Lemon cheesecake

05/08/2015 10:40

Hey everyone. I usually tell when I stumble across a recipe that is extra good ... and so is the case now, if you like lemon flavor of course. Until today, I have not tried using lemon in a cheesecake and imagine what a treat I've missed ........ The fresh lemon taste is the perfect complement to the tangy cheese in the 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.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden