Dessert
Lemon Cheesecake
3 Std.Für 12Nutri-Score D€€
D
3 Std.
3 Std.Lemon Cheesecake
was Sie brauchen
Zutaten
graham crackers (crushed into crumbs)Backwaren210 g
unsalted butter (melted)Milchprodukte71 g
sugarVorräte25 g- sugar (for the cheesecake)Vorräte200 g
lemon zest (for the cheesecake)Obst & Gemüse6 g
cream cheese (at room temperature)Milchprodukte608 g- lemon juice (for the cheesecake)Obst & Gemüse120 ml
greek yogurt (at room temperature, or sour cream)Milchprodukte80 g- heavy cream (at room temperature)Milchprodukte60 ml
- vanillaVorräte4 g
eggs (at room temperature)Andere2 Stücke- egg yolk (at room temperature)Andere1 Stück
- sugar (for the lemon curd)Vorräte100 g
- lemon zest (for the lemon curd)Obst & Gemüse3 g
- egg yolks (for the lemon curd)Andere3 Stücke
- lemon juice (for the lemon curd)Obst & Gemüse50 ml
- unsalted butter (cold, for the lemon curd)Milchprodukte57 g
pro Portion
Nährwerte
322kcal
- Kohlenhydrate
- 28 g
- Eiweiß
- 5 g
- Fett
- 21 g
was Sie verwenden
Utensilien
Springform
Rührschüssel
Backofen
Stielkasserolle
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the crust
- Crush the graham crackers into fine crumbs.
- Mix the crumbs with the melted butter and sugar until well combined.
- Press the mixture into the bottom and up the sides of a springform pan.
- Schritt 2
Bake the crust
- Bake the crust at 350 °F (175 °C).
- Schritt 3
Make the lemon sugar
- Zest the lemon into the sugar.
- Gently pinch and rub the zest into the sugar until fragrant and evenly combined.
- Set aside.
- Schritt 4
Make the cheesecake batter
- In a large bowl, cream the cream cheese with the lemon sugar until smooth.
- Mix in the greek yogurt, lemon juice and vanilla until smooth.
- Mix in the heavy cream until well combined.
- Gently fold in the eggs one at a time.
- Schritt 5
Bake the cheesecake
- Pour the batter into the baked crust and place it in a hot water bath.
- Bake at 350 °F (175 °C) until slightly jiggly in the middle but set on the sides.
- Schritt 6
Cool the cheesecake
- Turn off the oven and let the cheesecake cool with the door closed.
- Open the oven door slightly and let it cool further.
- Take it out of the oven and let it finish cooling in the water bath.
- Schritt 7
Make the lemon curd
- Zest the lemon into the sugar and rub the zest into the sugar.
- Add the egg yolks and whisk until combined.
- Mix in the lemon juice.
- Gently heat on the stove, stirring continuously, until thickened and pale.
- Remove from the heat and add the cold butter, mixing until fully melted.
- Let cool.
- Schritt 8
Assemble
- Spread the cooled lemon curd over the chilled cheesecake.