Cheesecake with lemon and Philadelphia

Method

1. 1

   Manufacture of biscuit

2. 2

   The biscuit: preheat the oven to 180°C (th.6). Crush the biscuits in a small freezer pocket and shell them with a baking roll. In a salad bowl, mix the melted butter and the Lu crumbled with your fingers. Add a few drops of lemon extract.

3. 3

   Bake

4. 4

   In a hinged mould, cut a round of sulfurized paper from the mould diameter to cover the bottom. Garnish with LU tea biscuits, cup well. Bake for 10 minutes.

5. 5

   Preparation of lemon cream

6. 6

   Lemon curd: In a saucepan, whisk the ice sugar with the soft butter. Add beaten eggs, lemon juice and zest. Heat over very low heat without stopping stirring. The mixture must thicken and have the texture of a cream. Once thickened, remove the pan from the heat and stop cooking by filling your sink with ice (or failing cold water) and depositing your cream pan.

7. 7

   Assembly

8. 8

   Pour the lemon curd over the cooled cheesecake, spread it evenly. Place in the fridge for 24 hours and then demolish and taste.

9. 9

   Preparation of cream

10. 10

    The oven is still 180°C (th.6). Beat the white cheese for 30 sec with a robot or blender to smooth it. Add the ingredients one by one, beating briefly each time: sugar, flour, zest, lemon juice, lemon extract, eggs, yellows. Finish with the fresh cream by beating just enough to incorporate it.

11. 11

    Cooking

12. 12

    Pour the cheese cake into the pan and bake. After 15 minutes, reduce the temperature to 100°C and cook for an hour. Once the cake is cooked, let it rest in the oven for 1 hour, door closed. Take it out of the oven and let it cool.

Nutrition

calories

768

Indicative values from the source, for the original recipe.

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