Lemon Cheesecake
Lemon Cheesecake is just the thing for the summer coffee table.Lemon gives the creamy cheesecake a fresh note. You will bake this simple recipe again and again.
INGREDIENTS (For a 26 cm tin)
FOR THE DOUGH
180 g wholemeal butter biscuits
100 g butter
1 pinch of cinnamon
FOR THE FILLING
800 g cream cheese (natural, double cream)
200 g sour cream
200 g sugar
4 eggs (size M)
100 g cream
2 lemons (zest and juice)
FOR THE DECORATION
180 g lemon curd (from the jar)
150 g cream
½ pack vanilla sugar
½ pack cream stiffener
3 lemon slices
2 – 3 tablespoons lemon zest
PREPARATION
Step 1
For the dough, process the wholemeal butter biscuits in a food processor until they are finely crumbled. Melt the butter and mix with the crumbs and cinnamon. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).
2nd step
Grease a springform pan (⌀ 26 cm), put the biscuit base mixture in it and press it down with a glass, pushing up a 2 cm edge. Pre-bake the biscuit base in the preheated oven for about 15 minutes.
3rd step
For the filling, mix the cream cheese, sour cream, sugar, eggs, cream with lemon zest and juice until smooth. Grate and squeeze the lemons, and mix in the zest and juice as well.
4th step
Put the filling on the pre-baked biscuit base and smooth it out. Set the oven to 160 degrees top/bottom heat (fan oven: 140 degrees) and bake the lemon cheesecake for about 45 minutes, let it cool completely and then refrigerate for at least 4 hours (ideally overnight).
5th step
Remove the lemon cheesecake from the springform pan. For decoration, heat lemon curd in the microwave and spread it thinly on the cheesecake with a palette knife.
