Lemon cheescake

tastes the best!

May 30, 2015 - American, With whipped Cream, With fresh fruit, and Cakes

Shopping list
150 g biscotti cookies
50 g butter, melted
1 lemon, zest & juice
1 lemon, to decorate
500 g mascarpone
200 ml double cream
3 gelatine sheets
175 g caster sugar
50 g lemon curd

This super delicious lemon cheesecake is made so easy, because it is made without baking. Place it overnight in the fridge and it's ready to eat!

How to make the Lemon Cheesecake

Start with the preparation

Line a 18 cm spring form bake tin with baking paper.

Scrub the waxlayer off the lemons under a hot tap.

Grate the skin of 1 lemon and then juice it.

Beat the biscotti in a bag to crumbs wit a rolling pin.

Soak the gelatin leafs in some cold water.

We recently made lemon curd.

If not you can buy it ready made.

After 10 minutes queeze out the gelatin leafs. Then put 30 ml clean water and the juice of 1/2 a lemon in a small pan and dissolve the gelatin in it over low heat. Put the pan aside to cool.

Start making the cheesecake

Place the crumbs in a bowl and add the melted butter.

Stir crumbs and butter until combined and spoon them into the spring form.

Press the crumbs thoroughly on the bottom, cheesecake needs a firm base.

Whip the double cream lightly.

Fold in the mascarpone.

Also the lemon zest.

Stir the gelatin mix in the lemon curd.

Add the lemoncurd to the bowl also and fold it all together.

Spoon the mascarpone mix into the spring form and cover with cling film.

Place the cheesecake overnight in the fridge to firm and to blend the flavours.

The next day...

Place a saucepan with -- ml water and -- gram sugar on low heat. Let the liquid boil down so the lemon slices get a sweet shiny coat. Place the slices on kitchen paper to dry before you decorate the cheesecake with them.