The heat is upon us and brings with it the desire for fresh but still delicious food.
If you prefer unique and fresh dishes for lunch or dinner, such as mixed salads or grilled fish with a side dish of vegetables, you also always choose something delicious but not hot for the dessert. And so here is that with the arrival of summer and long and hot days, the cheesecake season opens.
This dessert has American origins and is very versatile as well as easy to prepare. In addition, it is perfect for summer as it does not require baking. However, there is also a version that requires cooking, but this is not the case with our recipe. Generally the cheesecake is made up of three layers : a crunchy base, a creamy intermediate layer with cheese, and finally, the surface is made up of a topping of the taste you prefer.
We chose the lemon cheesecake, ideal for a fresh snack on the terrace or as a delicious end of the meal.
Lemon cheesecake: the ingredients
To prepare your lemon cheesecake, or in general for all cheesecakes, we recommend the use of a round hinged cake tin with a diameter of 24 centimeters .
This type of cake pan is ideal for preparing cheesecakes as it will be easier, once cold, to extract it and place it on a serving plate.
After this brief introduction, all that remains is to see what are the necessary ingredients for the base , the cream and the lemon topping .
Ingredients for the base :
- 320 g of dry biscuits
- 150 g of butter
Ingredients for the cream cheese :
- 400 ml of fresh cream
- 130 g of icing sugar
- 250 g of cottage cheese
- Grated zest of 2 lemons
- 15 g of jelly (optional)
- 60 ml of lemon juice
- 200 ml of water
- 50 g cornstarch
- 75 ml of lemon juice
- 60 g icing sugar
Lemon cheesecake: all the steps for its preparation
To start preparing your delicious lemon cheesecake you have to crumble all the biscuits in a mixer and melt the butter in the microwave or in a saucepan.
Once these two ingredients are ready, pour them into a bowl and mix until everything is well mixed. Then pour the mixture into the hinged cake pan that you previously covered with parchment paper.
Crush the biscuits well and level the surface. The base must be very compact and well smooth. At this point, put your base in the fridge for at least 30 minutes in order to compact at best.
During this time you can take care of the preparation of the cream cheese. Soften the jelly in a bowl with cold water, squeeze it and dissolve it in a saucepan with the lemon juice. If you want you can also melt it in the microwave.
Leave the lemon juice aside with the melted gelatin. Now whip the fresh cream with the icing sugar . The cream must be well whipped and to do this it must be cold.
Now take care of the ricotta . Soften it by mixing it with a spatula and adding the grated rind of 2 untreated lemons , avoiding scratching even the white internal part, because it is very bitter.
Once the ricotta is softened and flavored, pour it into the bowl with the whipped cream and mix gently. You can now pour the gelatin dissolved in the lemon juice and mix one last time.
Take your cheesecake base from the fridge and pour the cream cheese and lemon over it and also in this case, level it very well and put it in the fridge for about 3 hours.
Take care of the lemon topping now . In a saucepan not on the open fire, dissolve the cornstarch and the icing sugar in the water. Finally, also add the lemon juice and transfer everything over medium heat and cook for a few minutes until it thickens.
Allow the topping to cool to room temperature and once it is cold pour it over the entire surface of the cake and place your cheesecake in the fridge one last time.
After a couple of hours of rest, your dessert is ready to be enjoyed.