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Before you jump to Lemon cheesecake recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.
Remember when the only individuals who cared about the ecosystem were tree huggers as well as hippies? Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. Keep reading for some ways to go green and save energy, generally in the kitchen.
Begin with replacing the bulbs. This will go beyond the kitchen, nevertheless that is okay. Compact fluorescent lightbulbs are energy-savers, and you must use them in place of incandescent lights. These bulbs are generally energy-efficient which means electricity consumption is lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Utilizing these types of longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. Coupled with different light bulbs, you should learn to leave the lights off when they are not needed. The kitchen lights in particular will often be left on the whole day, just because the family tends to spend a lot of time there. And it’s not confined to the kitchen, it happens in other parts of the house as well. Try keeping the lights off until you absolutely need them, and notice how much electricity you can save.
As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not that hard. Typically, all it takes is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to lemon cheesecake recipe. To cook lemon cheesecake you only need 6 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Lemon cheesecake:
- You need 200 g digestive biscuits
- Prepare 60 g butter
- Get 1 lemon zest and juice of
- You need 300 g medium fat cream cheese I used original Philadelphia
- Prepare 75 grams caster sugar
- Take 150 ml double cream
Steps to make Lemon cheesecake:
- Crush the biscuits up either into a food bag with a rolling pin or put into a food processor. Add the biscuit crumbs to the melted butter (which can be melted either on a hob slowly or in the microwave 1-2 minutes) and stir with a wooden spoon until completely mixed.
- Tip into a 20cm springform tin and press down with a glass to flatten out. And chill for about 20 minutes.
- Wash the lemon, dry and then grate into a bowl, cut the lemon in half and squeeze out the juice into a sieve so it catches all the Pips.
- Put the cream cheese sugar into a mixing bowl beat until well mixed and then whisk in the double cream I used a hand mixer for all of us until nice and thickened. Add in the lemon juice and Zest whisking until creamy.
- Make sure the base is chilled before pouring the cream cheese mixture into it. Spread out evenly.
- Put into the fridge to chill for a few hours. Then decorate if you want and serve. This recipe can be doubled as that is what I did as I have a big family. I used a 10 inch 26cm springform tin.
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