Lemon jelly cheesecake

Based on 11 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
25
min.
Baking
90
min.
Resting

Ingredients

Servings:-4+
lemons
250 g butter cookies
60 g butter (melted)
14 gelatin sheets
150 ml water
300 g sugar
500 g cream cheese
300 g cream
2 drops yellow food coloring
salt
Metric
Imperial

Utensils

  • oven
  • food processor
  • baking pan (9x13 in.)
  • bowl (large)
  • saucepan
  • cooking spoon
  • grater
  • hand mixer with beaters
  • bowl
  • knife
  • cutting board

Nutrition per serving

Cal
1455
Protein
31 g
Fat
95 g
Carb
130 g
  • Step 1/4

    Preheat the oven to 170°C/340°F. Add cookies to a food processor and blend into a fine powder. Add melted butter and a pinch of salt, and mix thoroughly. Then press the crust mixture into a greased cake pan. Let bake, approx. 20 min.
    • 250 g butter cookies
    • 60 g butter (melted)
    • salt
    • oven
    • food processor
    • baking pan (9x13 in.)

    Preheat the oven to 170°C/340°F. Add cookies to a food processor and blend into a fine powder. Add melted butter and a pinch of salt, and mix thoroughly. Then press the crust mixture into a greased cake pan. Let bake, approx. 20 min.

  • Step 2/4

    Soak half of the gelatin sheets in a bowl of cold water. Heat two-thirds of the water and two-thirds of the sugar in a saucepan. Remove from heat then add soaked gelatin sheets, stirring to dissolve. Add the zest from two lemons and juice from one lemon.
    • gelatin sheets
    • 100 ml water
    • 200 g sugar
    • lemons
    • bowl (large)
    • saucepan
    • cooking spoon
    • grater

    Soak half of the gelatin sheets in a bowl of cold water. Heat two-thirds of the water and two-thirds of the sugar in a saucepan. Remove from heat then add soaked gelatin sheets, stirring to dissolve. Add the zest from two lemons and juice from one lemon.

  • Step 3/4

    Whip cream cheese until frothy, then gradually stream in jelly mixture. In another bowl, whip heavy cream until stiff. Fold cream into the jelly mixture and pour filling over the crust. Tap the pan on the counter to even out the top of the cheesecake and release any air bubbles. Cover and refrigerate for 1 hr.
    • 500 g cream cheese
    • 300 g cream
    • hand mixer with beaters
    • bowl

    Whip cream cheese until frothy, then gradually stream in jelly mixture. In another bowl, whip heavy cream until stiff. Fold cream into the jelly mixture and pour filling over the crust. Tap the pan on the counter to even out the top of the cheesecake and release any air bubbles. Cover and refrigerate for 1 hr.

  • Step 4/4

    Soak remaining gelatin in some cold water. Heat remaining water and remaining sugar in a saucepan over medium heat. Remove from heat then add soaked gelatin, stirring to dissolve. Add juice from one lemon and some yellow food coloring. Let cool slightly while you cut the last lemon into thin slices. Spread lemon slices over the cake, pour the jelly on top, and refrigerate for at least 30 min. Enjoy!
    • gelatin sheets
    • 50 ml water
    • 100 g sugar
    • lemon
    • 2 drops yellow food coloring
    • knife
    • cutting board

    Soak remaining gelatin in some cold water. Heat remaining water and remaining sugar in a saucepan over medium heat. Remove from heat then add soaked gelatin, stirring to dissolve. Add juice from one lemon and some yellow food coloring. Let cool slightly while you cut the last lemon into thin slices. Spread lemon slices over the cake, pour the jelly on top, and refrigerate for at least 30 min. Enjoy!

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