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Lemon cheesecake
1
Lemon cheesecake is a modern dessert that perfectly combines the softness of cheese and the freshness of lemon notes. It is the ideal solution for those who love sweets but not in large quantities. You will be surprised at how easy it is to make, even for those who do not consider themselves masters of the confectionery art. Just follow the recipe and everything will turn out just right.
This cheesecake will not only win you over with its taste, but will also become a favourite at parties and quiet evenings with your favourite friends. It's like a celebration on an ordinary day when you just want to treat yourself or your loved ones.
Variations
You can experiment by adding vanilla, berries or even chocolate for new waves of flavour. Each change opens up a new world of aromas!
Secrets of tenderness and taste
To make your cheesecake as tender as possible, use fresh cheese and never rush — let it cool in the oven to avoid cracks.
Tips on ingredients
Use only fresh, high-quality butter and cheese — this will ensure excellent taste and texture. It doesn't hurt to add a pinch of love to your baking.
Small culinary nuances
Let the finished dessert rest in the refrigerator for at least 4 hours before serving — this will even out the flavours and texture.
Ingredients for the recipe
Ingredients
Philadelphia Original Cream Cheese 61% 300g
600 g
The Local Food Homemade Shortbread Cookies
200 g
Molokia Sweet Cream Butter 82% 180g
100 g
ATA Demerara Brown Cane Sugar
150 g
Yasensvit Molodylni Chicken Eggs С0 10pcs
3 pcs
Tribiani Concentrate Lemon Juice 220ml
50 ml
Lemon Spain
zest of 1 lemon
Prostonashe Sterilized Cream 20% 200g
100 ml
Carmencita Vanilla Extract 150ml
1 tsp
Preparation steps
01
Prepare the base — Crush the biscuits into fine crumbs. ⏱ 5–7 mins. Guide: uniform crumbs without large pieces.
02
Mixing the base — Mix the crumbs with melted butter until it resembles ‘wet sand’. ⏱ 3–5 min. Guideline: the mixture should hold its shape when pressed.
03
Forming and baking the base — Press the base into a springform pan (20–22 cm), forming sides as desired. Bake at 180°C. ⏱ 8–10 min. Guideline: edges are lightly browned, bottom is dry.
04
Preparing the filling — Whip the cream cheese with sugar on low speed until smooth. Add the eggs one at a time, without overmixing. Stir in the sour cream/cream, lemon juice, zest, vanilla and salt. ⏱ 8–10 min. Guide: smooth creamy mixture without air bubbles.
05
Baking the cheesecake — Pour the filling onto the base. Bake at 150–160°C for 50–60 minutes. ⏱ 50–60 minutes. Guide: the centre should jiggle slightly, the edges should be firm.
06
Cooling — Turn off the oven, open the door and let the cheesecake cool slowly for 30 minutes, then cool completely in the refrigerator for 4–6 hours. ⏱ 4–6 hours. Guideline: the cheesecake is dense and easy to cut.
07
Tip⏱ To avoid cracks, do not beat the filling at high speed and bake at a lower temperature. For the most delicate texture, place a container of hot water on the bottom shelf of the oven (steam effect). Before serving, decorate with berries, lemon zest or light powdered sugar.
Where to order ingredients
Select the required ingredients in one of the stores
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