Lemon cheesecake

Category: Bakery products
Lemon cheesecake

Ingredients

biscuit cookies 200 g
butter 120 g
sour cream 30% 800 g
curd cream cheese 200 g
lemon peel
sugar 100 g
eggs 3 pcs
additionally for the cream:
butter 50 g
sugar 100 g
eggs 1 PC
lemon peel
lemon juice

Cooking method

  • At least 12 hours before the start of the cake preparation, put the sour cream on the cheesecloth and let it stand to separate the whey.
  • Take any jubilee type butter cookies, or bake Lemon cheesecake put the cookie sheet in the refrigerator for 30 minutes
  • Beat the resulting sour cream, cottage cheese cream, sugar, zest of half a lemon in a processor or mixer. Continuing to beat, add eggs one at a time. It is not necessary to whisk for a long time so that excess air bubbles do not get into the mass.
  • Preheat the oven to 150 degrees. For baking, take a deep baking sheet and pour water into it so that it reaches half of the sides of the form in which the cheesecake is baked. Remove the cookie sheet from the refrigerator and wrap it on the outside with foil so that water does not accidentally get into during baking. Put the mold in a baking sheet with water and pour the curd filling into it:
  • Lemon cheesecake oven for 1 hour. Then leave to cool in the oven with the door open. A cheesecake is done when it is seized at the edges and the middle remains slightly quivering. After cooling down, it grasps.
  • Lemon cheesecake
  • While the cheesecake is baking, you can make a cream: in a small saucepan or bowl, combine the sugar, softened butter, the zest of half a lemon and the juice of a whole lemon. Beat in an egg, mix. Place this saucepan in a water bath and cook for 20 minutes, stirring until thick:
  • Lemon cheesecake, remove from heat, cool to room temperature.
  • Place the cream on the cooled cheesecake and refrigerate for at least 3 hours.
  • Lemon cheesecake

The dish is designed for

12-16 servings

Time for preparing:

2 hours

Cooking program:

convection 150, or ordinary baking 160 degrees

Note

It turns out a very delicate curd texture, no one will believe that the filling is based on sour cream

zalina74
An interesting recipe. I want to cook. Tell me, did you shoot the baked crust? It is not visible under the cream.
Nataly_rz
zalina74, if you mean the crust that formed on the cake after baking, then I did not remove it, but it was not very baked on top of me. After covering with cream, in any case, nothing was felt. If a dark crust forms during baking, simply shorten the baking time. If these are features of the oven, then cover after a while on top with foil. Good luck!
zalina74
Thanks for the answer. Can you use sour cream with a higher fat content? The other day I came across 42% - so tasty, pure cream, it melts in your mouth ...
Nataly_rz
Cool, she will probably make a great mascarpone. If it's not a pity, then of course you can also in cheesecake
zalina74
I went back to the recipe to bake this wonderful cheesecake again, and realized that I had not reported on the previous very positive experience. Correcting myself: my cheesecake came out great. Indeed, a delicate structure and 1000 times tastier than those served in cafes.
Now I want to cook it again, but I understand that I forgot to throw away the sour cream ... Can't you do without it?
Nataly_rz
zalina74, I'm afraid that it just won't work with sour cream, it will flow ...
Usually cheesecakes are prepared on the basis of cheese cream or mascarpone, and the trick is with sour cream, just to bring the recipe closer to our realities. Can't you put off baking until tomorrow, and the sour cream will drain?
And thanks for the report, and for the reminder of such goodies
zalina74

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