Ingredientes para Lemon Cheesecake Mmm
- Malt Biscuits
- Cinnamon
- 75g melted unsalted butter + 25g unsalted butter for topping
- Sweetened Condensed Milk
- 100ml lemon juice for filling + 50ml lemon juice for topping
- 2 tbsp cornflour
- Cold Water
- A pinch of salt
- Zest of 2 lemons for filling + zest of ½ lemon for topping
- Egg Yolk
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Cómo preparar Lemon Cheesecake Mmm
- **Crust:** Preheat oven to 170°C (325°F).
- In a food processor, combine 200g digestive biscuits, 75g melted unsalted butter, and 1 tbsp caster sugar until finely crumbed.
- Press the mixture firmly into the base of a greased 23cm flan dish. Ensure the base is evenly compacted.
- Refrigerate while preparing the filling.
- **Filling:** In a mixing bowl, beat 500g cream cheese until smooth. Gradually add 100g caster sugar and 2 large eggs, mixing well after each addition. Beat for a further 2 minutes until light and fluffy.
- Stir in 100ml lemon juice and the zest of 2 lemons.
- Pour the filling over the chilled crust.
- Refrigerate for 30 minutes before adding the topping.
- **Topping:** In a small saucepan, whisk together 2 tbsp cornflour and 50ml water until smooth.
- Add 50g caster sugar, a pinch of salt, 50ml lemon juice, and the zest of ½ lemon. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Remove from heat. Temper 1 large egg yolk with a small amount of the hot mixture, then stir it back into the saucepan.
- Return to low heat and cook for 1 minute, stirring continuously.
- Remove from heat and stir in 25g unsalted butter until melted and incorporated.
- Allow the topping to cool slightly before carefully spooning it over the cheesecake filling.
- Refrigerate for at least 4 hours, or preferably overnight, before serving. Top with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
69g
Fat
47g
Carbs
6g