Lemon Cheesecake

Lemon cheesecake is the perfect dessert for hot summer days.
It's very refreshing and smooth.
I used butter cookies for the base, but you can use others to your liking such as ginger, almond, Maria cookies, or any others.
You can also make it without lemon curd.

Neuza Costa

10 May, 2023

Ingredients:

• 300 g (10.5 oz) of butter cookies
• 80 g (2.8 oz) of butter
• 400 g (14 oz) of cream cheese for spreading
• 400 ml (13.5 fl oz) of fresh cream for whipping
• 1 can of condensed milk (397g / 14 oz)
• Juice of 1 lemon
• Zest of 1 lemon
• 7.5 g (1.5 tsp) of vanilla sugar
• 4 sheets of unflavored gelatin
• 100 ml (3.4 fl oz) of milk or water
• 250 ml (8.5 fl oz) lemon curd

Instructions:

1. In a chopper or processor, grind the cookies.
2. In a pan, melt the butter over low heat without letting it get too hot.
   After the butter has melted, turn off the heat and mix well with the cookies.
3. In a 26 cm (10 inch) diameter removable ring mold, spread the cookie mixture.
   If you want to unmold the cheesecake at the end, put a round of parchment paper at the bottom.
   Press the cookies well with a spatula.
   Store in the fridge until the base is hard.
4. Soak the gelatin sheets in cold water, one by one for 5 minutes.
5. In a small saucepan, heat the milk or water without letting it boil.
   Add the well-drained gelatin leaves and stir.
   Remove from heat and set aside.
6. In a bowl, whip the cream until it becomes fluffy and voluminous.
   When the cream begins to thicken, gradually add the vanilla sugar and cheese.
   Beat and when the cream is homogeneous, gradually add the condensed milk.
   Also, gradually add the lemon juice, lemon zest, and finally the gelatin.
7. After the cream is well beaten, place it in the mold and smooth it out.
8. Store in the refrigerator for at least 4 hours until the dessert is very cold.
9. At serving time, run a knife around the edge, remove the ring, and finally, cover the dessert with Lemon Curd.

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The IntenseFlavour team wishes you a bon appetit!