Lemon Cheesecake with Pine Nuts
Baking and Desserts | World cuisine
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Lemon Cheesecake with Pine Nuts
Ingredients
- Wheat Flour - 10.6 oz
- Baking Powder - 1 teaspoon
- Salt - a pinch
- Sugar - 4.9 oz
- Butter - 5.6 oz
- Lemon - 2 pieces
- Ricotta cheese - 17.6 oz
- Gelatin - 0.4 oz
- Powdered Sugar - 1.8 oz
- Egg white - 2 pieces
- 10% cream - 4 fl oz
- Roasted Peanuts - ½ cup
Step by Step guide
Step 1
Mix flour, baking powder, sugar, and salt. Chop the butter and rub it into the flour. If it is difficult to mix, add 2 tablespoons of cold water. Form the resulting dough into a ball, wrap it in foil, and refrigerate for 30 minutes.
Step 2
Preheat the oven to 392°F. Place the dough in a baking dish and flatten it with your hands, creating a border. Cover with parchment paper and place in the oven. After 10 minutes, remove the dough, take off the paper, and let it cool.
Step 3
In a bowl, mix the ricotta with powdered sugar. Separate the yolks from the whites and beat them into the cheese.
Step 4
Juice the lemons. In a glass bowl, sprinkle the lemon juice with gelatin and let it swell for 5 minutes. Then dissolve the gelatin in the lemon juice over a water bath (you can heat it in the microwave for 40 seconds and stir quickly).
Step 5
Incorporate the lemon gelatin into the egg and cheese mixture, whisking constantly.
Step 6
Whip the cream until soft peaks form and gently fold it into the ricotta.
Step 7
Beat the remaining egg whites until stiff peaks form and also fold them into the cream.
Step 8
Spread the cheese mixture over the cooled dough, sprinkle with roasted pine nuts, and gently press them into the cream with a spoon. Smooth the top.
Step 9
Leave to set for at least 4 hours in the refrigerator.
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