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Lemon Cheese Cake Recipe

Lemon Cheese Cake is a popular Continental Dessert
Author :
On :
Thursday, 27 July, 2017
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
No-Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

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


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