Easy Lemon Cheesecake Recipe (2024)

FAQs

Why won t my lemon cheesecake set? ›

You'll need to use full fat cream cheese as the cheesecake won't set properly with reduced fat cream cheese. I use full fat Philadelphia cream cheese. The double cream, however, must be cold! This ensures it whips up well which is again vital in creating a well-set, firm cheesecake.

Nigella found that adding just 1 teaspoon of lemon juice gave the right balance. You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients.

You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

Is Philadelphia cream cheese mascarpone? No marscapone and cream cheese are completely different. There are cases where one may be substituted for the other but as a general rule you should use the ingredient the recipe calls for; otherwise you will end up with a similar but still completely different result.

Leave to set in the fridge overnight. Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Lemon flavor: Let's all say it together: LEMON JUICE DOESN'T ADD LEMON FLAVOR (when added to the cake). Instead, try adding more zest, lemon extract, or a lemon soak.

Why should I bake my cheesecake in a water bath? ›

A water bath helps cheesecakes cook evenly, ensuring the edges don't bake faster than the center. The process gently bakes the custard slowly, ensuring a smooth and creamy filling. Otherwise, the dessert may get a rubbery texture. It also prevents cracking along the surface and browning on the top.

If you notice your batter is curdling, it could be due to the temperature of your ingredients. Make sure you're using softened cream cheese, which is much easier to mix and will prevent clumps. Softened cream cheese will also help ensure you don't overmix your batter, which can cause your cheesecake to crack.

Almost every cheesecake recipe calls either gelatin or beaten eggs, which are used as a setting or thickening agents. The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Ingredients: WHEAT flour, condensed MILK, sugar, MILK powder, EGGS, water, refrigerated margarine (palm oil, coconut oil and emulsifier (E322 SOYA lecithin)), cornstarch, emulsifier (E471, E475)), preservative (E202)), iodized salt, raising agent (E500).

The cheesecake batter contains some lemon juice but the juice is there just to cut the sweetness of the cheesecake slightly and prevent it from being too cloying. The cheesecake itself will not taste of lemon. However, if you prefer you can leave the lemon juice out.

Cheesecake is a classic dessert that can be served for any occasion. There is even a Greek cheesecake recipe that dates all the way back to 5th Century BCE! While there are an endless amount of cheesecake recipes available today, they can be sorted into two easy categories - baked and unbaked cheesecakes.

The lemon flavor comes through with a tangy and refreshing lemon zest and juice incorporated into the filling, adding a bright and citrusy twist to the classic cheesecake.