Recipe for lemon cheesecake
I love cheesecake and think it can be enjoyed at any time of the year!
It can be the classic New York cheesecake without topping, cheesecake with blackcurrants, or a delicious Amarena cheesecake.
This is an irresistibly delightful and fresh lemon cheesecake with lovely fresh berries on top!
Lemon is really good for cheesecake, adding a nice tangy and fresh twist to the cake.
You can also sprinkle the fresh berries with powdered sugar – just sift the powdered sugar over the berries in a fine layer.
Ingredients
Biscuit Base
- 160 gram Digestive biscuits
- 18 gram Brown sugar
- 106.5 gram Melted butter about 100 grams
Cream Cheese Frosting
- Gelatin Sheets 3 leaves
- 250 gram Cream Cheese natural, e.g. Philadelphia or Buko
- 250 gram Mascarpone
- 1 Lemon organic
- 125 gram Powdered Sugar
- 1 Vanilla Pod
- 400 gram Whipping Cream
Garnish
- Blackberry fresh
- Raspberry fresh
- 5 Mint leaves
Instructions
Biscuit Base
- Place the biscuits, brown sugar, and the melted butter in the blender and blend until fine. It should resemble "wet sand".
- Find a springform pan approximately 20 centimeters in diameter.
- Put a little oil or butter on a piece of kitchen roll and grease the springform pan.
- Place the biscuit mixture into the springform pan and press it well into the bottom, making sure the base is covered. The base should be even and "smooth" on the surface without holes, cracks, or bumps.
- Set the springform pan aside.
- Place the gelatin in a bowl and fill the bowl with cold water.
- Leave the gelatin to soak for about 5 minutes.
- Find a saucepan and a heatproof bowl that fits on top of the saucepan (for a water bath).
- Pour water into the saucepan and set it on the stove with the bowl on top.
- Take the gelatin out of the water and wring out the excess water.
- Place the gelatin in the bowl over the saucepan.
- Let the gelatin melt over the water bath.
- Find a new bowl and add the cream cheese, mascarpone, and powdered sugar to it.
- Scrape out the seeds from the vanilla pod and add them as well.
- Squeeze the juice from the lemon into the bowl and add the grated lemon zest.
- Mix everything together until homogeneous.
- Add the melted gelatin and quickly and thoroughly stir it in.
- Find another bowl and pour in the whipping cream.
- Whip the cream to a soft peak - it should not be whipped stiffly, but just be soft, similar to cream for hot cocoa.
- Gently fold the whipped cream into the cheese mixture.
- Pour the mixture into the springform pan on top of the biscuit base.
- Chill the cheesecake for 4 hours or until the cream cheese filling has set.
- Rinse the berries.
- Take the now set cheesecake out of the refrigerator.
- Decorate the top of the cheesecake with the fresh berries and mint leaves.
- Serve and enjoy 🙂