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Lemon Cheese Cake

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Ingredients
  Cream cheese 2 Pound
  Lemon juice 3 Tablespoon
  Lemon 1 , finely grated
  Sugar 1⁄2 Pound, finely grated
  Salt 1 Pinch
  Egg yolks 4
  Whipping cream 1⁄2 Pint
  Unflavored gelatin powder 1 1⁄2 Tablespoon
  Sponge cake 1 , cut in half lengthwise (plain)
Directions

Mix cream cheese, lemon juice, rind, sugar, salt and egg yolks and whip for 10 minutes.
In a separate bowl, whip cream until stiff.
Stir gelatine into 1/4 cup cold water and beat until gelatine dissolves.
Add gelatine to cream cheese mixture.
Fold in whipped cream.
In ungreased spring form pan, place one thin layer of sponge cake on bottom and cover with cream cheese mixture.
Place second layer of sponge cake on top and refrigerate for 4 to 6 hours.
To serve, sprinkle with icing sugar and serve with fresh seasonal berries.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Party

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4.307145
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5595 Calories from Fat 3652

% Daily Value*

Total Fat 413 g635.5%

Saturated Fat 236.9 g1184.3%

Trans Fat 0 g

Cholesterol 2234.2 mg744.7%

Sodium 3677.9 mg153.2%

Total Carbohydrates 381 g127.1%

Dietary Fiber 3.7 g14.6%

Sugars 325.9 g

Protein 92 g183.1%

Vitamin A 251.9% Vitamin C 108.9%

Calcium 126.2% Iron 54.8%

*Based on a 2000 Calorie diet

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Lemon Cheese Cake Recipe