Lemon Cheesecake

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Lemon Cheesecake
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
1455
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie1,455 kcal(69 %)
Protein33.85 g(35 %)
Fat107.75 g(93 %)
Carbohydrates87.25 g(58 %)
Sugar added49.9 g(200 %)
Roughage0.17 g(1 %)
Vitamin A1,259.48 mg(157,435 %)
Vitamin D1.76 μg(9 %)
Vitamin E5.28 mg(44 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.25 mg(23 %)
Niacin0.09 mg(1 %)
Vitamin B₆0 mg(0 %)
Folate36.34 μg(12 %)
Pantothenic acid0.04 mg(1 %)
Vitamin B₁₂1.16 μg(39 %)
Vitamin C2.67 mg(3 %)
Potassium336.92 mg(8 %)
Calcium277.31 mg(28 %)
Magnesium0.94 mg(0 %)
Iron1.35 mg(9 %)
Iodine52.8 μg(26 %)
Zinc0.04 mg(1 %)
Saturated fatty acids68.43 g
Cholesterol468.75 mg
Author of this recipe:

Ingredients

for
1
For the base
150 grams
200 grams
½ teaspoon
For the cheesecake filling
4
200 grams
750 grams
2 tablespoons
Powdered sugar (for dusting)

Preparation steps

1.

Preheat the oven to 140°C (approximately 275°F) convection.

2.

For the base: Melt the butter and let cool. Finely crush the cookies. Mix with the cinnamon and butter then press into the base of a springform pan. 

3.

For the filling: Separate the eggs. Whip the egg whites until stiff. Whisk the egg yolks with the sugar until fluffy. Add the cream cheese and lemon juice and stir until combined. Fold in the egg whites and then pour into the prepared pan.

4.

Bake for about 50 minutes and then let cool. Serve dusted with powdered sugar.

5.
The Cake Bake about 50 minutes. Allow to cool after baking and serve dusted with powdered sugar.