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How To make Lemon Delight Cheesecake
1 1/2 c Graham Cracker Crumbs
1/4 c Sugar
1/2 c Margarine, Melted
1 ea Env. Unflovored Gelatin
1/3 c Cold Water
1/3 c Lemon Juice
3 ea Large Eggs, Separated
1/2 c Sugar
1 t Grated Lemon Peel
16 oz Cream Cheese, Softened*
* Or use 2 8-oz containers of Philly soft cream cheese. ~-------------------------------------------------------------------------- Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.
How To make Lemon Delight Cheesecake's Videos
Gordon Ramsay Cheesecake Recipe with a Raspberry Lemon Extravaganza
Gordon Ramsay's Cheesecake Recipe. This Recipe is a perfect blend of rich flavors and smooth textures, resulting in a luxurious and satisfying cheesecake. Ramsay's version typically features a crisp, buttery crust made from crushed biscuits or graham crackers, layered with a velvety cream cheese filling. To add depth and complexity, the filling is often enhanced with vanilla, lemon zest, or other flavorings.
Ingredients:
17.64 oz cream cheese
7.05 oz sugar
3 eggs
3 tablespoons flour
10.58 oz raspberries
1.06 oz butter
Directions:
00:00 Soften the cream cheese before mixing it with sugar to make a New York-style baked cheesecake without a base.
00:15 Cream cheese and sugar vigorously by hand, utilizing the bowl for an efficient mix without separation.
00:28 Add eggs to the cream cheese mixture gradually to avoid lumps and incorporate air.
01:03 Mix in a couple of tablespoons of flour to prevent the cheesecake mixture from turning lumpy.
01:19 Add lemon zest for freshness and gently fold in fresh raspberries to distribute evenly without crushing.
01:36 Grease the cake tin with butter before adding the cheesecake mixture to guarantee easy release after baking.
01:51 Tap the cake tin to bring raspberries to the surface and eliminate air pockets; bake at 180°C for 35-40 minutes.
02:27 Look for a golden top as an indicator of doneness, and let the cheesecake cool slightly after baking
Actual Recipe:
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Lemon Delight
These luscious lemon delight bars are the perfect light dessert after a heavy meal. Kind of a cross between a bar and a pie. This is actually my grandmothers recipe that she used to make for Thanksgiving and Christmas when I was a kid. Absolutely delicious and very easy to make.
For the crust:
1 cup AP flour
1/2 cup chopped pecans (2oz pkg)
1 stick oleo (butter or margarine), softened
Cheese layer:
1 (8oz pkg) cream cheese, softened
1 cup powdered sugar
1 cup Cool-Whip
Lemon layer:
2 (3.4oz pkgs) lemon instant pudding
2-2/3 cups milk
Top:
1 (8oz) container Cool-Whip, divided
Combine flour, pecans and oleo in a bowl until mixture becomes course crumbs and holds a ball when formed in your hand. Press into a 8x11 baking pan. Bake in a preheated 375* oven for 15 minutes or until very lightly golden around the edges. Let cool completely.
In a medium mixing bowl, beat cream cheese with an electric beater until fluffy. Add in powdered sugar and beat until light and fluffy (about 3 minutes). Fold in 1 cup of Cool-Whip and spread mixture on top of the crust.
In another medium bowl, whisk pudding and milk until no lumps remain. Pour on top of cheese layer. Refrigerate until pudding is firm (about 30 minutes).
Spread remaining Cool-Whip on pudding layer and top with additional pecans if you choose. Let chill overnight and serve. Makes 15 bars. Enjoy!
Mix Condensed Milk and Cream Cheese Then Be Amazed!
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“How do you make no-bake cheesecake from scratch?” The answer is so simple and straightforward, you’ll love it!
For my easy no-bake cheesecake, you’ll use a store-bought graham cracker crust. Beat all the ingredients (except the pie crust ;-) and the pie filling) until they are thoroughly blended. You’ll need a hand mixer to get a nice smooth filling. Pour the mixture in your store-bought crust, smooth it out, and chill. That’s all there is to it.
Easy No Bake Mango Cheesecake
The mago cheesecake recipe (15cm round pan)
* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)
* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)
2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds
100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)
* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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If you have a can of condensed milk and 4 lemons, you can do this! Extremely easy and delicious
If you have a can of condensed milk and 4 lemons, you can do this! Extremely easy and delicious
???? Recipe (Ingredients)-----------------------------
400g (1 can) Condenced milk
4 Lemons
fingers cookies
100ml (7 tbsp) Milk
7g (1 pack) Gelatine
Mold size 20cm/8‘’
Freeze for about 1-2 hours
???? Important tips
1. The condensed milk is sweetened, if you use unsweetened condensed milk, please add sugar.
2. The lemon need to use 3-4, you can reduce the amount of lemon if you do not like sour
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If you have a can of condensed milk and 4 lemons, you can do this! Extremely easy and delicious