mary berry sharp lemon cheesecake recipe

mary berry sharp lemon cheesecake recipe

mary berry sharp lemon cheesecake recipe

A light, creamy Greek yogurt cheesecake with tart lemon. This spring dessert is perfect! If you need to make it gluten-free, use gluten-free graham crackers.

Basic ingredients for mary berry sharp lemon cheesecake recipe

  • Crumb 300g gluten-free graham crackers
  • 5 teaspoons butter melted Lemon Cheesecake
  • 24 OZ cream cheese (3 boxes)
  • 1 cup Greek yogurt
  • 1/2 cup maple syrup
  • 1/4 cup lemon juice
  • 1 Tbsp lemon zest
  • 4 large eggs

How to make mary berry sharp lemon cheesecake recipe

  • Crust Add the graham crackers and pulse until you get crumbs. Combine the melted butter and the crumbs. Place the crumbs in a 9-inch springform cake pan.
  • Cheesecake:Add the cream cheese to a bowl in a food processor. Process until softened. Stop scraping the bowl when necessary.
  • Mix the Greek yogurt, maple syrup, and lemon juice. Mix until all ingredients are well combined. Scrape sides as needed.
  • Mix the eggs with the milk and continue to process the mixture until it is smooth.
  • Now Spread the cheesecake batter on top of the crust. Place foil on top of the springform pan.
  • For 1 hour and 30 minutes, heat the Sharp Superheated steam wall oven to steam/bake in the water bath set at 265 for the Steam/Bake function.
  • After the cheesecake has been baked, let it cool and then chill in the refrigerator for up to 3 hours or overnight before slicing.

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