Lemon cheesecake – the recipe from Cooks but good


Lemon cheesecake is a dessert with an intense and creamy flavor which, in addition to being served as a delicious snack, is suitable for more formal and elegant occasions thanks to its inviting appearance. It is a cold lemon cake, very delicious, summery, without cooking, perfect for closing a dinner. Thanks to its fresh and citrus flavour, it can replace the classic taste of sorbet. A dessert composed of a biscuit base, a layer of limoncello-scented cream cheese and a fresh lemon jelly. Preparing it is really simple: discover the recipe to make it in advance, thanks to the use of isinglass and with a good refrigeration time to obtain the right consistency. You will obtain a cheese-based dessert, delicate, refined and elegant. For the Christmas holidays we recommend you try the pomegranate cheesecake.

RECIPE

For the base

  • 200 g biscuits digestive
  • 80 g burro

For the cream

  • 250 g mascarpone
  • 250 g spreadable cheese Philadelphia
  • 250 g fresh cream
  • 140 g powdered sugar sieved
  • 20 g Limoncello liqueur optional
  • 12 g gelatine
  • 10 g lemon juice

For the lemon jelly

  • 150 g water
  • 50 g sugar
  • 30 g lemon juice
  • 8 g gelatine
  • peels of 2 lemons
  • yellow powdered food coloring to taste

It will also serve you

  • 1 lemon to decorate
  • mint qb to decorate
  • 1 steel ring mold 22 cm in diameter or hinged mould

  • baking paper or acetate sheets

  • 1 cake stand 25-30 cm in diameter

For the biscuit base

  • Using a food processor, blend the biscuits and crush them into powder.

  • After having crumbled them well, add the melted butter that you have melted in the microwave or in a bain-marie.

  • When the biscuit is well moistened, turn off the robot and create the base: use the cake stand or a flat plate as a support base. Line the internal edges of the mold with baking paper or acetate sheets. This will help prevent the cream from sticking to the edges.

  • Insert the crumbled biscuits trying to level the base as much as possible with the back of the spoon or a glass. Then place in the fridge to harden and in the meantime prepare the cream.

For the cream

  • Place the isinglass in a bowl with cold water so that it softens.

  • Start working the cheeses with the sugar: combine the mascarpone and the spreadable cheese, add the sugar and mix to refine the cream.

  • Add the Limoncello and lemon juice, work until everything is combined.

  • Squeeze the water out of the gelatine and dissolve it together with 3-4 tablespoons of slightly warm cream. Mix well, it should melt perfectly. Let it cool and add it to the cheese mixture.

  • Whip the remaining cream until semi-whipped consistency.

  • When the mixture is well blended, you can add the cream and gradually incorporate it into the cream cheese.

  • Once the cream is ready, transfer it into the mold and level it well. If you want, you can also create mini portions: in this case slightly reduce the dose of gelatin.

  • At this point, place the cold lemon cheesecake in the refrigerator to allow it to harden. It will take approximately 3-4 hours.

To prepare the jelly

  • First, soak the gelatine in cold water to soften it. Place the water, sugar and lemon peels in a saucepan and bring to the boil.

  • Let it boil for a few minutes, then turn off and add the isinglass.

  • Also add the lemon juice and to strengthen the yellow color of the lemon add a pinch of powdered coloring.

  • At this point the jelly is ready, let it cool and filter it through a fine mesh strainer.

  • Once the cheesecake has solidified, create the layer of lemon jelly by pouring it gently over the entire surface. Place in the refrigerator once again and wait for it to solidify.

  • Our fresh lemon cheesecake is ready! All that remains is to make a few small decorations and serve it. Remove the ring, remove the acetate and decorate as desired. We used lemon slices and a few mint leaves.

If you don't use Limoncello, replace it with lemon juice.


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