Lemon Cheesecake
Baking and Desserts | American cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
8
Description
Lemon Cheesecake
Ingredients
- Orange juice concentrate - 1 fl oz
- "Jubilee Cookies" - 5.3 oz
- Semi-soft cream cheese - 14.1 oz
- Natural Yogurt - 12.3 oz
- Farm fresh eggs - 2 pieces
- Potato protein - 1½ tablespoons
- Sugar - 3 tablespoons
- Citrus Zest Mix - 1 teaspoon
- Meyer Lemon Juice - 1 fl oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Crush the cookies in a blender. Add the juice to the cookies and mix well. Spread the resulting mixture into a round springform pan with a diameter of 21 cm and flatten it evenly.
Step 3
In a blender, mix the cream cheese (can be non-fat), yogurt, and sugar until smooth, then pour in the lemon juice and add the zest.
Step 4
Add the eggs and blend the mixture again.
Step 5
Add the starch and blend well once more. Pour the mixture into the prepared pan.
Step 6
Wrap the pan in foil, as the cheesecake is baked in a water bath.
Step 7
In a larger pan, pour water so that it reaches halfway up the cheesecake pan, cover the pie with foil, and place it in the oven for 50 minutes.
Step 8
After 50 minutes, turn off the oven and leave the cheesecake inside to cool.
Step 9
Remove the cheesecake from the oven and the water bath, take off the foil, and place it in the refrigerator for 1 hour.
Step 10
Take it out of the refrigerator, run a knife along the edge of the pan, and carefully remove the pan. Transfer the cheesecake to a serving plate and serve.
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