Lemon Cheese Recipe Mary Berry Food
LEMON CHEESE
This is our old family recipe, traditionally used at Christmas to spread on toast or crackers, or put in cooked tart shells. Lemon cheese can be put in sterilized jars and frozen.
Provided by Phoebe
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 20
Number Of Ingredients 4
Steps:
- Grate the zest of 2 lemons; squeeze juice from 3 lemons.
- Melt butter with sugar over very low heat in a double boiler; slowly pour in beaten eggs and lemon juice. Stir lemon zest into butter mixture; continue to stir constantly until mixture is thickened. Remove from heat to cool completely.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 19.4 g, Cholesterol 62.8 mg, Fat 7.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 61.6 mg, Sugar 17.6 g
MARY BERRY'S LEMON AND LIME CHEESECAKE RECIPE
Mary Berry's zesty lemon and lime cheesecake is made with fresh lemons and limes. Use a 20cm loose-bottomed tart tin to make this citrusy no-bake cheesecake
Provided by Mary Berry
Categories Dessert
Time 30m
Yield Serves: 4-6
Number Of Ingredients 10
Steps:
- To make the crust: place the crushed biscuits, as shown below, together with the butter and sugar, in a medium bowl and stir until the ingredients are thoroughly mixed.
- Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.
- To make the filling: place the double cream, condensed milk, and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
- Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
- Up to 6 hours before serving, whip the cream, as shown below, until it just holds its shape. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridge.
Nutrition Facts : @context https, Calories 708 Kcal, Sugar 46.5 g, Fat 49.6 g, SaturatedFat 30.4 g, Sodium 0.85 g, Protein 9.1 g, Carbohydrate 58 g
LIGHT LEMONY BERRY CHEESECAKE
My mom is a very health-conscious cook, sometimes to a fault. (Sorry, Mom.) This cheesecake happens to be one of her healthy dishes that's also a standout in the taste department. I'll bet no one you serve this to would ever know it's not a straight-up full-fat cheesecake.
Provided by Katie Lee Biegel
Categories dessert
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
- Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.
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