Lemon Cheesecake-Greek Way
Updated: Oct 30
There are many ways and recipes to make a lemon cheesecake, each with its unique twist and flavor profile. Among these, the Greek version of lemon cheesecake, known for its rich and creamy texture combined with the refreshing zest of lemons, stands out as a delightful dessert option. This recipe captures the essence of traditional Greek flavors, incorporating ingredients that are staples in Greek cuisine.
Ingredients
To make this delicious Greek lemon cheesecake, you will need the following ingredients:
- **For the crust:**
- 200 grams of digestive biscuits or Greek cookies, crushed into fine crumbs
- 100 grams of unsalted butter, melted
- 2 tablespoons of sugar (optional)
- **For the filling:**
- 500 grams of cream cheese, softened to room temperature
- 200 grams of Greek yogurt for a tangy flavor
- 150 grams of granulated sugar
- 3 large eggs
- Zest of 2 large lemons
- Juice of 2 large lemons
- 1 teaspoon of vanilla extract
- **For the topping (optional):**
- Fresh lemon slices or zest for garnish
- Whipped cream for serving
Instructions
1. **Prepare the crust:**
- Begin by preheating your oven to 180°C (350°F). In a mixing bowl, combine the crushed biscuits with the melted butter and sugar. Mix until the crumbs are well coated with the butter.
- Press this mixture firmly into the bottom of a springform pan to create an even layer. Make sure to pack it tightly to prevent it from crumbling later.
- Bake the crust in the preheated oven for about 10 minutes, then remove it and let it cool while you prepare the filling.
2. **Make the filling:**
- In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. This step is crucial to achieving a lump-free filling.
- Gradually add the Greek yogurt and continue to mix until well combined. The yogurt not only adds creaminess but also a slight tang that complements the lemon.
- Next, add the granulated sugar and mix until it is fully dissolved.
- Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
- Finally, add the lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined and the mixture is smooth.
3. **Bake the cheesecake:**
- Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula to ensure an even surface.
- Bake in the oven for approximately 50-60 minutes, or until the edges are set and the center is slightly jiggly. It will firm up as it cools.
- Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually in the oven for about an hour. This helps to prevent cracking.
4. **Chill and serve:**
- After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling time is essential for the flavors to meld and for the cheesecake to set properly.
- When ready to serve, carefully remove the cheesecake from the springform pan. You can garnish it with fresh lemon slices or a sprinkle of lemon zest for an added touch of elegance.
- Serve slices with a dollop of whipped cream on the side for an extra creamy experience.
Conclusion
This Greek lemon cheesecake is not only a feast for the eyes but also a delightful blend of tangy and sweet flavors that will surely impress your guests. Whether it’s for a special occasion or just a sweet treat at the end of a meal, this recipe is a wonderful way to enjoy a beloved dessert with a Mediterranean twist. Enjoy every creamy, zesty bite!
Ingredients: simple, total time: 90 min
For the Base:
250 g wholemeal cookies
125 g melted butter (at room temperature)
For the Cream:
300 g cream cheese
400 g (1 box) sweetened condensed milk
2 juicy limes or lemons (zest and juice)
1 Tbsp powdered gelatin (or 2 sheets of gelatin — 4 g)
1 Tbsp water
For Garnish:
6 Tbsp sugar
6 Tbsp water
2 lemons (peeled, cut into thin strips)
1/2 lemon (juice)
Preparation:
For the lemon cheesecake, grind the cookies in the mixer bucket to become a powder. Little by little, add the melted but cold butter and beat to combine.
In a non-stick 20 cm ring form, empty the cookie mixture with the spoon and spread it on the base and on the sides (4 cm high on the side) as if creating a cookie case for the lemon cream. Freeze the cookie in the fridge for 30 min.
For the Cream:
Put the softened cream cheese in a bowl and beat it a little with a whisk or a hand mixer until fluffy. Add the sweetened milk, the juice, and the lemon zest. Mix or beat with a hand mixer to combine the ingredients well. Place the gelatin in a jug or bowl. Pour over with water. Put the jug over a pot of boiling water to melt the gelatin. Stir until well dissolved. Allow 3΄-4΄ to cool and add it to the cream. Mix well. Pour the cream on the iced cookie. Freeze the dessert in the refrigerator until the cream is firm enough to cut, about 3 hours.
For Garnish:
Heat the sugar with the water. Once the sugar has melted, add the chopped lemon peels and the juice. Simmer for 5-6΄min. to lightly bind the syrup. Allow the mixture to cool.
Unfold the cake. Cut into triangles, garnishing with a spoonful of the dessert.
If you want, you can garnish with whipped cream. Buon appetito!
NOTE:
For a smoother texture of the cream with a velvety effect, the gelatin must be completely dissolved and become a liquid-like syrup before adding it to the cream. Only in this way is it properly homogenized in whatever cream is added.
You can make the cream with gelatin powder or gelatin sheets.
If you use gelatin sheets, you must first soak them in a bowl of cold water for 10΄ to swell. Then, you will boil 2 tablespoons of water. Squeeze the jellies well to drain the water, and after removing the boiling water from the heat, pour in the jellies, shaking the pan, to melt. Mix well, and after a few minutes, add the liquid gelatin to the cream, stirring quickly. Freeze the cheesecake and enjoy it after a few hours, once it has stabilized.
Cover the cake and keep it in the refrigerator for about 5-6 days.
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