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Modern Lemon Cheesecake

Modern Lemon Cheesecake

A beautiful modern cheesecake, for a balance between the sweet of the cheesecake and the sharpness of the lemon. Will bring you back to the summer nights of the Mediterranean Sea.
Prep Time 20 minutes
Course Dessert
Cuisine Italian
Servings 6 people

Ingredients
  

Filling

  • 500 g Ricotta
  • 100 g Lemon Juice
  • 2 Grated Lemon Zest
  • 2 bags Gelatine Powder
  • 250 g Philadeplhia
  • 150 g Sugar
  • 100 g Double Cream

Base

  • 200 g Digestive
  • 100 g Unsalted Butter

Topper

  • 60 g Lemon Juice
  • 100 g Water
  • 15 g Cornflour
  • 80 g Sugar
  • 1/4 tsp Tumeric Powder

Instructions
 

Base

  • Crush the digestive with a mixer, melt the butter and mix all of them together. With a spoon push the mix in a cake tin or any other shape/mould. Let it cool down for 30 minutes at least.

Filling

  • Grate the lemon peel and squeeze the lemons and filter the juice.
  • In a bowl, add the ricotta and the Philadelphia together and whip everything together.
  • Add to the whipping mix the grated lemon peels and the sugar and the lemon juice, keeping whipping.
  • Warm up the cream, not to the boiling point. Add the gelatine and mix it until it melt completely. Warm it up again if necessary.
  • Mix the cream with the gelatine to the whipping mix.
  • Add the mix to the biscuit base or in a separate mould and let it cool it down.
  • ** If you freeze the mix with the mould once it is cooled down, and extract the filling frozen, the filling will take perfectly the shape of the mould. To defrost, you can put it above the biscuits base. Remember to give enough time to defrost before adding the topper and serving! **

Topper

  • In a small saucepan, add lemon juice, water and cornflour. Mix it all well and bring to boil.
  • Once it is boiling, add the tumeric powder and mix until it is melted.
  • Leave it to cool a little bit down, lukewarm temperature, before topping up the cheesecake.
Keyword cheesecake, Double Cream, lemons, Philadelphia, Ricotta

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