between each cut. To serve the cheesecake whole, use an egg slide or long spatula and slide it between the biscuit base and the baking paper lining the base of the pan, carefully dislodging the cheesecake. Gently slide onto a flat serving plate

To make the filling, first dissolve the jelly crystals in the boiling water, add the lemon juice and rind and set aside to cool slightly. Meanwhile, beat the evaporated milk until thick. In another bowl beat the cream cheese until smooth and blend in the CSR Caster Sugar, vanilla and beaten evaporated milk. Fold in the warm jelly mixture. Pour into the prepared base and chill for several hours or overnight. Decorate with fresh fruit.

If you are not one of those who can put so much of effort to make a cake , you can order cake online and enjoy at your home. Good luck.