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    You are in: Home / Australian / Lemon Cheesecake-unbaked Recipe
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    Lemon Cheesecake-unbaked

    Average Rating:

    2 Total Reviews

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    • on October 05, 2002

      A very versatile recipe. This one sure is an improvement on the plain old condensed milk cheesecake. We served it with passionfruit pulp drizzled over the top of the cheesecake. The cheesecake is rich but so delicious. It is very easy to make. I only had the biscuit crumbs on the base of the springform pan. I personally thought it gave the cake more elegance with only the base of the pan crumbed. I love the lemon zest throughout the cheesecake; it gave it a good tang. We are sharing half the cheesecake with our lovely neighbours who mowed our footpath yesterday for no reason at all other then being great neighbours. For chefs that have only ever tasted a baked cheesecake, don't expect it to be the same texture. The texture of this unbaked cheesecake is very different. It is a velvety smooth texture. Great recipe JanS. Thank you. :-)

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    • on September 28, 2005

      I have been looking for a cheesecake recipe with this texture for a long time. It is so smooth it almost melts in your mouth. I also liked how it was more tart than sweet. I had to grate my lemon rind, so there were discernable flakes, but DH thought it made it better that way. I also substituted graham cracker crumbs with no sugar added for the cookie crumbs. This recipe will become our new standard.

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    Nutritional Facts for Lemon Cheesecake-unbaked

    Serving Size: 1 (178 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 699.9
    Calories from Fat 427
    Total Fat 47.5 g
    Saturated Fat 29.9 g
    Cholesterol 159.5 mg
    Sodium 366.5 mg
    Total Carbohydrate 58.5 g
    Dietary Fiber 0.0 g
    Sugars 55.0 g
    Protein 13.3 g

    The following items or measurements are not included:

    cookie crumbs

    lemons, zest of


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