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Lemon cheesecake


Lemon cheesecake


– For the base:
180 g of dry biscuits
80 g of melted butter
– For the filling:
400 g of cream cheese
80 g of powdered sugar
150 g of cream
2 lemons zest and juice
1 gelatin sheet
– For the lemon coulis:
100 ml of water
100 ml of lemon juice
4 tbsp of sugar
15 of corn starch
2 drops of yellow food coloring


1. Finely chop biscuits and mix with melted butter.
2. Coat the bottom of a cake mold with this mixture.
3. Mix warm lemon juice and hydrated gelatin in a sauce pan.
4. Aside mix cheese, powdered sugar and grated lemon zest in a saucepan.
5. Stir in the lemon juice and gelatin mixture made before.
6. Aside, whip cream and mix it into the cheese mixture.
7. Pour the filling onto the biscuit base, flatten and refrigerate.
8. For the coulis, pour water and lemon juice in a saucepan.
9. Also add sugar and corn starch, then mix well.
10. Cook at low heat until it thickens.
11. Add food coloring and let cool.
12. Pour the coulis mixture on top of the cake and refrigerate for at least 6 hours.
13. Decorate with whipped cream.

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