Summer dessert to round out a meal? Lemon cheesecake is absolutely delectable Of course after a lavish lunch it will be more substantial than a “sgroppino” but also more refreshing than the more traditional cheesecake its refined taste and the acidulous note of lemon will release a pleasant sensation in the mouth, and your guests will remember the evening fondly.
spent time together Lemon cheesecake with its crunchy biscuit layer and velvety lemon-flavored cream cheese is also a great dessert to enjoy on the shyly sunny afternoons of April or on hot summer days. However the “glam” touch is provided by a surface layer of a nice captivating yellow made with a pinch of turmeric, which will draw all attention to the cheesecake! This dessert is not overly sweet and will please even the most discriminating palates. If you follow our instructions and make this lemon cheesecake your success is guaranteed we are confident it will become your workhorse.
- Digestive biscuits 200 g
- Butter 100 g
- Cow's milk ricotta 500 g
- Fresh spreadable cheese 250 g
- Lemon juice 100 g
- Powdered sugar 150 g
- Lemon zest 2
- Fresh liquid cream 100 g
- Gelatin in sheets 10 g
- Lemon juice 60 g
- Corn starch (cornstarch) 15 g
- Water 100 g
- Sugar 80 g
- Turmeric powder ¼ tsp
- Lemons 1
- Mint to taste
- Sugar 100 g
- Water 80
- Begin by making the base for the lemon cheesecake place the biscuits in a mixer and blend until they are reduced to crumbs. Transfer to a large mixing bowl and stir in the previously melted butter.
- With a spoon, combine everything until it is uniform. At this point, line a 20 cm springform pan with parchment paper (the best-accepted paper for the edge) and use the biscuit mixture to make the cheesecake's base by gently pressing with the back of a spoon. Refrigerate the base for about 30 minutes to harden. In the meantime, tend to the cream. Soak the gelatin for about 10 minutes in cold water.
- Squeeze and strain the lemon juice. Pour the ricotta and cream cheese into a mixing bowl and whisk everything together.
- Grate in the lemon zest. Mix everything again, then add the icing sugar and lemon juice while still mixing.
- Heat the cream in a saucepan until it just comes to a boil, then remove from the heat, squeeze the jelly well, and add it to the hot cream, stirring rapidly until it dissolves completely. Allow it to cool before incorporating it, a little at a time, into the cheese mixture, stirring to ensure a smooth blend.
- Pour everything onto the fermented biscuit base, level with a trowel, and place in the fridge for at least 2 hours to firm up. When the icing has macerated for about two hours, prepare it by combining water and sugar in a saucepan.
- Pour in the filtered lemon juice and cornstarch as well. Bring to a boil while stirring with a whisk. When it reaches a boil, remove it from the heat and add the turmeric, stirring to dissolve.
- Allow it to cool before pouring the icing over the cheesecake and placing it in the fridge for at least 2 hours to firm up. You can decorate by cutting the lemon into 1 mm slices.
- Pour the water and sugar into a saucepan, bring to a boil, then remove from the heat and pour the syrup over the lemon slices.
- Allow infusing until ready to decorate the cake.
- After the cake has cooled, remove it from the pan and garnish with lemon slices and mint leaves.
Amount Per Serving Calories 1113Total Fat 62gSaturated Fat 38gTrans Fat 1gUnsaturated Fat 20gCholesterol 158mgSodium 841mgCarbohydrates 129gFiber 2gSugar 109gProtein 16g