BAKED LEMON CHEESECAKE: NEW YORK STYLE

INGREDIENTS FOR THE CAKE

  • 250 g of Digestive biscuits
  • Two tablespoons of brown sugar
  • 150 grams of butter
  • Lemon peel
  • 100 ml of fresh cream
  • 20 grams of cornstarch or cornstarch
  • 1/2 lemon juice
  • Two eggs + 1 yolk
  • 100 g of sugar
  • 600 g (or more) of Philadelphia type cheese
  • Two sockets of salt

INGREDIENTS FOR TOPPING (GARNISH)

  • 80 g of sugar
  • Two tablespoons of cornstarch
  • 200 ml of water
  • Lemon peel
  • lemon juice

PREPARATION OF THE BAKED CHEESECAKE :

Let’s start with the base of the cake.

  1. Crumble the Digestive biscuits in a mixer, pour the powder you have made into a large bowl, add the brown sugar and mix well.
  2. Meanwhile, melt the butter in a saucepan and when it is melted pour it over the biscuits; mix everything to obtain a homogeneous mixture.
  3. Line a cake pan with a baking paper hinge: cut out a circle of the size of the disc and two (or three) strips that will be used to cover the side edges; “Glue” these pieces with butter with which you have covered the cake pan.
  4. Spread the biscuit base with a spoon, level it well and create a few centimeters high edges.
  5. Then put in the fridge for an hour.

For the lemon cream :

  1. In the meantime prepare the cream that will fill the base : in a large bowl put the two whole eggs, the yolk, the sugar, the lemon rind and beat with a whisk (by hand or electric) until the mixture seems homogeneous; add the Philadelphia and continue stirring trying to remove all the lumps.
  2. While stirring, add the lemon juice, the cornstarch, and the salt holds, stirring constantly.
  3. Take the base out of the fridge and fill it with the cream you have prepared, leveling it well.
  4. Bake in a preheated oven at 180 ° and set the timer for 30 minutes, after which you will lower to 160 ° and keep in the oven for another 35/40 minutes.
  5. If you see that the surface of the cake darkens too much cover with a tear of parchment paper.
  6. Now, all we have to do is prepare the lemon jelly topping: put the sugar, cornstarch, and zest in a saucepan, add the freshly squeezed lemon juice and the water, then put on the fire.
  7. Bring to a boil and continue stirring until the gelatin reaches a thick consistency.
  8. Remove from heat and let cool, occasionally stirring to prevent a film from forming on the surface.
  9. As soon as everything is cold, pour the topping on the cake,
  10. Put the lemon cheesecake in the fridge for 2 hours
  11. Decorate with lemon slices. Now the cheesecake is ready to be served

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