Dessert
Lemon Cheesecake
3 uVoor 12Nutri-Score D€€
D
3 u
3 uLemon Cheesecake
wat je nodig hebt
Ingrediënten
graham crackers (crushed into crumbs)Bakkerij210 g
unsalted butter (melted)Zuivel71 g
sugarVoorraadkast25 g- sugar (for the cheesecake)Voorraadkast200 g
lemon zest (for the cheesecake)Groente en fruit6 g
cream cheese (at room temperature)Zuivel608 g- lemon juice (for the cheesecake)Groente en fruit120 ml
greek yogurt (at room temperature, or sour cream)Zuivel80 g- heavy cream (at room temperature)Zuivel60 ml
- vanillaVoorraadkast4 g
eggs (at room temperature)Overig2 stukken- egg yolk (at room temperature)Overig1 stuk
- sugar (for the lemon curd)Voorraadkast100 g
- lemon zest (for the lemon curd)Groente en fruit3 g
- egg yolks (for the lemon curd)Overig3 stukken
- lemon juice (for the lemon curd)Groente en fruit50 ml
- unsalted butter (cold, for the lemon curd)Zuivel57 g
per portie
Voedingswaarden
322kcal
- Koolhydraten
- 28 g
- Eiwitten
- 5 g
- Vetten
- 21 g
wat je gebruikt
Keukengerei
Springvorm
Mengkom
Oven
Steelpan
Garde
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Bake the crust
- Bake the crust at 350 °F (175 °C).
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 8
Assemble
- Spread the cooled lemon curd over the chilled cheesecake.