Categories
Blanks for the winter
  1. home
  2. ➠ Sweet pastries
  3. ➠ Cheesecake
  4. ➠ Royal cheesecake with lemon

Royal cheesecake with lemon

0
1273
Kitchen Russian
Calorie content 205.1 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 13.3 gr.
Fats * 6.9 gr.
Carbohydrates* 43.9 gr.
* per 100 gr. product
Royal cheesecake with lemon
Content

The peculiarity of making a royal cheesecake is that the dough is not kneaded for it, but is ground into small crumbs. It is a quick process and, moreover, no rolling is required. But the filling needs to be given more attention: we must punch the curd mass with a blender so that it is tender and soft. Add lemon zest and a little juice to the curd. Despite the small amount of lemon added, its pronounced aroma sets a very specific citrus mood for the whole cake.

Ingredients

Cooking process

step 1 out of 11
Preparing the ingredients for the cheesecake. Cool the butter in the freezer for twenty to thirty minutes, so that it is more convenient to grate it later. Rinse the lemon with hot water for better juice separation and dry it.
step 2 out of 11
It is better to use fatty cottage cheese - this way the cheesecake turns out to be noticeably tastier and more tender. We put it in a bowl. Add eggs.
step 3 out of 11
Next, pour out a part of granulated sugar (150 g) and vanilla sugar. Using a grater or a special device, remove the zest from the lemon. Caution: it is important to remove only the top yellow skin without a white layer so that there are no notes of bitterness in the finished cheesecake. We survive the juice from the lemon and measure out one and a half tablespoons. Pour this amount of juice into a bowl with cottage cheese and eggs.
step 4 out of 11
Mix all the ingredients of the curd filling with a hand blender. We achieve complete homogeneity and dissolution of the sugar crystals.
step 5 out of 11
Prepare the sand crumbs separately. Pour flour sifted through a sieve into a bowl. Add the remaining granulated sugar, salt and baking powder. We mix.
step 6 out of 11
Grate the cooled butter on a coarse grater directly into the flour mixture. To prevent the oil from sticking to the grater while rubbing, periodically dip it in flour.
step 7 out of 11
With dry hands, grind the oil shavings with the flour mixture. You should get a small crumb.
step 8 out of 11
Grease the baking dish with butter. Alternatively, we cover it with oiled parchment - this will simplify the task of removing the ready-made cheesecake. Pour three quarters of the sand crumbs into the prepared form. With our hands we distribute it in an even layer along the bottom and at the same time form the sides along the walls. We tamp the crumb so that it keeps its shape.
step 9 out of 11
Put the curd-lemon mass on the tamped crumb, level it.
step 10 out of 11
Pour the rest of the sand crumbs on top of the curd filling. Preheat the oven to a temperature of 180 degrees. Place the form with the cheesecake on the middle level. Baking time - forty to forty-five minutes, until golden brown.
step 11 out of 11
We take out the finished baking from the oven, cool it and then carefully remove it from the mold.Before serving, we recommend chilling the cheesecake in the refrigerator - this way it maximizes its lemon-curd taste. You can decorate the surface with fresh mint leaves.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *