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Lemon Cheesecake

Updated: Jul 4

  • A wonderful irresistible exotic cake, refreshing on summer days, incredibly pleasant. Succulent and nicely creamy, it is mouth-watering as it is consumed. It is very easy and simple to prepare, and there is no baking involved. Follow recipe.

Ingredients: simple, total time: 55 min., 10 serving

Base:

  • 250 g of coarsely ground biscuits of your choice, Plasma or any

  • 60 g of melted butter

  • 60 g of lemon jam

  • round spring 22 cm

  • decorative plate

Cream:

  • 2 eggs

  • 60 g of granulated sugar

  • 45 g of flour

  • 6 g of gelatin in sheets

  • 1 lemon peel/ grated

  • 50 ml of Limoncello liqueur

  • 400 ml of milk/ separated 50 ml of this amount

  • 175 g of cream cheese

  • 250 g of Mascarpone cheese

  • 20 g of powdered sugar

Frosting:

  • 2 lemons juice/ 100 ml

  • 2 orange juice/ 180 ml

  • 60 g of granulated sugar

  • 20 g corn starch

Decorating:

  • mint leaves

  • any fruit

  • ground biscuits

Preparation:

Cream:

  1. Mix flour, sugar and 50 ml of milk in a bowl, mix with a hand beater without lumps.

  2. Beat eggs well with hand whisk.

  3. Add the beaten mixture of flour, sugar, and milk to the eggs and mix well with a hand whisk, until it is smooth and light color.

  4. Pour water over the gelatin sheets and leave to stand for 10 minutes.

  5. Pour the rest 350 ml of the milk into a pan and heat it on a slightly moderate heat.

  6. Add the egg mixture to the heated milk and stir constantly for about 7 minutes, until the cream thickens on a lower heat.

  7. Turn off heat. Add gelatin to the cream, and stir well. Add Limoncello liqueur, grated lemon peel, stir until cream is uniform.

  8. Transfer the cream to a glass bowl and leave it to cool at room temperature, covered with transparent foil. Prepare the cake base during this time.

Base:

  1. Add the melted butter, and lemon jam in a bowl, stir well then add to the ground biscuit. Stir well with spoon, until is uniform.

  2. Take a decorative round plate, add a ring of mold 22 cm.

  3. Add the biscuit mixture and gently press with a spoon or a glass to level. Put in refrigerator for cooling.

Processing:

  1. While the base is cooling, prepare the filling.

  2. Mix well the cream cheese, mascarpone, powdered sugar with a spoon first, then mix with mixer oh high speed until it is smooth and uniform.

  3. Work the cooled cream with eggs briefly with a mixer. Then gradually add the cream with cheese to the egg mixture and mix with a mixer at the same time.

  4. When you're done, mix with a spatula in a circular motion a few more times.

  5. Pour over base cooled cream, level with a spatula, put in the refrigerator to cool.

  6. Now make the frosting for the cake.

Frosting:

  1. Juice the lemon and orange, then filter.

  2. Mix the sugar and starch in a bowl.

  3. Pour the juices into a small saucepan and heat over low-moderate heat, immediately add the mixture of cornstarch and sugar and stir constantly 3 minutes until it is uniform. Turn off heat.

Processing Cake:

  1. Cool the glaze, stirring constantly, about 5 minutes.

  2. Pour the cooled glaze on the cooled cake, and let it cool again for about 2 hours.

  3. You can decorate the cake with any fruit, mint leaves, ground biscuits-

  4. Cut the cold cake into slices. It goes great with cappuccino!

Buon appetito!


NOTE:

  • Keep in the refrigerator for up to 4 days.

  • You can pack it in the freezer wrapped in transparent foil and store it for up to 3 months.


  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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