Eggless Lemon Cheese Cake is a delicious cheese cake recipe. With this lemon cheese cake i have made a twist adding sarsaparilla syrup / nannari syrup. heavenly combination of lemon and sarsaparilla/nannari makes this cream cheese cake tastes more. A truly simple and elegant dessert that is very easy to make.
This cake is made with cream cheese, and cream. The touch of lemon and sarsaparilla syrup / nannari given to this cheesy cake makes it very flavourful. It is then topped with a homemade glaze of lemon (lemon sauce) after being cooled.
Grease the bottom of a 9″ spring-form pan with butter
Blend biscuit, sugar and butter
Spread the biscuit butter crust inside the pan and press themix with the back side of the spoon
Refrigerate for 30 mins to one hour.
METHOD FOR MAKING FILLING CHEESECAKE FILLING
Using a mixer, beat the cream cheese and sugar together on low speed until the cream cheese becomes smooth without any lumps.
Scrap the sides of the bowl as needed.
Add the hung yogurt and beat again till well incorporated.
Now add the cream, , lemon juice,sarsaparilla syrup/ nannari syrup lemon zest one at a time,beating on low speed until each one is fully incorporated before adding the next.
Take the pan with the crust out of refrigerator,
Pour the filling into the pan and gently tap it down.
Refregirate it for 6 to 8 hours or till the cream cheese is set.