Desserts

Lemon Cheesecake

We’re enjoying the citrus season in Malta and when life gives us lemons, we love making lemon cheesecakes. This makes for a delicious Easter dessert!

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Lemon Cheescake

(6 votes, average: 3.17 out of 5)
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Dessert

By MC

Prep Time: 2hrs 40minutes Total Time: 2hrs 40minutes

We're enjoying the citrus season in Malta and when life gives us lemons, we love making lemon cheesecakes. This makes for a delicious Easter dessert!

Ingredients

FOR THE CRUST:

200gr digestive biscuits

100gr melted butter

FOR THE FILLING

400gr milk mascarpone cheese

125gr Kolio's greek yoghurt

50gr icing sugar

the zest and the juice of 1 lemon

250gr double cream

6gr gelatine sheets

50gr double cream

FOR THE LEMON GELÉE

50gr sugar

20gr corn starch

150gr water

The zest and the juice of 1 lemon

Instructions

1

Melt your butter and mix it with your biscuits (previously crumbled).

2

Pour the mixture in a cake tin (22cm diameter, previously lined) and press firmly down into the base to create an even layer.

3

Rest in the fridge for 30 mins.

4

In a bowl, mix mascarpone cheese with yoghurt, icing sugar, the zest and the juice of 1 lemon. Add 250gr of cream

5

Soften your gelatine sheets in some water and set aside.

6

In a small sauce pan over low heat, pour 50gr of double cream then add your soften gelatine sheets. Mix everything for a couple of mins until the gelatine will completely dissolve.

7

Add the gelatine cream mix into your cheesecake mixture and give it a nice stir.

8

Pour your cream on top of your biscuit base and rest in the fridge for at least 2 hours.

9

FOR THE LEMON GELÉE!

10

In a small saucepan, pour sugar, corn starch, the juice and the zest of 1 lemon and finally water.

11

Give it a nice mix, then place your saucepan on the stove over low heat and stir until your gelée will thicken.

12

Turn heat off to let it cool down a bit.

13

To make your lemon gelée extra yellow, you can add 1 teaspoon of yellow food colouring!

14

When your gelée will be cool enough, pour it on top of your cheesecake and let it rest in the fridge for 2 more hours.