Lemon Cheese Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g cream cheese, (Philadelphia plain)
- 250 g ladyfiners
- 125 g butter
- 6 sheets gelatin
- 150 ml water
- 540 g yourt (lemon)
- 3 tablespoon lemon juice, freshly squeezed
- 100 g suar
- 2 points vanilla sugar
Print Recipe
Pin Recipe Instructions
- Crumble half of the biscuits completely (preferably in a plastic bag).
- Melt the butter, mix with the breadcrumbs and press into a springform pan with a diameter of 24 cm (lined with baking paper).
- Halve the remaining biscuits and line them up vertically close to each other on the edge of the springform pan.
- Mix Philadelphia with all ingredients (except gelatine) with a mixer, stir in gelatine dissolved in hot water into the cream.
- Pour the cream into the springform pan and put it in the fridge for at least 3 hours.
- Garnish with thin lemon wedges or marzipan lemons before serving.
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