Lemon cheesecake

Name: Lemon cheesecake
Ingredients: 200 g Petit Beurre biscuits; 200 g butter at room temperature; 3 egg yolks; 250 g mascarpone; 250 g ricotta; 4 heaped tablespoons Green Sugar sweetener or sugar; 3 egg whites; 3 eggs; 150 g sweetener or sugar; 100 ml lemon juice; 60 g soft butter; zest of 2 lemons; 500 ml water

Dessert - Lemon cheesecake by Julia A. - Recipia

Lemon cheesecake has a Petit Beurre biscuit base and a baked mascarpone and ricotta filling, topped with a tart glaze. Once chilled, the glaze sets with a glossy finish, while the center stays soft and dense, with lemon taking center stage. I slice it cold and let it sit until it’s just a little closer to room temperature before eating. Prep: 30 minutes. Cook: 35-47 minutes. Rest: 9 hours and 20 minutes. Total time: 10 hours and 25-37 minutes. Servings: 12. Approximately 460 kcal and 10 g protein per serving.

Ingredients

200 g Petit Beurre biscuits
200 g butter at room temperature
3 egg yolks
250 g mascarpone
250 g ricotta
4 heaped tablespoons Green Sugar sweetener or sugar
3 egg whites
3 eggs
150 g sweetener or sugar
100 ml lemon juice
60 g soft butter
zest of 2 lemons
500 ml water

Preparation

1. Finely crush the biscuits with the base of a glass and mix them with the soft butter. Press the mixture onto the bottom of a 22 cm springform pan, leaving no gaps, then refrigerate the pan for 20 minutes. 2. Mix the egg yolks with the mascarpone, ricotta and sweetener or sugar until smooth. In a separate bowl, beat the egg whites until stiff, then fold them in with an upward motion. 3. Pour the filling over the chilled base and bake in a preheated oven at 180°C for 30-40 minutes, until the top turns golden brown. Leave the cake to cool for about an hour. 4. Put 500 ml of water in a saucepan and bring it to a boil. In a bowl set over the steam, whisk the eggs with the sweetener or sugar and lemon juice. Keep the bowl over the steam for another 5-7 minutes, stirring, until the mixture is thin and smooth. 5. Gradually mix in the soft butter in small pieces, then add the grated lemon zest. Pour the glaze over the cooled cake, smooth it with the back of a spoon and refrigerate the cheesecake overnight, for at least 8 hours.

Notes

Served cold, it goes well with black tea, which doesn’t overpower the lemon flavor. For a gluten-free version, use 200 g of certified gluten-free biscuits; the cake still contains dairy and eggs. Keep covered in the fridge for up to 3 days. Choose lemons with fragrant zest and grate only the yellow part, since the white pith can make the glaze bitter. If the ricotta is very wet, let it drain first so it doesn’t thin the filling.