Lemon cheesecake

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make lemon cheesecake? First prepare the ingredients for the cheesecake base.

2. STEP 2

   

   How to make a cheesecake base? Take the shortbread and crush it into crumbs. This can be done in the bowl of a stationary blender or by placing the cookies in a thick plastic bag and rolling them thoroughly with a rolling pin. Melt the butter in a water bath or in the microwave. Choose natural butter, without vegetable fats.

3. STEP 3

   

   Add melted butter, sugar and zest to the cookies, mix and combine everything into a single mass. Before zesting a lemon, wash it thoroughly with a special fruit cleaner or baking soda. Grate the colored part of the peel using a fine grater.

4. STEP 4

   

   You will end up with a dense ball of dough. Roll it into a ball and put it in the refrigerator for 10 minutes. If the mass is too liquid and sticks to your hands, then add more crushed cookies, and if it is too dry, crumbles and does not gather into a single lump, then you can add a teaspoon of milk or condensed milk to the mixture.

5. STEP 5

   

   Take a baking dish (16-18 cm), wrap it with foil. Grease the bottom and sides of the mold with butter. Place the crushed cookies into the mold and press down well with your hands. Bake the cake in an oven preheated to 180°C for about 10 minutes. Cool the finished cake without removing it from the mold. The times are approximate, be guided by the operating characteristics of your oven.

6. STEP 6

   

   How to make the filling? Prepare the necessary ingredients.

7. STEP 7

   

   Pour the cream into a saucepan, place on the stove and bring to a boil. Break white chocolate into pieces and place in boiling cream. Stir until smooth.

8. STEP 8

   

   Place the cream cheese in a deep bowl and add melted chocolate. Add sugar there too.

9. STEP 9

   

   Stir until smooth. If using a mixer, beat at low speed. Since if you overbeat the cheese, the whey may separate from it and the products will be spoiled.

10. STEP 10

    

    Take the eggs and wash them under running water and soda, as there may be harmful bacteria on their surface. Beat the eggs into a bowl one at a time and mix with a mixer until smooth.

11. STEP 11

    

    Sift the flour through a sieve or using a special mug. Pour flour into a bowl in portions and mix with a mixer. You may need less or more flour. Focus on your desired consistency.

12. STEP 12

    

    Squeeze the juice from the lemon and pour it into a bowl. Stir. You should get a homogeneous, smooth mass, the consistency of thick sour cream.

13. STEP 13

    

    Pour the filling onto the cookie base and smooth with a silicone spatula.

14. STEP 14

    

    Place the mold in a deep tray. Fill the tray with water until it reaches one third of the cheesecake.

15. STEP 15

    

    Place the pan in an oven preheated to 160°C for about 50-55 minutes. Then let sit in the cooling oven with the door open for 10-15 minutes. And another 1 hour at room temperature. Baking times for your oven may vary.

16. STEP 16

    

    How to make Kurd? Prepare the necessary ingredients.

17. STEP 17

    

    Take an egg, crack it into a saucepan, add sugar and beat a little with a whisk. Add lemon zest and juice. Mix well.

18. STEP 18

    

    Place the saucepan on the stove and heat to 82°C. It’s difficult to do without a cooking thermometer here.

19. STEP 19

    

    Remove the cream from the heat and cool to room temperature.

20. STEP 20

    

    Add soft butter. To do this, remove it from the refrigerator about an hour before cooking. Beat the curd until smooth with a mixer and put it in the refrigerator for 30 minutes.

21. STEP 21

    

    Pour chilled lemon curd over the top of the cheesecake. Smooth the surface of the curd with a silicone spatula. Put the cheesecake in the refrigerator until the morning. With this recipe I pay tribute to the famous food blogger Olesya Kuprin. I have been collecting books by this (and other) author in the instaculinary series from the very beginning of their publication.

Comments on the recipe

Julia

27.08.2023

5

Lovely! Also check out the curd cheesecake made from sour cream and cottage cheese.

Diana Yanovskaya

27.08.2023

4.8

What if you don’t have a cooking thermometer?

AnnaDidukh

27.08.2023

4.6

In the description of the recipe and in the video, eggs are present in the filling, but I did not find such a unit as eggs in the filling. Can you add to the recipe how many are needed? As I understand it, there is more than one, because in the sequence of actions the word “eggs”. And another question: is there an alternative to baking with the filling in a water bath? Not everyone has dishes that will fit in the oven.

Irja Baggins

27.08.2023

4.6

Please tell me, the sugar hasn’t dissolved in the shortbread - there are still crunchy sugar bits left: did I leave something unfinished?