Fluffy Lemon Cheesecake

Summary

Ingredients

For the dough:

• 250 g flour (type 405)
• 60 g suar, brown
• 60 g suar, white
• 1 egg (s)
• 1 pinch baking powder
• 125 g butter, cold in pieces

For the filling:

• 400 g double cream cheese
• 400 g sour cream
• 5 egg (s), separated
• 1 sachet vanilla sugar
• 60 g suar, brown
• 60 g suar, white
• 1 large lemon (s), juice it
• some butter for the mold

For decoration:

• 1 lemon (s), untreated, sliced
• 4 tablespoon powdered sugar
• some water

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Instructions

1. For the dough, knead the ingredients together, wrap them in cling film and place in the refrigerator.
2. Separate the eggs for the filling. Beat the egg whites until stiff. Beat the remaining ingredients with the egg yolks to a homogeneous mass. Then carefully fold in the egg white (do not beat).
3. Brush a springform pan with a little butter and line it with the shortcrust pastry. Pour the cake filling on top and bake in the oven at 180 ° C (top and bottom heat, convection: 160 ° C) for about 50 minutes.
4. The filling turns very brown quickly. That is normal. If you still have concerns, simply put a wet piece of baking paper loosely on top and finish baking.
5. The baking time varies greatly. This is due to the oven, the temperature of the ingredients and z. For example, because each lemon gives off a different amount of liquid. The cake is ready when it is no longer liquid (stick test). For me it took 90 minutes. Take the cake out of the oven. Now it still collapses - that`s normal.
6. Briefly put the lemon slices in a saucepan with 1/3 of the powdered sugar and just cover them with a little water and let simmer for 2 minutes. Spread around the cake and sprinkle with the rest of the powdered sugar. Let cool down a bit and only then open the springform pan.