Lemon Cheesecake
With layers of creamy cheese, tangy lemon curd, and a zesty lemon jelly topping, it’s a delightful treat that will impress everyone!
Ingredients
Filling:
- Zest of 2 lemons
- 100 g lemon juice
- 70 g sugar
- 2 eggs
- 1 egg yolk
- 25 g butter
Base:
- 60 g crushed biscuits
- 20 g butter melted
Cream cheese layer:
- 190 g cream cheese
- 30 g milk
- 8 g gelatin
- 100 g whipping cream
- 30 g sugar
Lemon jelly:
- 90 ml water
- 10 g lemon juice
- 20 g sugar
- 5 g gelatin
- Zest of 1 lemon
Instructions
- In a bowl, mix 2 eggs, 1 egg yolk, lemon juice, sugar, and lemon zest. Heat the mixture on low, stirring continuously until it thickens.
- Add butter, stir until melted, and set aside to cool.
- Combine the crushed biscuits with melted butter. Press the mixture into the bottom of a paper cup or mold and refrigerate to set.
- Soften the cream cheese at room temperature. Add sugar and beat until smooth.
- Soak gelatin in milk for 30 minutes, then heat gently until dissolved. Let it cool.
- Whip the whipping cream until stiff peaks form, then fold in the cream cheese and milk mixture. Mix 30g of the prepared filling into the cream.
- Pipe a layer of the cream mixture over the base and refrigerate for 10 minutes to set.
- Add a spoonful of the filling, then pipe more cream on top. Smooth the surface and refrigerate again for 10 minutes.
- Soak gelatin in water for 15 minutes. Heat lemon juice, zest, and sugar with water over low heat until gelatin and sugar dissolve.
- Let it cool, then pour the jelly over the cheesecake and refrigerate overnight.