Lemon cheesecake

12 servings
2 hours 30 min

How to make lemon cheesecake? Prepare the ingredients for the cheesecake base first.

How do you make a cheesecake base? Take the shortbread and grind it into crumbs. This can be done in the bowl of a stationary blender or by placing the cookies in a dense cellophane bag and rolling a good rolling pin over it. Melt the butter in a water bath or microwave. Choose natural butter, without vegetable fats.

Add melted butter, sugar and zest to the cookies, mix and assemble everything in a single mass. Before removing the zest from the lemon, wash it well with a special fruit product or with soda. Rub the colored part of the peel on a fine grater.

You get a tight ball of dough. Roll the ball out of it 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 in a single lump, then you can add a teaspoon of milk or condensed milk to the mixture.

Take a baking tin (16-18cm), wrap in foil. Brush the bottom and walls of the mold with butter. Put the crushed cookies in the tin and compress well with your hands. Bake the cake in the oven preheated to 180 ° C for about 10 minutes. Cool the ready-made cake without taking it out of shape. The time is approximately indicated, focus on the features of your oven.

How to make a filling? Prepare the necessary ingredients.

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

Put the cream cheese in a deep bowl, add melted chocolate to it. Add the same sugar there.

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

Take eggs, wash under running water with soda, as harmful bacteria may be on their surface. One at a time, drive the eggs into a bowl and stir with a mixer until smooth.

Sift the flour through a sieve or with a special mug. Pour portions of flour into a bowl and stir with a mixer. Flour may need less or more. Focus on your desired consistency.

Squeeze the juice out of the lemon and pour it into a bowl. Stir. It should turn out a homogeneous, smooth mass, in consistency like thick sour cream.

Pour the filling onto the base from the cookies and flatten with a silicone spatula.

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

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

How to make a Kurd? Prepare the necessary ingredients.

Take the egg, drive it into the saute pan, pour in the sugar and whisk a little with a whisk. Add the zest and lemon juice. Mix well.

Place the saucepan on the cooker and heat to 82 ° C. It is difficult to do without a culinary thermometer here.

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

Add the soft butter. To do this, remove it about an hour before cooking from the refrigerator. Whisk the kurd until smooth with a mixer and refrigerate for 30 minutes.

Pour the cheesecake over the top with the chilled lemon curd. Flatten the surface of the Kurd with a silicone shoulder blade. Put the cheesecake in the fridge until morning. With this recipe, I pay tribute to the famous food blogger Olesa Kuprin. The books of this (and other) author in the # instaculinaria series I collect from the very beginning of their release.