Lemon Curd Cheesecake
Baking and Desserts | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
8
Description
This cheesecake is not baked, but chilled, with the cheese mixture thickened using gelatin. The crust is made from crushed cookies.
Ingredients
- Butter - 4.6 oz
- Cookie - 8.8 oz
- Sugar - 5.6 oz
- Water - 4 fl oz
- Gelatin - 0.5 oz
- Whole egg - 6 pieces
- Lemon - 1 piece
- Cottage cheese - 17.6 oz
- Whipped Cream - 13 fl oz
Step by Step guide
Step 1
Crumble the cookies (you can pass them through a meat grinder or roll them with a rolling pin in a plastic bag).
Step 2
Melt the butter in a saucepan over low heat and mix thoroughly with the crushed cookies. Press this mixture into the bottom of a cake pan in an even layer, compacting it firmly across the entire surface, and then freeze.
Step 3
Dissolve the sugar in 80 ml of water and bring to a boil for 3-5 minutes. While the syrup is cooking, squeeze the juice from the lemon and grate the zest.
Step 4
Whisk the egg yolks, and while continuing to whisk, gradually pour in the sugar syrup (the bowl should be heatproof!). Beat until the mixture becomes colorless and cools down.
Step 5
Dissolve the gelatin in the remaining water. Combine the cottage cheese, zest, lemon juice, gelatin, and the mixture of egg yolks with syrup. Stir until smooth.
Step 6
Whip the cream until stiff peaks form and fold it into the mixture.
Step 7
Place the mixture onto the cookie crust (previously chilled until firm). Refrigerate for several hours until the cake sets.
Step 8
Garnish the cake with fresh berries or canned peaches.
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