Zutaten für Lemon Lovers Cheese Cake
- 1 cup cake flour
- 1 ½ tsp baking powder
- 4 large eggs
- ¼ cup granulated sugar
- Pure Vanilla Extract
- Lemon Extract
- Unsalted Butter
- ½ tsp cream of tartar
- Cream Cheese
- Sweetened Condensed Milk
- ¼ cup lemon juice
- 1 cup sour cream
- ½ tsp vanilla extract
- 2 tbsp cornstarch
- 1 cup boiling water
- Fresh Lemon Rind
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Lovers Cheese Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Lemon Lovers Cheese Cake
- **Sponge Cake Layer:**
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together 1 cup cake flour and 1 ½ tsp baking powder. Set aside.
- In a large bowl, beat 4 large egg yolks with an electric mixer on high speed for 3 minutes until pale and thick.
- Gradually add 1 cup granulated sugar, continuing to beat until light and fluffy (about 5 minutes).
- Beat in 1 tsp vanilla extract and 1 tbsp lemon extract.
- Gently fold in the dry ingredients, then stir in ¼ cup melted unsalted butter.
- In a clean bowl, beat 4 large egg whites with ½ tsp cream of tartar until soft peaks form.
- Gradually add ½ cup granulated sugar and beat until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the batter, then fold in the remaining whites until just combined.
- Pour batter into the prepared pan and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan on a wire rack.
- **Cheesecake Filling:**
- Preheat oven to 300°F (150°C).
- In a large bowl, beat 3 (8 ounce) packages cream cheese until smooth and creamy.
- Gradually beat in 1 (14 ounce) can sweetened condensed milk until smooth.
- Add 4 large eggs one at a time, mixing well after each addition.
- Stir in ¼ cup lemon juice.
- Pour the cheesecake filling over the cooled sponge cake layer.
- Bake for 50-55 minutes, or until the center is almost set.
- Turn oven off and leave cheesecake in the oven with the door slightly ajar for 1 hour.
- **Sour Cream Topping:**
- While the cheesecake is baking, whisk together 1 cup sour cream, ¼ cup granulated sugar, and ½ tsp vanilla extract.
- Once the cheesecake is removed from the oven, spread the sour cream mixture evenly over the top.
- Return to the oven for 5 minutes at 500°F (260°C) to lightly brown the topping (watch closely!).
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- **Lemon Sauce:**
- In a small saucepan, whisk together 2 tbsp cornstarch and ¼ cup granulated sugar.
- Gradually whisk in 1 cup boiling water until smooth.
- Cook over medium-low heat, stirring constantly, until thickened (about 5-7 minutes).
- Remove from heat and stir in the zest and juice of 1 lemon.
- Let cool completely.
- Drizzle the lemon sauce over the chilled cheesecake before serving.
Nutrition Information (Approximate per serving)
Sodium
120 g
Sugar
1613g
Fat
1063g
Carbs
169g
