Lemon cheesecake Recipe

Name: Lemon cheesecake
Prep time: 70 min
Cook time: 60 min
Total time: 130 min
Yield: 8
Cuisine: Korean
Ingredients: 100g Butter biscuit; 45g Melted unsalted butter; 1/3 Lemon; 15g Sugar; 300g Cream cheese; 80g Sugar; 10g Plain flour; 80g Plain Yogurt; 15g Lemon juice; 2g Vanilla extract; 2 Eggs; 50g Water; 40g Lemon juice; 30g Sugar; 12g Corn starch; 10g Unsalted butter; Lemon zest; 12g Egg yolk; Whipped cream:50g whipping cream; 5g sugar; ; Lemon peel

Cooking Tree2022-09-3002.1K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Lemon cheesecake.

I made a lemon cheesecake with a fresh lemon scent that makes you feel fresh~
I put a little lemon in the cheesecake dough and it was chewy in the middle, so it was sweeter~^^

I like lemons, so it was fine, but if you don’t like it too sour, I think it would be better to omit the boiled lemon and make it~

The cream is also mixed with lemon curd, so it is refreshing and not greasy, so it is really good to eat with cheesecake~~

It is a cheesecake with a slightly softer texture than New York cheesecake.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

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Lemon cheesecake

Rating: 5.0/5
( 47 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

100g Butter biscuit

45g Melted unsalted butter

1/3 Lemon

15g Sugar

300g Cream cheese

80g Sugar

10g Plain flour

80g Plain Yogurt

15g Lemon juice

2g Vanilla extract

2 Eggs

50g Water

40g Lemon juice

30g Sugar

12g Corn starch

10g Unsalted butter

Lemon zest

12g Egg yolk

Whipped cream:

50g whipping cream

5g sugar

Lemon peel

Instructions

Mix the crushed butter biscuit and melted unsalted butter, press it firmly on the floor, and put it in the refrigerator.

Put lemon and sugar in a pot and boil.

Loosen cream cheese gently, add sugar and mix, then add wheat flour and mix.

Add plain yogurt, lemon juice, and vanilla extract and mix, then add eggs and mix.

Add boiled lemon, mix, pour the dough into the mold, place on a pan of hot water, bake in an oven preheated to 160 degrees for 60 minutes, cool at room temperature, and then cool in the refrigerator.

Slightly melt the outer surface with a steam towel and remove it from the mold.

Mix water, lemon juice, sugar, and cornstarch in a saucepan and heat until thickened, then add unsalted butter and lemon zest and mix. Add egg yolk and mix.

Soften the cooled lemon curd, add to the whipped cream, mix, and place on top of the cheesecake.

Garnish with lemon peel and powdered sugar.

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