Lemon Cheesecake

Lemon cheesecake.00 09 29 16.Still009 结果 pinit
Lemon cheesecake.00 09 29 16.Still009 结果 pinit
0 Add to Favorites

Lemon Cheesecake

Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year

Description

Lemon Cheesecake is a refreshing dessert that perfectly balances creamy richness with the zesty, tangy flavor of lemon. This popular variation of the classic cheesecake features a smooth, creamy filling made primarily from cream cheese blended with lemon juice and zest. This not only infuses the cheesecake with a bright citrus flavor but also adds a delightful aromatic freshness.

This cheesecake is celebrated for its smooth texture and the way its flavor strikes a perfect chord between sweetness and tartness, making it a favored choice for those who appreciate a lighter, fruitier twist on the traditional cheesecake. It’s a popular dessert for spring and summer gatherings, or anytime you want to add a burst of sunshine to your dessert menu.

Ingredients

Cooking Mode Disabled

The crust

Cheesecake

Lemon curd topping

Instructions

  1. Crush 75g graham crackers into fine crumbs, pour into a clean bowl, mix with melted unsalted butter, pour them into a 6-inch round cake pan, and press them down firmly into the bottom. Smooth it out, and set in the fridge to chill for 20 minutes.

  2. In a clean bowl, bring together softened cream cheese, sugar, and lemon juice, and use a hand mixer to beat until smooth. Add in yoghourt and mix well.
  3. Soften the gelatin in iced cold water. Bring together warm milk and softened gelatin, mix until well combined. Add into the cream cheese mixture and mix well. Beat the heavy cream until thickened, add into the cream cheese mixture and mix well.
  4. Pour all the mixture into the cake pan. Smooth it out and set the cake pan in the fridge to cool until set (takes about 4 hours).
  5. Bring together lemon juice, 70g sugar, and salt, heat until boil. Crack and mix well two eggs, gradually add in the boiled lemon juice mixture while quickly stirring them in. Pour them back into the pot, add in unsalted butter and mix and stir until thickened. Sift twice. Transfer to a clean bowl, cover it with plastic wrap and let set in the fridge to cool.
  6. Take the cheesecake out of the fridge, thaw its sides with a warm towel or a kitchen torch. Remove the cake pan, pour the lemon curd on top and smooth it out, dust with some lemon zest or lime zest. Slice and serve.
Keywords: lemon cheesecake, cheesecake, lemon
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *