Lemon Cheesecake with Honey
Baking and Desserts | American cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
"And don't... don't tell anyone how 'difficult' this is!" This wonderful recipe is taken from the blog of a popular American food blogger. Description and photo by the author. I want to add that I only make cheesecake using this recipe, and it always turns out great! Thank you!
Ingredients
- Butter - 2.1 oz
- Cookie - 7.1 oz
- Ricotta cheese - 17.6 oz
- Mascarpone Cheese Unagrande - 8.8 oz
- Farm fresh eggs - 5 pieces
- Lemon - 1 piece
- Sugar - 3.5 oz
- Honey - 3.5 oz
Step by Step guide
Step 1
In a blender, grind the cookies into fine crumbs. Melt the butter and add it to the cookies. Blend again.
Step 2
Wrap a springform pan (22 cm in diameter) with foil to prevent water from seeping in. Press the crumbs into the bottom of the pan using a glass (or cup) with a flat bottom.
Step 3
Place in a preheated oven at 170°C (340°F) for 10 minutes. The crust should turn golden brown. Remove and set aside.
Step 4
Now, make the filling. Beat the ricotta with a mixer until smooth. Add the mascarpone, sugar, and honey, and blend until homogeneous.
Step 5
Grate the lemon zest. Add the zest and lemon juice to the filling. Do not beat the filling for too long; we don't want air bubbles inside. Limit each operation to no more than one minute.
Step 6
Now, beat in the eggs at low speed, one at a time. The mixture should be smooth and free of bubbles.
Step 7
Pour the filling over the crust. Gently tap the pan on the table to release any trapped air. Now find a deep container that can hold the springform pan. Fill it with hot water, about 3-4 cm deep.
Step 8
Place in the oven at 170°C (340°F). Set a timer for one hour. After an hour, start checking on it. I usually bake it for 70 to 80 minutes, depending on the oven.
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