Lemon Cheesecake with Blueberries
Baking and Desserts | French cuisine
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Lemon Cheesecake with Blueberries
Ingredients
- Shortbread Cookies - 12 pieces
- Fresh Berries - 3.5 oz
- Powdered Sugar - to taste
- Sugar - 2.6 oz
- Farm fresh eggs - 4 pieces
- Gelatin - 2 pieces
- Lemon - 3 pieces
- Cream - 3 fl oz
Step by Step guide
Step 1
Crush the shortbread cookies without nuts, raisins, or other additives using a rolling pin until they form a coarse crumb, and distribute them into glass cups so that a layer about 1 cm thick forms at the bottom of each.
Step 2
Prepare the cheesecake. Separate the egg whites from the yolks. In a separate bowl, beat the yolks with sugar until the mixture turns pale. Soak the gelatin sheets in a cup of cold water.
Step 3
Grate the lemon zest, squeeze the lemon juice, and add them to a saucepan. Cook them for a couple of minutes over low heat, then remove from heat and add the softened gelatin, stirring the mixture until fully dissolved. Add this mixture to the yolks with sugar and mix again. Whip the egg whites and add them to the mixture. In a bowl previously chilled in the refrigerator, whip the cold cream until frothy. Pour it into the mixture and gently stir.
Step 4
Distribute the resulting cream into the cups with cookies and place them in the refrigerator for at least 1 hour.
Step 5
Decorate the finished cheesecakes with blueberries, sprinkle with powdered sugar, and serve.
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