Lemon Cheesecake Recipe
Ingredients:
For 8 people
🕐 Preparation: 30 min.
🕐 Cooking: 45 min.
| For the Base: | ||||
|---|---|---|---|---|
| Oatmeal Biscuit | 3 | Package | ||
| Cracked Hazelnuts (Roasted And Ground) | 1 | Cup | ||
| Butter (Melted) | 125 | Grams | ||
| Brown Sugar | 2 | Tbsp | ||
| For the Internal Fee: | ||||
|---|---|---|---|---|
| Labneh Cheese (Filtered) | 500 | Grams | ||
| Cottage Cheese (Instead Of Mascarpone) | 250 | Grams | ||
| Strained Yogurt | 2 | Tbsp | ||
| Thick Cream | 1 | Package | ||
| Corn Starch | 3 | Tbsp | ||
| Egg | 3 | Qty | ||
| Lemon Juice (Fresh-squeezed) | 1 | Half Cup | ||
| Lemon Peel (Finely Grated) | 1 | Qty | ||
| Vanilla | 1 | Package | ||
| Sugar (Can Be Reduced) | 1 | Cup | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Corn Starch | 3 | Tbsp | ||
| Lemon Juice (Fresh-squeezed) | 1.5 | Cup | ||
| Water (Cold) | 1.5 | Cup | ||
| Granulated Sugar | 4 | Tbsp | ||
Instructions:
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For preliminary preparation, take your 24 cm diameter locked cake mold, remove the base, line the base with greaseproof paper and cut off the excess. Lightly oil the edges of the mold and place the greaseproof paper that you cut suitable for the mold on the edges.
-
For the base, first chop the hazelnuts in a large rondo and add the oat biscuits and grind them. Add the melted and cooled butter and mix.
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Take the mixture into the mold and distribute it evenly and smooth the surface with the back of the spoon. Put the base you prepared in the deep freezer and let it rest for fifteen minutes to harden. If you want a crispy base, you can pre-bake this base by baking it at 180 degrees for ten minutes before adding the cheese filling.
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Drain excess water from labneh and cottage cheese by taking it to a wire strainer and keeping it waiting. For the filling, put the strained labneh, yogurt, cream, and cottage cheese in a bowl and mix. Break the eggs one by one and add them to the mixture.
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Add the starch and vanilla through a wire strainer, add the sugar and mix. Add the lemon zest and lemon juice and mix without aeration.
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For the lemon sauce, strain one-half cup of freshly squeezed lemon juice through a sieve. Put it in a sauce pan and add half a glass of cold water. Add the starch and sugar, put it on the fire, mix it, cook it until it thickens and leave it to cool.
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While the lemon sauce is cooling, stir it from time to time to prevent it from getting creamy. When it cools down, take your cake out of the fridge, pour the lemon sauce on it and spread it evenly. Before removing it from the mold, stretch it and put it in the refrigerator again. Let it rest for another hour, remove it from the mold and serve cold.
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Take the mixture you prepared into the mold on the biscuit base and tap it a few times to prevent air bubbles from cracking the cake. Wrap the mold with aluminum foil so that it does not absorb water. Add three inches of hot water to the baking tray. Place it in the middle of the oven preheated to 180 degrees and bake for 25 minutes. Open the oven door for four to five seconds and let the steam escape, reduce the temperature to 150 degrees and bake for another 30 minutes.
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When the time is up, turn off your oven and leave your cake to rest in the oven for an hour, leaving the door of your oven ajar with the help of a large wooden spoon. Once at room temperature, place in the refrigerator and chill for at least six hours.
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Take the rested cake out of the fridge and spread it evenly on the cooled lemon sauce. Get it in the closet by stretching it. After resting for at least six hours, garnish with lemon slices and mint leaves as desired, and serve cold with ice cream if you wish. Enjoy your meal !
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Note: You can use freshly cut lemon slices and fresh mint leaves in the presentation. Enjoy your meal!
Dessert
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