Because it tastes better!!! If you're thinking of a no-cook recipe with condensed milk, the acid in the lemon juice thickens the filling so it's not a liquid.
Lemon juice adds acidity to cold set cheesecake, which helps to balance the sweetness and enhance the overall flavor. The acid can also aid in firming up the cheesecake by interacting with the proteins in the cream cheese or other dairy ingredients, contributing to a smoother texture. Additionally, the fresh citrus notes from the lemon juice can brighten the dessert, making it more refreshing. However, too much lemon juice can cause the cheesecake to become too tangy or affect its consistency.
all i know is that when making cheesecake when i add the lemon juice to condensed milk and cream cheese it causes the mixture to thicken. Could it be the pectin in the lemon?
A suitable curd substitute for a vegan cheesecake recipe is silken tofu blended with lemon juice and a sweetener like maple syrup or agave nectar.
No.
nuts
what is the conversion of concentrated lemon juice to the juice of a real lemon(in teaspoon)
lemon juice
lemon juice sucks
No, lemon juice is squeezed fruit juice, lemon soda is a carbonated beverage usually with artificial lemon flavor.
The approximate amount of lemon juice is 3 tablespoons for one medium lemon.
Put lemon juice in it.
Lemon juice is acidic.