Hey everyone.I usually tellwhen Istumble across arecipe thatisextra good... and sois the casenow,if youlikelemon flavorof course.Until today, I have nottried usinglemon in acheesecake and imagine what atreatI've missed........Thefreshlemontasteis the perfectcomplement to thetangycheese inthe pie.
Base: 150 grams digestive 3 tablespoons melted butter Filling: 400 grams of cream cheese 125 grams of ricotta cheese 2 cups sugar 4 tablespoons cornstarch 1 cup sour cream 3 eggs grated zest and juice of 1 large lemon Glaze: 2 cup sour cream 2 tablespoons sugar Garnish: grated lemon peel Here's how: Place an ovenproof dish containing about 2 cm of water at the bottom of the oven. Preheat the oven to 175 degrees C. Run the biscuit into fine crumbs in a food processor, stir in the melted butter and mix well. Press the mixture in a round shaped baking pan with detachable edge, about 20 cm in diameter. Bake for 10 minutes and let cool in the mold. Whisk the cheese and ricotta soft with an electric mixer. Add sugar and cornstarch. Beat in the eggs one at a time and whisk then 1 minute after each egg. Stir the sour cream and lemon juice and peel. Pour the mixture into the pan and bake for about 50 minutes or until the cake is just set in the center. Gently shake the mold to check the firmness. Mix the sour cream and sugar. Remove the cake and spoon mixture over. Set back the cake in the oven and bake for another 5 minutes. Remove the cake and let it cool. Place in the fridge for a few hours or overnight.