Servings: persons
Easter Cheesecake
Delicious Easter cheesecake with a biscuit base, cream cheese filling, and decorated with marzipan eggs, flowers, and lemon balm.
Equipment
- 1 Springform or a cake tin of 24-25 cm
Ingredients
Bottom
- 360 gram Biscuits e.g. Digestives. I used 180 grams Digestives and 180 grams Bastogne biscuits
- 160 gram Butter
Cream Cheese Frosting
- 5 leaves Gelatin Sheets
- 1/2 pcs. Vanilla Pod or 1 tsp. vanilla paste
- 125 gram Powdered Sugar
- 200 gram Cream Cheese natural
- 200 gram Sour Cream
- 400 gram Cream
- 1 pcs. Lemon the juice and zest
Garnish
- Marzipan Eggs
- Lemon Balm or thyme
- Flowers
Instructions
Base
- Crush the biscuits into crumbs and melt the butter.
- Mix the butter and biscuit crumbs well.
- Take a springform pan or an adjustable cake ring and measure out to about 24-25 cm in diameter.
- Place a piece of cake plastic in the ring and place the ring without a base on a plate.
- Chill the base until you need it.
Cream Cheese Filling
- Soften the gelatin in cold water.
- Scrape the seeds from the vanilla pod and mix with a little powdered sugar.
- Whisk the cream cheese with crème fraîche, powdered sugar, and vanilla.
- Add grated lemon zest.
- Whisk the cream until lightly stiff.
- Heat the lemon juice in a pot, squeeze out the gelatin, and melt it in the lemon juice.
- Add 1 large tablespoon of cheese mixture to the warm lemon juice.
- Stir well.
- Add another large tablespoon of cheese mixture.
- Stir.
- Pour the now tempered lemon mixture into the remaining cheese mixture and whisk quickly together.
- Fold the lightly whipped cream into the cheese mixture and pour it over the biscuit base.
- Let it set for at least 3 hours in the fridge.
Decoration
- Decorate the cake with Easter eggs, some greens, and edible flowers.
- Enjoy and have a very Happy Easter