Lemon cheesecake

The bright and vibrant lemon flavor cuts through the richness of the cream cheese, creating a harmonious blend that's both indulgent and invigorating. 

Often garnished with a lemon glaze, whipped cream, or fresh lemon slices, this cheesecake is as visually appealing as it is delicious. 

Ideal for spring and summer gatherings, family celebrations, or anytime you crave a dessert with a citrusy kick, Lemon Cheesecake is a delightful treat that promises to please both cheesecake lovers and lemon enthusiasts alike.

- Ingredients :

– For the base:

180 g of dry biscuits

80 g of melted butter

– For the filling:

400 g of cream cheese

80 g of powdered sugar

150 g of cream

2 lemons zest and juice

1 gelatin sheet

– For the lemon coulis:

100 ml of water

100 ml of lemon juice

4 tbsp of sugar

15 of corn starch

2 drops of yellow food coloring

- Directions : 

1. Finely chop biscuits and mix with melted butter.

2. Coat the bottom of a cake mold with this mixture.

3. Mix warm lemon juice and hydrated gelatin in a sauce pan.

4. Aside mix cheese, powdered sugar and grated lemon zest in a saucepan.

5. Stir in the lemon juice and gelatin mixture made before.

6. Aside, whip cream and mix it into the cheese mixture.

7. Pour the filling onto the biscuit base, flatten and refrigerate.

8. For the coulis, pour water and lemon juice in a saucepan.

9. Also add sugar and corn starch, then mix well.

10. Cook at low heat until it thickens.

11. Add food coloring and let cool.

12. Pour the coulis mixture on top of the cake and refrigerate for at least 6 hours.

13. Decorate with whipped cream.