Lemon cheesecake
Lemon cheesecake is a delightful dessert that combines the tangy flavor of lemons with the creamy texture of cheesecake. This dessert typically has a crust made from crushed digestive biscuits or graham crackers, mixed with melted butter, and sometimes sugar for added sweetness. The crust serves as a base and is pressed into a springform pan, providing a sturdy foundation for the filling.The cheesecake filling is usually made from cream cheese, which is the primary ingredient that gives the dessert its smooth and creamy consistency. To incorporate the lemon flavor, fresh lemon juice and zest are added. The zest in particular imparts a bright citrus aroma and flavor that characterizes the dessert. In addition to lemon, the filling includes sugar to sweeten it, eggs to help set the mixture when baked, and sometimes a touch of vanilla extract for depth of flavor.Some variations may employ sour cream for added tanginess or heavy cream for a richer texture. The mixture is poured into the crust and baked until set, with a slightly wobbly center that firms up as it cools. The cheesecake is typically chilled in the refrigerator for several hours, preferably overnight, to achieve the ideal texture and flavor.
Equipment
- 1 blender
Ingredients
Products for Lemon cheesecake
- Blatt
- 300 g of tea vanilla biscuits
- 200 g of roasted unsalted hazelnuts
- 150 g of soft butter
Cream for Lemon cheesecake
- 500 g Rickata cheese
- 200 g of sugar
- 400 g of sour cream
- 15 g of gelatin 1 and 1/2 pack
- juice and bark of 1 lemon
- 50 ml lemon liqueur
- 2 vanilla
Jele for Lemon cheesecake
- 300 g of water
- juice from and lemon peel
- 100 g of sugar
- 1/2 capsule of lemon essence
- 50 ml lemon liqueur
- 10 g of gelatin 1 sachet
- yellow confectionary paint
Instructions
- Cook biscuits, hazelnuts and butter in the kitchen robot. Grind until you get the oil crumbs. Pour them in a tortelized form with a movable board and press against the blade.
- Beat the sugar cheese with a blender. Add the cream, vanilla, lemon juice and lemon as well as the liqueur. Finally, add the gelatine dissolved in water in a little water. Pour the cream over the biscuit pad and leave it in the refrigerator to tighten.
- Boil for a few minutes syrup of water, juice and lemon peel. Add the other ingredients. After cooling, remove the lemon peel and strain through the strainer. Place the syrup in the refrigerator.
- When it starts gently, pour it onto the already tight cream. Leave the pastry for several hours in the refrigerator to gel well.
- Garnish with whipped cream and sliced lemon. Enjoy!