Lemon Cheesecake
My first recipe is one of the most popular dessert in the world, cheesecake. It's smooth, creamy and not too sweet. You can impress your friends with homemade cheesecake.
It matures in the fridge and tastes better after the first day.
This elegant dessert is so rich and light that you serve it in small slices to finish a big meal.
Who can say 'no' for this dessert with creamy top and buttery biscuit base.
Lemon Cheesecake
3 tablespoons butter (melted)
1 pack of cream (200 gr)
400 gr labneh (cream) cheese
3 eggs
3 tablespoons flour
150 gr white sugar
1 pack of vanilla (5 gr)
1 lemon juice and zest
For topping:
1 tangerina juice
1/2 lemon juice
1 tablespoon sugar
1 tblspn starch
Instructions:
1- Firstly, make biscuits floured in rondo. In a medium bowl, mix crumbled biscuits with melted butter. Grease a 9 inch spring form pan and then press crumbled biscuits onto bottom of spring form pan. Chill it in refrigerator.
2- Before starting to make filling, preheat oven to 170 degrees. In another medium bowl, whisk white eggs with a pinch of salt until foaming.
3- Scramble egg yolks with sugar in another bowl and mix in lemon juice, zest, cream, vanilla, flour and stir constantly. And mix in cream cheese until smooth at low speed.
4- Add the scrambled white eggs to the mixture and stir it slowly with wooden spoon not losing the bubbles. Pour this filling onto prepared crumbs. And bake at 170* for 20 minutes. Then turn oven temperature down to 150* and continue baking for 40 minutes (until filling is set)
5- Turn the oven off and let the cheesecake cool in oven with the door opened.
6- For topping sauce: in a pan, cook tangerina juice, lemon juice, sugar and starch over medium heat. Set aside to cool.
7- Spread the topping sauce over the top of cheesecake and chill in refrigerator until serving.
Bon Appetite !!!
It matures in the fridge and tastes better after the first day.
This elegant dessert is so rich and light that you serve it in small slices to finish a big meal.
Who can say 'no' for this dessert with creamy top and buttery biscuit base.
Lemon Cheesecake
Ingredients:
2 packs of bran biscuits (133 gr x 2)3 tablespoons butter (melted)
1 pack of cream (200 gr)
400 gr labneh (cream) cheese
3 eggs
3 tablespoons flour
150 gr white sugar
1 pack of vanilla (5 gr)
1 lemon juice and zest
For topping:
1 tangerina juice
1/2 lemon juice
1 tablespoon sugar
1 tblspn starch
Instructions:
1- Firstly, make biscuits floured in rondo. In a medium bowl, mix crumbled biscuits with melted butter. Grease a 9 inch spring form pan and then press crumbled biscuits onto bottom of spring form pan. Chill it in refrigerator.
2- Before starting to make filling, preheat oven to 170 degrees. In another medium bowl, whisk white eggs with a pinch of salt until foaming.
3- Scramble egg yolks with sugar in another bowl and mix in lemon juice, zest, cream, vanilla, flour and stir constantly. And mix in cream cheese until smooth at low speed.
4- Add the scrambled white eggs to the mixture and stir it slowly with wooden spoon not losing the bubbles. Pour this filling onto prepared crumbs. And bake at 170* for 20 minutes. Then turn oven temperature down to 150* and continue baking for 40 minutes (until filling is set)
5- Turn the oven off and let the cheesecake cool in oven with the door opened.
6- For topping sauce: in a pan, cook tangerina juice, lemon juice, sugar and starch over medium heat. Set aside to cool.
7- Spread the topping sauce over the top of cheesecake and chill in refrigerator until serving.
Bon Appetite !!!
Comments
Post a Comment