Lemon Cheesecake
Delight in the refreshing tang of lemon cheesecake, where zesty citrus meets creamy indulgence. Experience a burst of flavor in every bite of this exquisite dessert.
Ingredients
For the Crust:
- ⅔ cup (150 g) butter
- 2½ cup (300 g) oat biscuits
Lemon Cheesecake:
- 500 g of loose cottage cheese (9% fat)
- 80 g sugar
- 4 eggs (room temp.)
- 250 g mascarpone (room temp.)
- 350 g condensed milk
- 2 tsp vanilla extract
- 1 cup cabbage (if desired)
Lemon glaze:
- 2 lemons
- 2 eggs
- 2 egg yolks
- ¾ cup (150 g) sugar
- 5½ tbsp (80 g) butter
- Prep Time - 25 min.
- Cooking Time - 35 min.
- Chill Time - 8 h
- Servings 36 cookies
- Author - Chocolate Job
How to make Lemon Cheesecake?
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Cheesecake Crust:
1. Prepare a round 9-inch (24 cm) springform pan by lining it with parchment paper.
2. Preheat the oven to 340°F (170°C).
3. Melt the butter over low heat.
4. Grind the graham crackers with a blender and pour the melted butter over them, mix well. Apply the mixture to the bottom and sides of the baking dish, pressing firmly. Place in the refrigerator for 15 minutes.
Lemon Cheesecake:
1. Put cottage cheese with sugar in a bowl, add eggs, and with the help of a mixer, mix well until a smooth mass is obtained.
2. Add mascarpone to the mixture, pour condensed milk, add vanilla sugar, and mix again with the help of a mixer. Incorporate poppy seeds if desired.
3. The lemon cheesecake will be baked in a water bath. Remove the chilled cake base from the refrigerator and wrap the baking dish in aluminum foil. This will protect the cake from water. Place the mold in a larger container filled with warm water. Pour the prepared cheesecake mixture over the base.
4. Place the cheesecake in the preheated oven and bake for about 35 minutes.
5. After the cheesecake is baked, take your time to remove it from the oven. Then, let it cool down to room temperature. Once cooled, place the cheesecake in the refrigerator for 8 hours.
Lemon glaze recipe:
1. Finely grate the lemon peels into the pot and squeeze the lemon juice.
2. Add eggs, egg yolks, and sugar to the same pot. Cook over medium heat until a pudding consistency is reached, stirring constantly.
3. Remove from the stove and pass through a sieve to remove the pits and lemon peels. Add butter to the strained puree. Stir until the butter melts.
4. Place the prepared lemon glaze in the refrigerator for at least 3 hours.
5. Before serving, spread the lemon glaze evenly over the entire soured cake.
Easy Cheesecake Lemon
Savor the bright and citrusy taste of lemon cheesecake, a tantalizing treat that balances creamy richness with a hint of zest. Perfect for those craving a refreshing dessert sensation.
Elevate your dessert experience with lemon cheesecake, a luscious blend of tangy lemon and velvety cheesecake. Discover the perfect harmony of flavors in every slice.