lemon cheesecake

Name: lemon cheesecake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 150 g Butter; 200 Amaretti; 6 sheets Gelatine; 400 g Double cream cream cheese; 3 TABLESPOONS Sugar; 1 package Vanillin sugar; 300 g lemon curd; 400 g Whipped cream; 2 stem(s) Mint; 2 Limes; 1 Organic Lemon; 7-10 Tbsp Oil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

150 g Butter
200 Amaretti
6 sheets Gelatine
400 g Double cream cream cheese
3 TABLESPOONS Sugar
1 package Vanillin sugar
300 g lemon curd
400 g Whipped cream
2 stem(s) Mint
2 Limes
1 Organic Lemon
7-10 Tbsp Oil

Directions

1
Melt the butter. Finely crumble the Amaretti in the universal chopper, mix with the butter. Brush the bottom of a springform pan (26 cm Ø) with oil, add the crumb mixture, press to a flat bottom and chill for about 20 minutes.
2
Soak gelatine in cold water. Stir cream cheese, sugar, vanillin sugar and 100 g Lemon Curd until smooth. Squeeze the gelatine, dissolve over a warm water bath, mix with 2 tbsp. cream and stir into the remaining cream.
3
Whip the cream with the whisk of the hand mixer until stiff and fold into the cream. Spread the cream cheese cream on the crumb base and smooth it down. Chill the cake for about 2 hours.
4
Wash mint, shake dry, except for something to garnish, cut into fine strips. Wash lime and lemon, grate dry and remove zests with a Zestenreiser. Halve lime and lemon and squeeze the juice.
5
Mix citrus juice with 200 g lemon curd. Remove the cake from the edge of the springform pan with a warm knife. Remove the rim of the mould. Lift the cake onto a cake plate, spread the lemon sauce on the cake and decorate with mint.