One of my favorite cheesecakes is lemon, because with citrus sourness, the taste of the cheese base reveals itself in a completely new way. I share my favorite recipe, but I advise you to try the dish in the process and adjust the amount of lemon and sugar to your taste.
Ingredients
- Cookies (sand) – 200 g
- Butter - 60 g
- Sugar - 50 g
- Lemon zest - 20 g
- Sugar - 200 g
- Cream cheese - 650 g
- Chicken eggs - 3 pieces
- Cream (33-35%) – 100 ml
- White chocolate - 100 g
- Lemon juice - 20 ml
- Flour - 60 g
- Butter - 80 g
- Lemon juice - 60 ml
- Lemon zest - 2 art.l.
- Sugar - 70 g
- Chicken eggs - 1 piece
Step-by-step cooking recipe
Melt the butter for the base, chop the cookies into crumbs and mix all the ingredients.
Roll the dough into a ball, send it to the refrigerator for 10 minutes.
Wrap the baking dish with foil and grease with oil.
Tamp the base and send it to the oven at 180 degrees for 10 minutes.
Melt white chocolate in cream and mix with sugar and cream cheese.
Beat everything with a mixer, and add the eggs individually.
Add the sifted flour, whisk again and add lemon juice at the end.
Pour the filling on the cake and send it to the oven preheated to 160 degrees for 50-55 minutes. Place a tray of water at the bottom of the oven.
Let the cheesecake stand in the oven turned off for 15 minutes and then for another hour - just on the table.
For the kurd, whisk the egg with sugar, lemon juice and zest.
Heat without bringing to a boil and stirring constantly.
Remove the curd from the heat, cool to room temperature, add soft butter and beat with a mixer until smooth.
Put the cream in the refrigerator for half an hour, pour the cheesecake and put it in the refrigerator for another night.
