Lemon Cheese Cake

Recipe by
Total Time:
8 - 10 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: No-Bake Recipe
Difficulty: Easy

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  • 1 packet - lemon jelly crystals
  • 1 packet - china grass (agar ) crystals
  • 250 g - soft paneer
  • 250 g - fresh double cream, chilled
  • 3/4 cup - sugar
  • 4 to 5 drops - vanilla or lemon essence
  • 1 tbsp - lemon rind grated or candied
  • 1/2 - lemon wedge, seeds removed

How to Make Lemon Cheese Cake

  • Bring to a boil half water (125 ml) in a deep vessel.
  • Add lemon jelly, stirring continuously, simmer for a minute.
  • Take off fire when fully transparent.
  • Add 125 ml. more water, mix well.
  • Allow to thicken in fridge, but not to set firmly.
  • Dissolve china grass in 200 ml. water, while heating.
  • Add in lemon wedge, continue heating.
  • Allow it to melt, and become fully transparent.
  • Take off fire, remove wedge, and discard it.
  • Cool to room temperature, allowing it to thicken but not set.
  • Beat whipped cream with sugar, till soft peaks are formed.
  • Beat paneer with china grass in blender, to form a soft, light, mixture.
  • Add cream to jelly, beat till well mixed and smooth.
  • Fold in essence, making sure not to let cream become thin.
  • Mix both and beat with an egg beater, till frothy and smooth.
  • Set in a shallow dish in freezer for 6 - 7 hours or till firm.
  • Decorate with lemon rind, and other desired toppings.
  • Serve slices of cheese cake, with warm shortbread or as is.