Lemon cheesecake

Name: Lemon cheesecake - Jana H.
Ingredients: For the base: 250 g biscuits 150 g butter 1 lemon For the lemon cream: 3 eggs 125 g sugar 2 lemons 1 tablespoon cornstarch 50 g butter For the cheese cream: 500 g quark cheese 200 ml liquid cream 2 ta

Dessert - Lemon cheesecake by Jana H. - Recipia

I invite you to discover together a delicious and refreshing recipe, perfect for hot summer days: No-Bake Lemon Cheesecake. This dessert is not only easy to prepare but also an explosion of citrus flavors that will bring a smile to your face. Without turning on the oven, you will create a refreshing, tangy dessert, ideal for impressing your friends and family. Preparation time: 30 minutes Chilling time: 4 hours Number of servings: 8-10 Ingredients: For the crust: - 250 g biscuits (preferably digestive biscuits or Oreos) - 150 g butter (melted) - Zest of one lemon - Juice of one lemon For the lemon cream: - 3 eggs - 125 g sugar - Zest of 2 lemons - Juice of 2 lemons - 1 tablespoon cornstarch - 50 g butter (at room temperature) For the cheese cream: - 500 g quark cheese (or ricotta, if you prefer) - 200 ml liquid cream - 2 tablespoons powdered sugar - 1 packet of gelatin (approximately 10 g) Preparation technique: Step 1: Prepare the crust Start by crushing the biscuits in a blender or place them in a bag and crush them with a rolling pin. Make sure to achieve a fine texture without large pieces. In a bowl, melt the butter and add the lemon zest and lemon juice. This will give the biscuits a vibrant flavor. Mix the crushed biscuits with the melted butter to create a moist mixture. Helpful tips: For an even more intense flavor crust, you can use cocoa biscuits. Step 2: Form the crust Line a round springform pan (preferably 26 cm in diameter) with parchment paper or plastic wrap. Spread the biscuit mixture evenly in the pan, pressing it down well to create a solid base. Place the pan in the refrigerator to harden while we prepare the cream. Step 3: Lemon cream In a bowl, whisk the eggs with the sugar until you achieve a frothy and light-colored mixture. Add the lemon zest and lemon juice. Mix the cornstarch with a little lemon juice to avoid lumps, then incorporate it into the egg mixture. Step 4: Cooking the cream Place the mixture over steam in a heat-resistant container for 5-10 minutes, stirring constantly, until the cream thickens, similar to pudding. Once ready, remove it from the steam and add the butter, stirring until completely melted. Let the cream cool. Step 5: Cheese cream Whip the cream until it becomes firm, then gradually add the powdered sugar. Incorporate the quark cheese, one tablespoon at a time, mixing gently to maintain airiness. Prepare the gelatin according to the package instructions and add it to the cheese cream. Step 6: Combining the creams Mix the cooled lemon cream with the cheese cream, ensuring everything is well incorporated. Pour the cream over the crust, leveling the surface with a spatula. Place the cheesecake in the refrigerator for at least 4 hours, or until it is completely set. Serving and presentation After the cheesecake has set, you can decorate it with lemon slices or a berry sauce for a delicious contrast. You can also reserve 2 tablespoons of the lemon cream to use as a topping. Variations and tips - You can add a vanilla pod to the lemon cream for extra flavor. - If you want a taller cheesecake, use a smaller pan. - Substitute quark cheese with mascarpone for a richer texture and taste. - You can experiment with other flavors such as oranges or limes for a different version of this cheesecake. Calories and nutritional benefits This dessert contains approximately 300-350 calories per serving, depending on the ingredients used. Quark cheese is an excellent source of protein, and lemon provides a good dose of vitamin C, beneficial for the immune system. Frequently asked questions 1. Can I use another type of cheese? Yes, you can try mascarpone or ricotta cheese, depending on your preferences. 2. What can I do if I don't have gelatin? You can use agar-agar as a vegetarian alternative. 3. How can I make the cheesecake less sweet? Reduce the amount of sugar in the recipe or use a natural sugar substitute. 4. How long can the cheesecake be stored in the refrigerator? It can be kept in the refrigerator for up to 5 days, covered with plastic wrap. Now that you have all the necessary information, all that's left is to start cooking! This no-bake lemon cheesecake recipe is not only easy to make but also a wonderful way to enjoy summer. Enjoy!

Lemon cheesecake

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