Recipe: Yummy Easter 🐣 Lemon πŸ‹ Cheesecake

Easter 🐣 Lemon πŸ‹ Cheesecake. These lemon cheesecake bars are so creamy, so rich and lemony. Easy and refreshing dessert that you must try! These individual Lemon Cheesecakes have a graham cracker crust. a New York stye cheesecake filling, and are topped with a layer of lemon curd.

Easter 🐣 Lemon πŸ‹ Cheesecake Next, is a creamy smooth and. The secret to truly lemony cheesecake. The lemon in this cheesecake is two-foldβ€”it's in the batter in the form of zest and also on top of the For this cheesecake, freeze it before you add the lemon curd topping. You can have Easter 🐣 Lemon πŸ‹ Cheesecake using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Easter 🐣 Lemon πŸ‹ Cheesecake

  1. You need 2 packages (8 ounce) of cream cheese, softened.
  2. You need 1/2 cup of white sugar.
  3. It’s 1 tablespoon of lemon juice.
  4. It’s 1/2 teaspoon of vanilla extract.
  5. It’s 2 of eggs.
  6. It’s 1 of lemon, zested (make sure you only zest the yellow part of your lemon, the white part is bitter ! πŸ˜–).
  7. You need 1 (6 ounce) of graham cracker crust.
  8. Prepare of Cool whip.

Once the cake has thawed, go ahead and spread the curd over the top and serve. This lemon cheesecake recipe makes the lightest creamiest no bake lemon cheesecake EVER! No Bake Lemon Cheesecake is extra creamy, bursting with lemon, and the perfect easy cheesecake recipe. I think my Mum's favorite recipe on the blog is this lemon cheesecake with blueberry compote.

Easter 🐣 Lemon πŸ‹ Cheesecake instructions

  1. In a bowl beat together with a hand mixer cream cheese, white sugar, lemon juice, vanilla extract and eggs until creamy…….
  2. With a spoon stir into cream cheese mixture the zested lemon peel……
  3. Pour cream cheese mixture into your graham cracker crust…….
  4. Bake in a preheated 350 degree oven for 40 minutes……..
  5. Cool and refrigerate cream cheese pie for several hours or overnight, covered…….
  6. Garnish each serving with cool whip and enjoy πŸ˜‰!.
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She ended up making it for Easter (sadly I wasn't there to enjoy it) – but after her telling me. I made this recipe for Easter dinner. If I made it again I would go with a completely edible garnish like a yellow or green jelly bean on each slice. This is, first and foremost, a lemon cheesecakeβ€”its bold flavor originating with grated lemon zest and essential oil working in tandem, with the zippy brightness of freshly squeezed lemon juice and a mellow citrus aroma from orange blossom water to tie it all together. Underneath it all, a combination of cream.

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