Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Classic Tangy Lemon Cheesecake Recipe
    Lost? Site Map

    Classic Tangy Lemon Cheesecake

    Classic Tangy Lemon Cheesecake. Photo by JoyfulCook

    1/1 Photo of Classic Tangy Lemon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    JoyfulCook's Note:

    This recipe was passed on to me by a farmers wife Barbara nearly 50 years ago, they had seven children so be prepared as this makes a big pie! Its a beautiful cheesecake with a wonderful tangy lemon taste and its light not heavy at all and the gingernut biscuit pie crust give it a wonderful contrast of flavours .

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.
    2. 2
      Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
    3. 3
      Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
    4. 4
      Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.
    5. 5
      Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
    6. 6
      You can make two smaller pies and they freeze really well.

    Browse Our Top Pies and Tarts Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Classic Tangy Lemon Cheesecake

    Serving Size: 1 (161 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 492.2
     
    Calories from Fat 307
    62%
    Total Fat 34.1 g
    52%
    Saturated Fat 12.1 g
    60%
    Cholesterol 35.4 mg
    11%
    Sodium 743.9 mg
    30%
    Total Carbohydrate 35.6 g
    11%
    Dietary Fiber 0.8 g
    3%
    Sugars 13.5 g
    54%
    Protein 12.1 g
    24%

    The following items or measurements are not included:

    lemon jelly

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes