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    You are in: Home / Recipes / Strawberry Lemon Cheesecake Recipe
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    Strawberry Lemon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef #962474's Note:

    This was an experiment that turned out quite lovely. I wasn't really measuring, so these are approximate values. It was for a party, so I used a 50cm round platter. You could also use a regular springform pan, but then you should halve the crust ingredients. Enjoy!

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    For crust

    • 2 cups cookie crumbs
    • 1/4 cup finely chopped almonds
    • 1/4 cup butter, melted

    For filling

    Directions:

    1. 1
      For crust:.
    2. 2
      Mix cookie crumbs and almonds together. Add melted butter and combine.
    3. 3
      Press into platter or springform pan and put into the fridge.
    4. 4
      For filling:.
    5. 5
      Prepare the gelatine according to the directions (if it says to add a lot of liquid, reduce this amount to no more than 50 ml).
    6. 6
      Mix cream cheese and quark together on low with a mixer.
    7. 7
      Zest the lemon.
    8. 8
      Add the zest, juice from lemons, strawberries, and sugar. Mix on medium until 'fluffy'.
    9. 9
      Add the gelatine and mix on low.
    10. 10
      Spread filling over the crust. Refrigerate overnight. Serve with sugared strawberries.

    Ratings & Reviews:

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    Nutritional Facts for Strawberry Lemon Cheesecake

    Serving Size: 1 (109 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 206.3
     
    Calories from Fat 154
    74%
    Total Fat 17.1 g
    26%
    Saturated Fat 9.8 g
    49%
    Cholesterol 46.8 mg
    15%
    Sodium 137.8 mg
    5%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 6.9 g
    27%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    cookie crumbs

    Quark

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