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Before you jump to Lemon cheesecake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.

Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? That has totally changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone’s active involvement. This must happen soon and living in ways more friendly to the environment should become a goal for every individual family. The kitchen is a good place to begin saving energy by going much more green.

You may prefer preparing food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned manner, but you would be wrong. Mainly if you make sure the dishwasher is full before starting a cycle. Don’t dry the dishes using heat, make use of the cool dry or air dry functions to increase the money you save.

From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is definitely something we can all perform, without difficulty. Mostly, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to lemon cheesecake recipe. To make lemon cheesecake you need 6 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Lemon cheesecake:

1. Get 200 g digestive biscuits
2. Get 60 g butter
3. Provide 1 lemon zest and juice of
4. Take 300 g medium fat cream cheese I used original Philadelphia
5. Use 75 grams caster sugar
6. Get 150 ml double cream

Steps to make Lemon cheesecake:

1. Crush the biscuits up either into a food bag with a rolling pin or put into a food processor. Add the biscuit crumbs to the melted butter (which can be melted either on a hob slowly or in the microwave 1-2 minutes) and stir with a wooden spoon until completely mixed.
2. Tip into a 20cm springform tin and press down with a glass to flatten out. And chill for about 20 minutes.
3. Wash the lemon, dry and then grate into a bowl, cut the lemon in half and squeeze out the juice into a sieve so it catches all the Pips.
4. Put the cream cheese sugar into a mixing bowl beat until well mixed and then whisk in the double cream I used a hand mixer for all of us until nice and thickened. Add in the lemon juice and Zest whisking until creamy.
5. Make sure the base is chilled before pouring the cream cheese mixture into it. Spread out evenly.
6. Put into the fridge to chill for a few hours. Then decorate if you want and serve. This recipe can be doubled as that is what I did as I have a big family. I used a 10 inch 26cm springform tin.

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