Lemon Cheesecake Recipe | With White Chocolate

Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

Lemon cheesecake is the cheesecake that i most enjoyed to make and eat. White chocolate and lemon are compatible and if you haven’t try yet you must use this couple any recipe.

I’ll write all the details below,

Loves,

NOTES:

  • For the measurement cups which i use please look at “measurements” .
  • Butter 18 cm springform pan. Line with parchment paper. Set aside.
  • You can use which cream cheese you want.
  • I made my own crust but if you want you can use graham crackers and melted butter to make your crust.
Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

 

Ingredients:

For Crust:

  • 95 gr flour ( 1/2 cup + 2 tbsp)
  • 35 gr granulated sugar (2,5 tbsp )
  • 20 gr walnuts or nuts (5 pieces of walnuts)
  • 1/4 tsp salt
  • 1/2 tsp ginger (optional)
  • 1/2 tsp nutmeg (optional)
  • 75 gr cold butter (5 tbsp )
  • 1/2 tbsp cold water

For Cheesecake Filling:

  • 200 gr cream cheese (About 10 tbsp)
  • 400 ml heavy cream
  • 60 gr yoghurt or sour cream  (1/4 cup)
  • 100 gr granulated sugar (1/2 cup)
  • 1 fresh lemon juice (3-4 tbsp)
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 3 eggs (Large)
  • 20 gr cornstarch (2 and half tbsp)
  • 200 gr white chocolate

Lemon Curd: (You have 2 choices. If you want eggless you will see the recipe at the bottom of page)

  • 1 egg (Large)
  • 65 gr granulated sugar (1/2 cup + 1 tbsp)
  • 30 ml fresh lemon juice (2 tbsp)
  • 15 gr butter (1 tbsp)
  • 2 tsp lemon zest
Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

Directions:

For crust:

  1. Preheat oven to 340 degrees F (170degrees C)
  2. Ground together flour, salt, ginger and nutmeg in a food processor.
  3. Add cold butter and cold water.Start food processor until it looks like a dough.
  4. Press the crust onto the bottom of cake pan bake for 20-25 minutes. Let it cool.

You can look at “Pumpkin Cheesecake” recipe for video recipe of making crust.

Pumpkin Cheesecake Filling:

  1. Increase the heat of the oven to 350 degrees F (175degrees C)
  2. Melt the white chocolate in a bowl placed over a soucepan of simmering water. (Ben-Marie) Let it cool.
  3. In a bowl whisk the heavy cream until thickens.
  4. In another bowl whisk cream cheese until creamy, add yoghurt or sour cream and go on whisking.
  5. Add heavy cream whisk until homogenized.
  6. Add granulated sugar, lemon juice, lemeon zest and vanilla extract, whisk.
  7. Add egss one by one. First add one egg and whisk until homogenized, than add second and whisk, than add last one.
  8. Add starch and melted and cooled white chocolate whisk until creamy. Lemon cheesecake filling is ready.
  9. Pour the filling into baked crust, Hit tha pan on the floor to put out the air bubbles.
  10. Pour The filling over the crust. Place cake pan on a tray which filled halfway with hot water. Bake for 25 minutes at 350 degrees F (175degrees C). Than decrease the heat 260 degrees F (125 degrees C) and bake for 70-75 minutes until the edges are puffed but center is a little wet and jiggles when you shake the pan.
  11. Cool room temperature than cover with a wrap and refrigerate it over night.
Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

 

Lemon Curd:

  1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
  2. Cook, stirring constantly, until the mixture becomes thick. (160 degrees F or 71 degrees C). This will take about 5 minutes.
  3. Remove from heat and add the butter and whisk into the mixture until the butter has melted.
  4. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.

Eggless Lemon Curd:

  1. Mix half cup of fresh lemon juice, 1 tbsp of cornstarch, 1 tsp lemon zest and 1/4 cup + 1 tbsp granulated sugar in a souce pan.
  2. Cook stirring constantly on medium heat until the mixture thickens.
  3. Take away from heat. Add butter and whisk into the mixture until the butter has melted.
  4. Cover with a plastic wrap and let it cool. Curd will continue to thicken as it cools.

Assemble:

  1. Remove the cheesecake from pan carefuly.
  2. Cover the top with lemon curd and decorate with lemon slices or whipped cream.

Bon Appetit.

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