Easy Chilled Lemon Cheesecake
Jessie, I did chilled lemon cheesecake using Jenny, our aerobics instructor's recipe. This time I top it with canned peaches and strawberries and pineapple jelly to make it prettier and more appetizing.
Ingredients: (18 cm)
Base:
50g Oreo biscuits (remove biscuit cream)
50g Marie biscuits
40g melted butter + 2 tsp warm water
Filling:
225g cream cheese
60g castor sugar
100ml whipping cream + 1 tbsp icing sugar
100ml syrup from canned peaches
2.5 tbsp lemon juice
Grated lemon zest (optional)
1 tbsp gelatin dissolved in 3 tbsp boiling hot water
Jelly topping:
Cook 45g jelly powder (any flavour of your choice that you think will go well with the lemon cheesecake, I used pineapple flavour for this cake) and 8g gelatin powder with 250ml water till jelly dissolved. Set aside to cool.
Method:
1. Mix crushed biscuits and melted butter.
2. Press firmly onto lined cake base. Chill for at least 30 minutes.
3. Whip whipping cream with icing sugar till mousse state.
4. Beat cream cheese with castor sugar till smooth. Stir in the syrup, lemon juice, lemon zest and gelatin solution. Mix well.
5. Stir in whipped cream. Mix well. Pour the mixture into the chilled cake base.
6. Refrigerate for 15 minutes and top with assorted fruits. Put it back in the fridge for another 20 - 30 minutes.
7. Spoon cooled jelly topping solution onto the chilled cheesecake gently.
8. Refrigerate for 2 - 3 hours before serving.
Labels: Cheesecake
posted by Florence @ 10:28 AM
38 Comments:
I made it today. so happy. Its my first time. I used lychee and apricots and double the ingredients. Kiasu..luckily it works or else wastage. :)
Florence,
Nice cake and recipe!!! Thanksss!! Even though I don't bake cakes, but i LIKE eating them! LOL. Will try to ask wifey to make one for me!!! hehhehe..
By the way, can u show me how can i get your Black Forest Cake's recipe?? thanks in advance
Ray, its in her April Archive collection. Click that, scroll down and you should be able to find it. Sorry I can't be of any help further on baking it.
Hi Ray,
Thank you for visiting my blog. Did you manage to get the black forest cake recipe?
Give it a try, a very nice cake!
Hi Gina,
Your cake has a added dimension, blue sugar.
You may like to try using pink sugar on the tofu cheesecake to create the blushing effect. Should be very pretty!
Florence,
Guess what, u r now officially my IDOL (for desserts)!!!! See, I have a big fan of any kind of desserts, hence I am very impressed by your recipes..and ur talents!!! :)
Yeah...I found the Black Forest cake...and also told our community member about ur blog
http://www.mybuddies.net/forum/forum_posts.asp?TID=2475&PN=1&TPN=1
Florence...maybe maybe...u can drop by at our Dessert Forum and share some of ur great recipes with our members???? :P
http://www.mybuddies.net/forum/forum_topics.asp?FID=72
Let me know
(Sorry..I am just overly excited looking at those desserts!!)
Ray
Florence
yes, I am going to try the Tofu cheesecake next. I am a sucker for cheesecakes only. Not other cakes.
Hi,
I want to know what kind of whipping cream is? Is it in a liquid form?
Hi,
Yes, whipping cream is in liquid form. You have to whipped it till about mousse state before blending into the cheese mixture. :)
Hi,
i tried making this chilled leomon cheesecake.which type of jelly brand u used? i used the konnayaku one.i dint knw which type of jelly u bought? btw,when u mentioned adding whipped cream and icing sugar to mix.the first time,i dont knw if i overbeat den the water comes out and the cream comes separately.the second time,i tried mixing,it dint bcum moose,i dint knw y.
the cheese isnt that smooth after chilling.pls help!
Hi,
I used Robertson packet jelly.
You must have overbeaten the whipping cream the first time. To whip till mousse state is to whip till the cream is just a little thicken. Make sure the cheese mixture is smooth before mixing in the whipped cream.
Hi,
my cream cheese is always lumpy whenever i make no bake cheesecakes, any way that i can solve this problem?
And what can i use to substitute gelatin for vegetarian?
Thanks for the great blog!
Hi,
If you always get lumpy cheese mixture then at Step (4), you should strain or sieve the cheese mixture before you add in the gelatin solution.
Try vegan gelatin instead of the normal gelatin.
Hi Florence,
I am new to your blog.
I just tried your recipe... I did two mistake.. first I didn't let the cake set properly befoer putting the jelly and then when I open the springform, the jelly cracked. Is there a way to remove the cake without spoiling the jelly?
Thanks and regards
Connie
Hi connie,
Thank you for visiting me.
To remove your chilled cheesecake nicely, you can use a hair dryer to warm the circumference of your springform pan before removing it slowly and gently.
thank you for your lovely recipe. I have made it for my eldest daughter's 11th birthday.
Hi Florence..
I am very amazed with your cakes and trying to make this lemon cheesecake.
Just wondering if I can substitute the whipping cream with fresh cream?
Thanks in advance =)
Hi Florence,what do you mean by Spoon cooled jelly-topping solution onto the chilled cheesecake gently :)
Reena,
I mean pour the cooled jelly solution gently over the chilled cheesecake.
Florence, what kind of baking tin you using for all cheesecakes? the normal ones or the loose bottom type?
H,
I use springform pans.
FL,
Meaning after the chilled cheesecake if ready, blow it with the hairdryer and then unclip it and your cheesecake side will be perfect looking?
My experience is many times unclip it, the cheesecake will "tear" at the side esp the jelly on top. That was I didn't know your hair dryer tips.
Pat
Flo,
I just tried this recipe this evening. I made the same mistakes as your earlier reader. After mixing the gelatin solution with the creamed cheese, it turned very watery. I also put the sliced peaches in too early before the cake set, so the fruits sank. And when I added the jelly liquid on top of the cake, the cream cheese started to dissolve again. Well, the cake looks horrid, but let's hope it tastes wonderful after spending a night setting in the fridge.
Hi Florence,
I just made this cake last night. And this morning, after the cake has chilled overnight, I saw that the jelly has not set totally yet, really wonder where did I go wrong? It's like semi-set only after overnight.
I followed ur jelly topping recipe exactly. I used lemon flavoured jelly crystals. Same results as my durian cheesecake.- jelly didn't set.
Thanks, really want to get this right :(
Kristie,
Can you let me know which brand of jelly crystal you use and also type out the cooking instructions for me.
I might be able to help if it is because of the jelly crystals, otherwise I can send you the brand of jelly that I'm using.
Florence, thanks so much for ur quick reply, u are the best.
For this lemon cheesecake, I bought this Lemon flavoured jelly crystals from a baking shop, brand-BWY products.
Instructions:
Mix 1 pouch (440g) with 2 litres of water. Bring to boil. Pour into moulds and leave to cool. Serve chilled with fruits.
I used the amount of jelly powder stated in ur recipe from this pack and added gelatine and water. Stirred over low fire till everything is dissolved, cooled then pour over semi-set cheesecake.
Btw, what brand of jelly powder are u using? Cos in KL, they dont sell tortally brand.
Thanks a lot.
Kristie,
I think for the brand of jelly crystals that you are using, you have to use 55g jelly crystal plus 10g gelatin powder to mix with 250ml water.
It will set this time.
You pour away the jelly solution that is not set and top it with the new jelly with amount as above.
Florence, thanks so much for ur speedy reply.
We had the cheesecake earlier this evening as I made it for my sis's birthday :) We all loved it!!! It was really lemony and tangy, exactly what my sister wished for :)
Can I follow the jelly topping recipe u just provided for other cheesecakes in the future? Will this apply to all other jelly brands that I use?
Thanks :)
Kristie,
No, every brand of jelly has differing coagulating properties so the amount to use depends on the type of jelly that you buy.
Dear Florence,
If I don't use gelatine powder, so how many gelatine sheet will be use ?
Thanks in advance.
Lea
Florence, is there a way to gauge myself on how much gelatine to use for the types of jelly powder?
Btw Florence, I don't have a digital weighing scale, so can I use 1 tsp = 5g gelatine powder?
Thanks :)
Per favore metti il traduttore google (google trnslate) sul tuo blog . Grazie.
Made the cheesecake yesterday. Looks great ! Next time I'll use twice the cheese mix , it could be a bit deeper.
Thanks for the recipe !!
Miriam
hi!
i jus tried to make ur cheese cake yesterday. i noticed tht my cheesecake wont set. i wonder y. izit suppose to be tht soft? or i've made mistakes in the middle..
i m having problems with the gelatin mixture as it hardens fast. gelatin is the one tht makes the cheesecake set rit?
thanks!
ice-ayrez,
You sure you are using gelatin and not something else like agar-agar or konnyaku.
Gelatin does not harden even if it is just warm.
Pls double check that ingredient again and let me know what is it that you use.
hi florence ,
wonderful cheese cake .....could you please suggest a different topping apart form jelly . can i top it with only fresh fruits like kiwi and peaches and omit the jelly .
for the biscut base could i use a combination of digestive biscuit and oreo biscuts . if so will it be the same quantities as suggested .
thanks and regards
simy
Hi simy,
Yes, you can omit the jelly layer and top with fruits of your choice.
Yes, you can do a mixture of digestive and oreo biscuits, total weight remain unchanged.
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