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Lemon Cheesecake
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Lemon Cheesecake

3 godz.Porcje: 12Nutri-Score D€€
od @emijuju6 importówugotowano 0 razy
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Składniki

12 osób
  • graham crackers (crushed into crumbs)Piekarnia210 g
  • unsalted butter (melted)Nabiał71 g
  • sugarSpiżarnia25 g
  • sugar (for the cheesecake)Spiżarnia200 g
  • lemon zest (for the cheesecake)Warzywa i owoce6 g
  • cream cheese (at room temperature)Nabiał608 g
  • lemon juice (for the cheesecake)Warzywa i owoce120 ml
  • greek yogurt (at room temperature, or sour cream)Nabiał80 g
  • heavy cream (at room temperature)Nabiał60 ml
  • vanillaSpiżarnia4 g
  • eggs (at room temperature)Inne2 kawałki
  • egg yolk (at room temperature)Inne1 kawałek
  • sugar (for the lemon curd)Spiżarnia100 g
  • lemon zest (for the lemon curd)Warzywa i owoce3 g
  • egg yolks (for the lemon curd)Inne3 kawałki
  • lemon juice (for the lemon curd)Warzywa i owoce50 ml
  • unsalted butter (cold, for the lemon curd)Nabiał57 g

na porcję

Wartości odżywcze

322kcal

Węglowodany
28 g
Białko
5 g
Tłuszcz
21 g
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Przybory

  • Tortownica
  • Miska
  • Piekarnik
  • Rondel
  • Trzepaczka

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Bake the crust

    • Bake the crust at 350 °F (175 °C).
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  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.
    Krok 6

  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.
    Krok 7

  8. Assemble

    • Spread the cooled lemon curd over the chilled cheesecake.
    Krok 8
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