Lemon Cheesecake Recipe

A lemony sweet smooth cheesecake which is easy to make. I have omitted a basic crust base. If you wish, you can crush cookie crumbs with butter to line base in this recipe.
Lemon Cheesecake picture


Preparation Time10 MinCooking Time3 Hr 20 Min
Ready In3 Hr 30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings8
MethodInterest Group

Recipe Story

Cheese cakes are a hot seller in any party I organised. And since my best friend coaxed me last weekend to make this for her anniversary bash, I couldn't refuse. Do try this recipe and let me know :)


 Unflavored gelatin1⁄2 Ounce (2 envelopes)
 Freshly squeezed lemon juice1 Cup (16 tbs)
 Low fat cottage cheese16 Ounce
 Butter2 Tablespoon, softened
 Honey1 Cup (16 tbs)
 Eggs4 , separated into yolks and whites
 Cream of tartar1⁄8 Teaspoon
 Vegetable oil2 Tablespoon (for greasing)


1. Grease a 9 inch spring form pan and keep aside.
2. Using an electric mixer, blend together butter and cheese. Keep aside.
3. Beat egg yolks slightly and keep aside.

4. In a medium sized bowl, combine gelatin and lemon juice. Soak for 5 minutes.
5. Once softened, heat over double boiler till gelatin melts.
6. Remove from flame and ¾ cup honey. Mix well.
7. Add beaten egg yolks and place again over double boiler.
8. Cook for 10 minutes or till mixture starts to thicken, while whisking continuously.
9. Remove and combine with blended cheese mixture.
10. Refrigerate till semi set, while mixing occasionally.
11. In a medium sized bowl, place egg whites and beat till foam stage.
12. Add cream of tartar and remaining honey and beat till stiff peak stage.
13. Fold in chilled mixture and place in greased pan. Spread evenly.
14. Refrigerate for 3 hours or till set.

15. Loosen edges and release spring form pan. Place on platter, cut into wedges and serve chilled.