Nigella Lemon Cheesecake serves 8, made of cream cheese, lemon zest, sugar, and a biscuit base. Takes about 4 hours including chilling time. Tangy, creamy, and delicious.
Try More Nigella Recipes:
- Nigella Lemon And Ginger Cheesecake
- Nigella Lawson No Bake Lemon Curd Cheesecake
- Nigella Lemon Curd Cake
š The Benefits Of Trying This Delicious Recipe
- Easy to make: No complicated steps, great for beginners.
- No-bake recipe: Saves time and energy, no need to use an oven.
- Tangy lemon flavor: Adds a refreshing twist and boosts Vitamin C intake.
- Perfect for special occasions: Makes any celebration extra special.
- Creamy texture: The use of cream cheese and double cream ensures a smooth, luxurious feel.
ā What Is Nigella Lemon Cheesecake Recipe?
Nigella Lemon Cheesecake uses cream cheese, sweetened condensed milk, double cream, lemon juice, and a biscuit-butter base. Mix cheese and milk, add cream, then lemon juice chill on biscuit base.
š Nigella Lemon Cheesecake Ingredients
- 397 grams sweetened condensed milk
- 300 grams cream cheese
- 285 millilitres double cream
- 4 large lemons
- 12 digestive biscuits (crushed)
- 80 grams butter
š® Instructions For Nigella Lemon Cheesecake
- Melt the butter slowly on the stove and add the crushed digestive biscuits. Once the butter is absorbed, turn the mixture into the 7-inch loose-bottomed cake tin and gently press it down.
- Chill for the cheesecake mixture. Put the soft cheese into a mixing bowl and use an electric mixer to start melting it. Slowly add the sweetened condensed milk, making sure there are no lumps in the cheese. Finally, add the double cream.
- I don’t know why, but rolling the lemons on the work surface makes them give up more juice. Then, squeeze them. If you have a husband around, he’s great at this part.
- Adding a little bit of lemon juice at a time will make the mixture thicken.
- Once all the lemon juice is added, put the mixture on top of the biscuit base and put it in the fridge for an hour.
š Recipe Tips
- Use room-temperature ingredients: Ensures smoother and easier mixing of cream cheese and other dairy.
- Roll lemons on counter: Helps to extract maximum juice when squeezing.
- Pre-chill biscuit base: Makes sure the filling sets properly on a firm surface.
- Add lemon juice gradually: Prevents curdling and helps to thicken the mixture evenly.
š What To Serve With Lemon Cheesecake?
Serve lemon cheesecake with fresh berries, whipped cream, or a drizzle of fruit sauce mint leaves add a pop of color pairs well with coffee or herbal tea.
š How To Store Lemon Cheesecake?
- In The Fridge: Wrap tightly your Lemon Cheesecake in plastic wrap or store in an airtight container keeps for up to 1 week.
- In The Freezer: Slice your Lemon Cheesecake and wrap individual pieces, then freeze for up 1 month. Thaw in fridge before serving.
š« Can I Reheat Lemon Cheesecake?
Reheating lemon cheesecake is not recommended as it may alter the texture and flavor cheesecake is best enjoyed chilled or at room temperature for optimal taste and consistency.
FAQs
Why Do I Need Lemon Juice In Cheesecake?
Lemon juice adds tanginess, balancing the richness of the cream cheese. It also helps to thicken the filling and enhances the overall flavor, making the cheesecake more vibrant.
Why Won’t My Lemon Cheesecake Set?
If your lemon cheesecake won’t set, it could be due to insufficient chilling time, too much liquid, or not enough thickening agents like cream cheese or double cream.
What Is The Difference Between Cheesecake And Sicilian Cheesecake?
Cheesecake typically uses cream cheese and is often baked or no-bake. Sicilian cheesecake uses ricotta cheese, includes citrus zest, and is usually baked. Texture and flavor differ due to cheese type.
How Do I Keep My Cheesecake From Cracking?
To prevent cheesecake from cracking, avoid overmixing the batter, use a water bath during baking, and let it cool gradually in the oven with the door slightly open.
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Nigella Lemon Cheesecake Nutrition Facts
Amount Per Serving
- Calories: 839kcal
- Carbohydrates: 71g
- Protein: 12g
- Fat: 58g
- Saturated Fat: 33g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 15g
- TransFat: 0.4g
- Cholesterol: 223mg
- Sodium: 657mg
- Potassium: 251mg
- Fiber: 1g
- Sugar:Ā 55gĀ
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Lemon Cheesecake
Description
Nigella Lemon Cheesecake serves 8, made of cream cheese, lemon zest, sugar, and a biscuit base. Takes about 4 hours including chilling time. Tangy, creamy, and delicious.
Ingredients
Instructions
- Melt the butter slowly on the stove and add the crushed digestive biscuits. Once the butter is absorbed, turn the mixture into the 7-inch loose-bottomed cake tin and gently press it down.
- Chill for the cheesecake mixture. Put the soft cheese into a mixing bowl and use an electric mixer to start melting it. Slowly add the sweetened condensed milk, making sure there are no lumps in the cheese. Finally, add the double cream.
- I don’t know why, but rolling the lemons on the work surface makes them give up more juice. Then, squeeze them. If you have a husband around, he’s great at this part.
- Adding a little bit of lemon juice at a time will make the mixture thicken.
- Once all the lemon juice is added, put the mixture on top of the biscuit base and put it in the fridge for an hour.
Notes
- Use room-temperature ingredients: Ensures smoother and easier mixing of cream cheese and other dairy.
- Roll lemons on counter: Helps to extract maximum juice when squeezing.
- Pre-chill biscuit base: Makes sure the filling sets properly on a firm surface.
- Add lemon juice gradually: Prevents curdling and helps to thicken the mixture evenly.