Sinful Lemon Cheesecake
by Tarla Dalal
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Added to 450 cookbooks
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Cheesecakes have an exotic feel, and yet they are so easy and quick to prepare, as you can see from the example of this Sinful Lemon Cheesecake! This no-fuss recipe starts with readily-available digestive biscuits as the base. Within minutes, the nice crumbly biscuit base transforms into a dessert beyond comparison, once it is filled with rich cream cheese and topped with a zesty lemon sauce, which gives it an attractive glaze finish!
- Keep 2 tbsp of milk aside and boil the remaining milk in a deep non-stick pan.
- When the milk starts boiling, remove from the flame.
- Add the lemon juice and wait for 2 minutes.
- Stir once and again wait for 2 minutes or till the milk is completely curdled. Strain it with the help of a strainer or muslin cloth and squeeze out all the excess water from the paneer.
- Combine the prepared paneer and remaining 2 tbsp of milk and blend in a mixer to a smooth paste. Keep aside.
- Place the biscuits on a butter paper or a rolling board and crush into a coarse powder with the help of a rolling pin.
- Transfer the crushed biscuit powder into a bowl, add the butter and mix well.
- Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.
- Refrigerate for atleast 30 minutes. Keep aside.
- Combine all the ingredients in a deep bowl and fold gently. Keep aside.
- Combine the cornflour and 2 tbsp of water in a small bowl, mix well and keep aside.
- Combine the sugar with ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the cornflour-water mixture, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
- Add the butter and mix well. Keep aside to cool.
- Once cooled, add the lemon juice, lemon rind and lemon yellow food colour and mix well. Keep aside.
- Spread the cheesecake mixture evenly over the set biscuit base and refrigerate for 5 hours or till firm.
- Pour the lemon sauce evenly over it, de-mould the pie, cut into 6 equal wedges and serve chilled.
Nutrient values per wedge
| 477 kcal|| 26.2 gm|
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