Lemon cheesecake

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 12
  • 100 g Ladyfingers
  • 75 g Cornstarch
  • 300 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 800 g Low-fat curd
  • 200 g Double cream cream cheese
  • 400 g Whipped cream
  • 2 Eggs (size M)
  • 1 package Lemon-flavoured Jell-O
  • 40 g flaked almonds
  • 2 TABLESPOONS Pistachio kernels
  • 7-10 Tbsp Mint leaves
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Finely grind the lady fingers. Carefully grease the springform pan (24 cm Ø) and wrap in aluminium foil several times. Sprinkle the base with sponge crumbs. Mix starch, 200 g sugar, vanillin sugar and lemon zest. Add curd and cream cheese and mix well with the whisk of the hand mixer. Carefully stir in 250 g cream and eggs.

  2. 2

    Fill a fat pan of the oven about 1 cm high with boiling water and put it into the preheated oven (electric cooker: 200 °C/ circulating air: unsuitable/ gas: level 3) on the middle shelf. Pour the quark mixture onto the crumbs in the springform pan, smooth it down and place it in the fat pan. Bake for about 10 minutes. Reduce heat (electric oven: 125 °C/ gas: level 1) and bake for approx. 1 hour. Remove from the oven and let cool on a grid for about 3 hours. Mix jelly powder and 100 g sugar in a saucepan and stir with 400 ml water. Heat while stirring until everything is dissolved. Let cool down. Carefully drizzle jelly onto the cake before the jelly starts to set. Chill for about 1 hour. Remove the cake from the edge of the springform pan with a sharp knife and place on a cake plate.

  3. 3

    Mix jelly powder and 100 g sugar in a saucepan and stir with 400 ml water. Heat while stirring until everything is dissolved. Let cool down. Carefully drizzle jelly onto the cake before the jelly starts to set. Chill for about 1 hour. Remove the cake from the edge of the springform pan with a sharp knife and place on a cake plate. To decorate, roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Finely chop the pistachios. Whip 150 g cream until stiff, fill into a piping bag with star-shaped spout. Spray dab onto the edge of the cake and sprinkle with almond flakes and pistachios. Decorate with mint leaves and dust with icing sugar

  4. 4

    To decorate, roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Finely chop the pistachios. Whip 150 g cream until stiff, fill into a piping bag with star-shaped spout. Spray dab onto the edge of the cake and sprinkle with almond flakes and pistachios. Decorate with mint leaves and dust with icing sugar

Nutrition Facts

KCAL
410 kcal
CARBS
39 g
FATS
20 g
PROTEINS
16 g

Categories & Tags

Cakes & PastriesCakeCake

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