Photo: Toa Heftiba
Lemon cheesecake
17 ingredients
Serves 10
openrecipes
A baked lemon cheesecake with a lemon jelly topping
Estimated Nutrition (whole recipe, rough)
925
Calories
23g
Protein
31g
Fat
135g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Hazelnut | not in our table | 0 |
| Topping | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Base:
- 12 digestive biscuits
- 40g hazelnuts
- 50g butter
- Cheesecake:
- 700g Philadelphia
- 100 ml double cream
- 200g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 3 tbsp plain flour
- 3 tbsp lemon juice
- Topping:
- 4 sheets gelatine
- 250 ml cold water
- 180g caster sugar
- Zest and juice of 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes