Lemon Сheesecake
by Editorial Staff
Making lemon cheesecake is no big deal. The main thing is to follow the recipe exactly, and everything will work out.
Cook: 2 hours 30 mins
Servings: 8
Ingredients
- Shortbread cookies – 200 g
- Butter – 80 g
- Ricotta cheese – 500 g
- Mascarpone cheese – 250 g
- Eggs – 4-5 pcs.
- Honey – 100 g
- Sugar – 100 g
- Lemon – 1 pc.
Directions
- Let’s prepare the ingredients for the lemon cheesecake. The most common store-bought shortbread cookies in packs, without fillers, are in operation. We used eggs of category C0 (4 pieces). If you have smaller eggs, use 5.
- Break all the cookies into a blender container and grind the cookies into crumbs.
- Melt butter in a saucepan over low heat. Pour the butter into the bowl of cookies and run the blender again for 30 seconds.
- Cover the bottom of a split form with a diameter of 22 cm with baking paper. Put the contents of the blender bowl and tamp it into a dense layer with your hands, helping with the flat bottom of the glass.
- We send the mold with a sandy base of the cheesecake to the oven preheated to 180 degrees for 10 minutes.
- Let’s prepare the cheese portion of the cheesecake. Combine two types of cheese in a deep bowl. At a low mixer speed, mix everything until smooth (no more than one minute).
- Add honey, sugar, eggs, and mix again.
- Add to the cheese mass the zest of one lemon and the juice squeezed out of the same lemon. Let’s mix.
- Put the resulting mixture on a sand layer. Wrap the completed form from below in several layers of foil. Purpose: water should not get into the mold.
Fill a regular baking sheet with water so that its level is about 3 cm high. Put the dish with the future cheesecake, wrapped in foil, on a baking sheet in water.
We will send the resulting structure to an oven preheated to 180 degrees for 60 minutes.
After an hour, turn off the heat and leave the lemon cheesecake in the oven for about an hour and a half, letting it cool completely in the oven. - Then we take out the almost ready-made cheese cake-pie in the form and carefully remove it on a dish. It is best to taste the cheesecake the next day – its structure will become firm and firm.
Bon Appetit!
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