Lemon Cheese Cake

About Lemon Cheese Cake

Ingredients

• Philadelphia cream cheese 1 cup
• Lemon juice 1 tsp
• Lemon rind, grated 1 tsp
• Digestive biscuits, crumbled 1 cup
• Butter 4 tbsps
• Honey 4 tbsps
• Eggs 2
• Yogurt ½ cup
• Sweet condensed milk 1 cup
• Vanilla essence 1 tsp
• White wine 4 tbsps
• Black pepper powder a pinch
• Sugar 1 tsp
• Pineapple, chopped 1 cup
• Cherries 1 cup
• Kiwi, chopped 1 cup

How to Make Lemon Cheese Cake (Stepwise Photos)

Method

1. Preheat the oven to 175º C.
2. Take the biscuits in a bowl and butter and honey and mix well.
3. Spread this mixture in a spring bottom cake mould evenly. Keep the mould in the refrigerator to set.
4. Take Philadelphia cream cheese in a mixing bowl, add eggs, yogurt and condensed milk and whisk well.
5. Add little water, vanilla essence, lemon juice and lemon rind and mix to a smooth texture.
6. Pour this mixture into the mould over the biscuit layer, keep the mould in the preheated oven and bake for 45 minutes.
7. To make the topping heat white wine, pepper powder and sugar in a non-stick pan, add pineapple and cherries and toss till they are well coated. Turn off the heat, add kiwi and toss.
8. Take the cheesecake out of the oven, Remove from the cake tin and keep on a serving platter. Pour the topping over the cheesecake and serve.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps