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In a large mixing bowl, add the lemon yogurt, cream cheese, sugar, and agar agar powder. Stir until well combined. Once everything is well combined, pour the mixture into a medium-sized pot on medium heat and bring the cheesecake mixture to a boil, stirring it frequently.
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Wrap the top in plastic wrap and cover the entire cheesecake in foil (or airtight container). Freeze for up to 30 days. Thaw in refrigerator overnight, slice and enjoy. Make one in a square baking dish instead! Line a 9-inch square baking dish with foil, press the crust mixture in the bottom (not on sides).
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Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside. In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
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Very carefully fold the whipped cream into the cream cheese mixture. Do this gently until you no longer see streaks of whipped cream in the mixture. It should be an even consistency. Spoon the cheesecake over the crust and smooth the top. Place cheesecake in the fridge to set for at least 6 hours or overnight.
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In a separate bowl, pour your heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks. Fold whipped cream into cheesecake mixture until well-combined. Fold in lemon zest, if using. Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill. If desired, top with whipped cream.
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With an electric mixer, whip the cream cheese until light and creamy. Slowly add the cooled Jello to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese. Add the powdered sugar, lemon zest, and vanilla and beat until combined.
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Step three. Line bottom of 13x9 inch pan with graham cracker crumbs or other cookie crumbs. Add lemon zest to the crumbs for even more lemon flavor. Spoon in the lemon cheesecake mixture. Top with more graham cracker crumbs and lemon zest, cover, and chill overnight.
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Combine graham cracker crumbs and butter and press into prepared pan, and about 1/2" up the sides. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
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Combine the graham cracker baking crumbs and melted butter until moistened and crumbly. Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set. Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
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Pour in your double cream, and whisk. As the mixture is starting to thicken, add in your lemon juice (and yellow food colouring if using), and whisk again. Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even.
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Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push.
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Add the confectioners' sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed. Transfer to a large mixing bowl. Step. 3 Combine the heavy cream and vanilla extract in the same bowl of the stand mixer with a whisk attachment.
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Please check the printable recipe card below for more detailed instructions. Beat cream cheese and vanilla in a large bowl with a hand mixer until smooth. Gradually add condensed milk and lemon juice and beat until the cream cheese mixture is well combined. Pour lemon cheesecake filling into the crust and chill for 6+ hours.
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Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping. Finely grate the zest of 2½ lemons. Squeeze out the juice until you have enough for 5 tsp and set aside.
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1. In the bowl of a stand mixer fitted with the whip attachment, whisk the heavy cream on medium-high speed to medium peaks, 2 to 2½ minutes. Scrape the whipped cream into a separate bowl and set.
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Step 2 - Prepare The Filling. Beat the cream cheese until smooth, pale and creamy using a hand mixer. Add the remaining ingredients and continue to beat until smooth and slightly thickened. Pour the filling over the base and place into the fridge for a minimum of 6 hours (preferably overnight).