Dessert
Lemon Cheesecake
3 hPour 12Nutri-Score D€€
D
3 h
3 hLemon Cheesecake
ce qu’il vous faut
Ingrédients
graham crackers (crushed into crumbs)Boulangerie210 g
unsalted butter (melted)Produits laitiers71 g
sugarÉpicerie25 g- sugar (for the cheesecake)Épicerie200 g
lemon zest (for the cheesecake)Fruits et légumes6 g
cream cheese (at room temperature)Produits laitiers608 g- lemon juice (for the cheesecake)Fruits et légumes120 ml
greek yogurt (at room temperature, or sour cream)Produits laitiers80 g- heavy cream (at room temperature)Produits laitiers60 ml
- vanillaÉpicerie4 g
eggs (at room temperature)Autres2 morceaux- egg yolk (at room temperature)Autres1 morceau
- sugar (for the lemon curd)Épicerie100 g
- lemon zest (for the lemon curd)Fruits et légumes3 g
- egg yolks (for the lemon curd)Autres3 morceaux
- lemon juice (for the lemon curd)Fruits et légumes50 ml
- unsalted butter (cold, for the lemon curd)Produits laitiers57 g
par portion
Nutrition
322kcal
- Glucides
- 28 g
- Protéines
- 5 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Moule à charnière
Saladier
Four
Casserole
Fouet
pas à pas
Préparation
- Étape 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.
- Étape 2
Bake the crust
- Bake the crust at 350 °F (175 °C).
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 8
Assemble
- Spread the cooled lemon curd over the chilled cheesecake.