lemon cheesecake

Name: lemon cheesecake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g Flour; 100 g Butter or margarine; 65 g Icing sugar; 1 knife tip Salt; 1 Egg Yolk; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Pulses; 2 sheets white gelatine; 750 g Double cream cream cheese; 150 g Sugar; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 125 g double cream; 7-10 Tbsp Lemon slices and balm

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

200 g Flour
100 g Butter or margarine
65 g Icing sugar
1 knife tip Salt
1 Egg Yolk
7-10 Tbsp Flour
baking paper
7-10 Tbsp Pulses
2 sheets white gelatine
750 g Double cream cream cheese
150 g Sugar
7-10 Tbsp juice and grated zest of 1 untreated lemon
125 g double cream
7-10 Tbsp Lemon slices and balm

Directions

1
Knead flour, fat, icing sugar, salt, egg yolk and 2-3 tablespoons of cold water to a smooth dough. Cover and chill for about 30 minutes. Then roll out on a floured work surface and place in a pie tin (24 cm Ø) with a rim about 2 cm high. Prick the base several times with a fork. Cover with baking paper.
2
Sprinkle with leguminous plants and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Remove the legumes and baking paper and let the base cool down. Soak the gelatine in cold water. Mix cream cheese, sugar, lemon juice and zest. Mix the gelatine in a pot with a tablespoon of water and dissolve at low heat. Stir in double cream. Add this to the cream cheese cream and mix well. Spread the cream on the shortcrust pastry base and leave to set overnight. Decorate as you like with lemon slices and lemon balm.
3
Mix the gelatine in a pot with a tablespoon of water and dissolve at low heat. Stir in double cream. Add this to the cream cheese cream and mix well. Spread the cream on the shortcrust pastry base and leave to set overnight. Decorate as you like with lemon slices and lemon balm. Makes 12 pieces