The Sweetest State of Sour: Lemon Cheesecake Recipe
The sourness of lemon and the sweetness of cheesecake combine to create a dessert that will be indispensable for your coffee and tea hours! With its soft cream and fragrant base, this recipe, which is a really delicious flavor, requires some care while preparing it.
Do not forget to apply the necessary tricks when removing from the oven. These tips are necessary to get a good result from the recipe. You will love this delicious lemon cheesecake you will end up with! Bon appetit already
Ingredients for Lemon Cheesecake Recipe
Ingredients for the Base:
- 300 gram oatmeal biscuits
- 110 grams of butter (melted)
- 40 grams of powdered sugar
Materials for Filling:
- 25 grams flour
- 4 eggs (at room temperature)
- 700 grams of cheese
- 200 grams of cream
- 3.5 tablespoons lemon juice
- 1 tablespoon lemon zest
- 200 grams of powdered sugar
Ingredients for Lemon Sauce:
- ¹cup of lemon juice
- ¹ lemon zest
- 1/2 cup powdered sugar
- 1 tablespoon (wipe) starch
- 1 tablespoon of butter
How to Make Lemon Cheesecake Recipe?
Set the oven to 160 degrees.
Lubricate your 24 cm springform cake tin and place greaseproof paper on the bottom.
As we will put water in the baking tray, wrap the outside of the mold with aluminum foil so that the mold is not waterproof.
In the rondo, pull the oatmeal biscuits until they are powdered.
Transfer the oatmeal biscuits to a bowl and add the melted butter and granulated sugar and mix well.
Put the mixed biscuit mixture into the mold and smooth it with the help of a spoon on the sides.
Take it out for 10 minutes in the preheated oven and lower the oven temperature to 150 degrees.
In a bowl, whisk the labneh, flour and powdered sugar in a low speed mixer or with a whisk. Be careful not to get too much air.
In a separate bowl, mix the lemon juice, cream and lemon peel and add it into the labneh mixture and beat into the mixture with a spatula.
Add the eggs one by one to the mixture.
After the eggs are well mixed into the mixture, pour this mixture into the clamped mold.
Set a mold that the clamp mold can fit into and put 3 fingers in water and put it in the oven.
Bake in the oven for 70 minutes.
At the end of 70 minutes, leave the oven for 15 minutes without opening the door.
At the end of 15 minutes, open the oven door halfway and let it stand for another 20 minutes.
After cooling the cheesecake at room temperature, you can put it in the fridge.
For the lemon sauce, mix the starch, lemon juice, lemon zest and powdered sugar on the stove over medium heat.
When it gets dark, remove from the heat and add the butter, mix until it melts and cool.
Add on the chilled cheesecake and wait for it to cool.