Cooking Tip of the Week Lemon Cheesecake
Living Jewish | May 29, 2025
Lemon Cheesecake
Filling: 500g goat or cow’s cheese (5–9%), 1 cup enriched yogurt, ½ cup sugar, ¾ cup lemon juice, optional lemon zest. Add 4 eggs. Pour into crust. Bake (160C), chill, enjoy.
Alizah Hochstead
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