Lemon-honey cheesecake

Lemon-honey cheesecake

Category: Confectionery

Ingredients
biscuit cookies	200gr.
butter	50gr
sugar	1 tbsp. l.
lemon liqueur	1.5 tbsp. l.
cream cheese (I have Philadelphia)	500gr.
mascarpone	250gr
sugar	150gr
juice and zest of 1 lemon
eggs	3 pcs.
honey	2 tbsp. l.

Cooking method

• Cheesecake is delicious. Expensive, because the ingredients are weighty, but tasty. I usually make New York cheesecake. This is a classic of the genre. But the variations of cheesecake are, in principle, endless. From this lemon-honey option to matcha green tea.
• So, grind the cookies into crumbs, mix with butter, liqueur (Limoncello) and sugar. Mix thoroughly. You will get a crumbling mass, do not be alarmed, the basis in cheesecakes is always the same. Then it is saturated with moisture from the filling.
• 
• We spread it in an even layer in a mold on the bottom covered with parchment, press it with our fingers and put it in the refrigerator for 30 minutes. In the meantime, we will prepare the cream. My shape is 27cm and it is too big. I did not find a smaller one (where are you going? In my house a soldier with a rifle will disappear))), but 23-25 ​​would be better. The cream layer will be higher.
• 
• We mix the ingredients for the cream: two types of cheese, sugar, juice and lemon zest, honey, at the end we drive eggs one by one. Consistency may vary. It depends on the cheese, the size of the eggs. Maybe more fluid. Not directly pouring sour cream, but will float when placed on the base.
• 
• 
• We spread it on the base and level it.
• 
• Preheat the oven to 150 degrees and bake for an hour. After that, keep it in the switched off oven for another 2 hours (at least an hour!) And only then take it out and cool it. This technique is done in order to prevent cracking. Cooling down quickly usually results in a large and deep transverse crack in the cheesecakes. It does not affect the "power", that is, the taste, only aesthetics. Therefore, if you eat cracked with pleasure, then you can not wait 2 hours))).
• 

Note

His taste is amazing. Light note of honey, citrus. Really sweet, it's a dessert.
I had everything for this cake. I urgently needed to add the remainder of 500g of Philadelphia cream cheese from a large 1.2kg can. But I couldn't get the lemons for a week !!, which are usually in my fridge. Finally, everything came together at one time and in one place.

Similar recipes

Three-ingredient cheesecake (Podmosvichka)

Cheesecake (celfh)

Mini cheesecake "Tropicanka" (Avani)

[Tus]

Tus, I wanted to ask what ... And if I replace the mascarpone with the same "Philadelphia" (well, or something similar to him), will it greatly affect the taste? I understand that mascarpone has a higher fat content, but ... well, I don't have it ...

I'd like to add some cream cheese ... grabbed, mamadarahaya skoka ... really I have caratovish ...

Biscuit cookies for the base ... but "Jubilee" (well, or something like it) in any way?

Preheat the oven to 150 degrees

With convection?

[Tus]

Tus, I wanted to ask what ... And if I replace the mascarpone with the same "Philadelphia" (well, or something similar to him), will it greatly affect the taste? I understand that mascarpone has a higher fat content, but ... well, I don't have it ...

I'd like to add some cream cheese ... grabbed, mamadarahaya skoka ... really I have caratovish ...

Biscuit cookies for the base ... but "Jubilee" (well, or something like it) in any way?
With convection?

It seems to me that they diluted the mascarpone not because of the fat content, but to bring down the bright and characteristic flavor of Philadelphia. Because the same New York is made only from Philadelphia, nothing is diluted and the result is excellent. Therefore, if not - and fig would be with him. Is the cheese not salty? And then we can dilute it with cottage cheese.And do not spend money on mascarpone.

Biscuits are ladies' fingers. The people are using the jubilee and no one has died yet.

The recipe gives 150 degrees simply. But I had convection. Because I always have a confectionery baking mode with convection. You should have it lighter, because the top is usually not tinted with a thicker layer.

I decided to strictly follow the recipe. True, our town is small and in order to find cheeses and liquor, we had to run around half the town. But somewhere around the 6th store, I already bought everything. True, at the price it turns out wow, one box of cheese costs 290 rubles, and it took me 4 boxes. Here's what happened: 🔗
The oven is simple, gas, without convection. It was baked at a temperature of 150 for 1.5 hours. True, the top is not reddened. The taste is very delicate, sweet, with a slight hint of pungency from cheese.
Great recipe.

I agree, it's not cheap and this is the main disadvantage of all cheesecakes.

But it's damn delicious. The taste is aristocratic, delicate. Thanks to you, I also remembered the recipe today and will bake it. Because everything is there for implementation. You only need to look for a shape that has a smaller diameter.

Now I will look for recipes where this liqueur can still be used, since it is impossible to drink it too sweet and sour. And the taste of the cheesecake is really not like anything and very memorable, they devoured it in a minute.

Now I will look for recipes where this liqueur can still be used, since it is impossible to drink it too sweet and sour. And the taste of the cheesecake is really not like anything and very memorable, they devoured it in a minute.

You can soak dried fruits in it for any baking.

Made a cheesecake and it cracked. I didn't find Philadelphia in my big city, I took cheese 300g. + a pack of soft cottage cheese 9% + mascarpone. The rest is all according to the recipe. Could a crack have formed because the cheesecake was put in the oven, and it was just warming up, that is, it was not 150 degrees yet? An hour later, the oven turned off, started to cool down and I added another 10 minutes to brown the cheesecake more. The oven turned off and a crack formed, immediately and I thought of leaving it to cool for two hours. Convection oven. And before putting the cheesecake dish in the oven, I twisted it in different directions so that the mass spreads evenly. Maybe a crack because of this?

It is better not to touch or fiddle with warm cheesecake, cool in the oven. But this is not a guarantee of the absence of cracks, do not be discouraged. Happen. And it happens to me, I generally pay little attention to it))).
Your manipulations before placing in the oven do not affect the appearance of cracks. It's just that the stars have developed like that.

thanks, otherwise I didn't know what to think. The cheesecake turned out very tasty, I'm now a fan of your tiramisu and cheesecake. I used to think that these were confused things and did not try to cook. But your recipes are written in such an accessible language that cooking is a pleasure. from me and daughters (lovers of cheesecake).

[Kirks]

Kirks,

But your recipes are written in such an accessible language that cooking is a pleasure.

Absolutely accurate words! I should also try to make cheesecake

Girls, I read that the cheesecake can still crack if you overwhelm the filling.

[Kirks]

Kirks, Absolutely accurate words! I should also try to make cheesecake

And again, one is a buuish?)))

Girls, I read that the cheesecake can still crack if you overwhelm the filling.

May be. It’s just a fine line - where is the norm, and where it’s already beaten - you can’t catch, so it turns out that it’s impossible to establish the exact cause, and therefore eliminate it. It will always be kind of like a lottery))).

[Scarecrow]

Scarecrow,
This is how I got it.My first personally baked Cheesecake in my life



Sori, pictures

The filling rose and at the end of baking it cracked Everything from overheating, as I read - I'll check on the next

I did it without lemon at all, they don't like mine, but still I had to add juice, without it the taste somehow "pulls" towards the curd casserole. Added vanilla sugar. The filling was whipped with a mixer at low speed, bubbles are visible on the surface of the cake. By the way, how can I not check it myself - I specially cut it in different ways: with a wet and dry knife, the result is in the photo

After cooling in the oven: the biscuit crust crumbled straight, the filling was juicy and the most tender, I can't find any comparison. The taste is not particularly expressive at once, sweet, tender, unusual and perhaps everything.

But on the second day Korzhik became denser (it was soaked in a normal time) The filling became denser, less juicy, but such an amazing cake was infused: the taste became expressive, with a honey note and just extraordinary

Nata, really liked the recipe

I will definitely repeat!

[Waist]

Waist,

Yes, you are right, he must "ripen", insist. Like freshly baked bread, it is much inferior to completely cooled bread.

Natasha, Happy New Year! Peace, goodness to you and your family! Thanks for the recipe! And although I had 500 mascarpone, 150 Philadelphia, and instead of limoncello lemon becherovka - the taste, texture is amazing! The bottom layer was made from Yubileinoye cookies, but it got so wonderfully moisturized, it broke off in a single piece with filling. Thanks to the exact instructions given, nothing cracked (it happened repeatedly before) In short, I will repeat it more than once! I love cheesecakes, this one is the most delicious !!!