Ingredients:
1 stick of butter, room temperature 2 8-ounce packages of cream cheese, room temperature 1/4 teaspoon salt 3 cups sugar 4 eggs 1 tablespoon vanilla extract 5 tablespoons flour 3 tablespoons freshly squeezed lemon juice 4 lemons zested.
Preparation:
Preheat the oven to 350° (177°C). Grease and flour a 9″ springform pan. In a stand mixer, cream together the butter, cream cheese, and salt until smooth. With the mixer on low speed, add in 2 cups of sugar, one at a time. Add in the vanilla extract, lemon juice, and zest. Beat until well combined.
In a separate bowl, whisk together the remaining sugar and flour until well blended. With the mixer on low speed, add this mixture to the cream cheese mixture about 1/4 cup at a time (with 4 additions).
Mixing too much will make the cake tough and chewy.
Pour filling into a springform pan and bake for 1 hour and 30 minutes or until set (a knife should come out clean when inserted).
Let cool completely before removing from pan; chill in the refrigerator for a minimum of four hours before serving.
Health Benefits of Unbaked Lemon Cheesecake
The health benefits of unbaked lemon cheesecake are that it is lower in fat, it has fewer calories, and it tastes more tart.
Additionally, unbaked lemon cheesecake is healthier for you because it’s made without the use of processed sugar and flour.
Unbaked lemon cheesecake is healthier for you when compared to unbaked vanilla cheesecake because unbaked lemon cheesecake has less sugar.
The unbaked cheesecake is prepared by cooking together with the cream cheese, eggs, sugar, vanilla extract, and salt over medium heat until the ingredients are blended. The unbaked cheesecake is then baked in a preheated oven for about 50 minutes at 325 degrees Fahrenheit. The unbaked cheesecake can be prepared with either an unbaked or baked cookie crust.
Preparation of unbaked lemon cheesecake includes mixing together the ingredients, cooking it until it is all a uniform consistency and then baking. The unbaked lemon cheesecake only needs to be baked for about 50 minutes at 325 degrees Fahrenheit.
We hope you enjoyed this unbaked lemon cheesecake recipe. The unbaked version of the dessert is lower in fat, calories and has a more tart flavor than its baked counterpart. This unbaked cheesecake can be prepared with either an unbaked or baked cookie crust to suit your preferences. It’s also easy to make!
We know you have questions. If you have a question about this unbaked lemon cheesecake recipe, please go through our FAQ section below and if you have more questions, post it in the comments section below.
FAQ
Q: Does unbaked lemon cheesecake need to be refrigerated?
A: Absolutely, unbaked lemon cheesecake should always be refrigerated.
Q: How do you make unbaked lemon cheesecake with unbaked crusts?
A: Continue the above writing with the following instructions “What are some health benefits of unbaked lemon cheesecake”
Q: In unbaked lemon cheesecake do you have to bake the crust?
A: No, unbaked lemon cheesecake has unbaked crusts. Instead of baking the ingredients are just mixed together and baked until it becomes a uniform consistency.
