Irresistible Lemon Cheesecake Delight

Tasty, tender, beautiful, for everyday life and holidays! Lemon cheesecake is the dessert you should treat yourself and your loved ones, and maybe even your friends. For me, the most delicious thing about it is the curd, and in combination with crispy cookies and curd and butter cream, the cake produces an incredible effect.
cook time: 2h 30 min
Elijah Stroud
Irresistible Lemon Cheesecake Delight

Nutrition Facts (per serving)

384
Calories
28g
Fat
29g
Carbs
9g
Protein

Ingredients (12 portions)

The basis:

Ready shortbread cookies 200 g
Butter 60 g
Sugar 50 g
Lemon zest 20 g

Filling:

Sugar 200 g
Cream cheese 650 g
Eggs 3 pc
White chocolate 100 g
Cream 100 g
Wheat flour 60 g
Lemon juice 20 ml

Kurd:

Butter 80 g
Sugar 70 g
Lemon zest 2 tbsp
Lemon juice 60 ml
Eggs 1 pc

Recipe instructions

Step 1

Step 1
How to make lemon cheesecake? First prepare the ingredients for the cheesecake base.

Step 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.

Step 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.

Step 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.

Step 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 crust 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.

Step 6

Step 6
How to make the filling? Prepare the necessary ingredients.

Step 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.

Step 8

Step 8
Place the cream cheese in a deep bowl and add melted chocolate. Add sugar there too.

Step 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.

Step 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.

Step 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.

Step 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.

Step 13

Step 13
Pour the filling onto the cookie base and smooth with a silicone spatula.

Step 14

Step 14
Place the mold in a deep tray. Fill the tray with water until it reaches one third of the cheesecake.

Step 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.

Step 16

Step 16
How to make Kurd? Prepare the necessary ingredients.

Step 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.

Step 18

Step 18
Place the saucepan on the stove and heat to 82°C. It’s difficult to do without a cooking thermometer here.

Step 19

Step 19
Remove the cream from the heat and cool to room temperature.

Step 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.

Step 21

Step 21
Top the cheesecake with cooled lemon curd. Smooth the surface of the curd with a silicone spatula. Place the cheesecake in the refrigerator until 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 since the very beginning of their release.

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