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Lemon cheesecake

Lemon Cheesecake

A lemon cheesecake worthy of a restaurant, right in your own kitchen. With this recipe I'm paying tribute to the well-known food blogger Olesya Kuprin. I've been collecting books by this author (and others) in the #instacooking series from the very start. The lemon curd in this cheesecake is probably the best part. And combined with the other layers — a crisp, toasty cookie crust and a smooth cream cheese filling — the cake makes an incredible impression.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Shortbread cookies

200

Butter

Sugar

Lemon zest (from 1 lemon)

Sugar

200

Cream cheese

650

Eggs

White chocolate

100

Cream (33-35%)

100

Flour

Lemon juice

Butter

Sugar

Lemon zest (from 1 lemon)

Lemon juice

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 9 g

Fats 42 % 28 g

Carbohydrates 44 % 29 g

383 kcal

GI: 4 / 21 / 75

Cooking method

Step 1:

The crust.
Step 2:

Crush the cookies into crumbs. Melt the butter.
Step 3:

Add the melted butter, sugar, and zest to the cookie crumbs and mix.
Step 4:

Press the mixture into a ball and refrigerate it for 10 minutes.
Step 5:

Wrap a baking pan (6–7 inches / 16–18 cm) in foil. Grease the bottom and sides with butter. Press the cookie crumbs into the pan and pack them down firmly. Bake the crust in an oven preheated to 350°F (180°C) for about 10 minutes. Let the baked crust cool without removing it from the pan.
Step 6:

The filling.
Step 7:

Break the white chocolate into pieces and pour the boiling cream over it. Stir until smooth.
Step 8:

Combine the cream cheese with the melted chocolate and the sugar.
Step 9:

Mix until smooth. If you're using a mixer, beat on low speed so you don't over-beat the cheese and cause the whey to separate.
Step 10:

Add the eggs one at a time, mixing until smooth.
Step 11:

Add the sifted flour and mix.
Step 12:

Pour in the lemon juice. Mix.
Step 13:

Pour the filling onto the cookie crust and smooth it out.
Step 14:

Set the pan in a deep roasting pan. Fill the outer pan with water so it comes a third of the way up the cheesecake.
Step 15:

Bake for 50–55 minutes at 320°F (160°C), then let it sit in the cooling oven with the door open for 10–15 minutes. Then another hour at room temperature.
Step 16:

The curd.
Step 17:

Whisk the egg with the sugar, then add the zest and lemon juice. Mix well.
Step 18:

Pour the mixture into a saucepan and heat it to 180°F (82°C).
Step 19:

Take the curd off the heat and cool it to room temperature.
Step 20:

Add the soft butter. Whip the curd until smooth and put it in the fridge.
Step 21:

Pour the chilled lemon curd over the top of the cheesecake. Smooth the surface of the curd. Refrigerate the cheesecake overnight.