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Cheesecake with Lemon

Updated: Feb 14

  • A refreshing and summer cheesecake with a phenomenal aroma and taste of lemon, which will delight you at all times. Follow recipe.

Ingredients: 24 mold, simple, total time: 80 min.

For the Base:

  • 250 g of digestive biscuits

  • 150 g butter

  • 30 g of brown sugar

For the Cream:

  • 600 g of Philadelphia cheese

  • 3 eggs

  • 100 g of sugar

  • 100 ml fresh cream

  • 20 g of corn starch

  • peel of 1–2 lemons

For the Lemon Cream Cover:

  • 3 egg yolks

  • 150 g of sugar powder

  • 1 lemon juice

  • peel of 1 lemon

  • 1/2 liter of milk

  • 60 g of flour

  1. Break the biscuits and put them in a mixer with the sugar. Chop and place in a bowl, add butter, mix carefully.

  2. Pour the mixture on the bottom of the hinge lined with parchment paper, level the mixture with a spoon.

  3. Mix the eggs with the sugar until the mixture becomes light and fluffy. Using a sieve, add the vanilla and cornstarch, stir gently, then add the liquid cream and grated lemon zest, stirring carefully.

  4. Pour the cream into the mold and level the surface. Bake at 175 °C for about 40 minutes.

  5. In a deeper medium pot, whisk the egg yolks with the sugar and dilute with a little milk. Pour in the flour gradually and stir, add the lemon juice and gradually add the milk, continue stirring until you get a nice and homogeneous mixture.

  6. Put the pot on low heat, add the grated lemon peel. Let the mixture thicken for about 10 minutes, continue stirring with a spoon. If the cream has lumps, break them up with a blender.

  7. When the cake has cooled well, pour lemon cream over it, level the surface. Keep refrigerated for at least 2 hours. Buon appetito!

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