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!
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! Melt your butter and mix it with your biscuits (previously crumbled). Pour the mixture in a cake tin (22cm diameter, previously lined) and press firmly down into the base to create an even layer. Rest in the fridge for 30 mins. In a bowl, mix mascarpone cheese with yoghurt, icing sugar, the zest and the juice of 1 lemon. Add 250gr of cream Soften your gelatine sheets in some water and set aside. 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. Add the gelatine cream mix into your cheesecake mixture and give it a nice stir. Pour your cream on top of your biscuit base and rest in the fridge for at least 2 hours. FOR THE LEMON GELÉE! In a small saucepan, pour sugar, corn starch, the juice and the zest of 1 lemon and finally water. Give it a nice mix, then place your saucepan on the stove over low heat and stir until your gelée will thicken. Turn heat off to let it cool down a bit. To make your lemon gelée extra yellow, you can add 1 teaspoon of yellow food colouring! 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.Lemon Cheescake
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