Lemon Cheesecake with raspberry sauce
Lemon cheesecake that melts in the mouth
Lemon cheesecake is a very light and delicious dessert. It doesn’t crack like other cheese cakes and it doesn’t smell of eggs because it doesn’t have too much egg. The foam is frothy and creamy.
First of all, we cover the mold with baking paper and bake the biscuit base. Then add the cheesecake mixture and bake it, when it is cooked, leave the oven door open, cool it and refrigerate it for at least 4 hours.
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Ingredients: (for 8 people)
Ingredients (Glass 250ml)
23 cm cheesecake mold
Biscuit base ingredients:
1 cup crushed petit beure biscuits (130 g)
3 tablespoons sunflower oil
113 g butter, melted
filling
1 cup granulated sugar
3 eggs
1 glass of cream
700 g cream cheese
¼ teaspoon salt
1 packet of vanilla sugar or 1 teaspoon of liquid vanilla extract
Grated zest of one lemon mixed with a little sugar
1 tablespoon lemon juice
Raspberry sauce (you can also make it with strawberry):
2 tablespoons corn starch
3 tablespoons granulated sugar
1/3 cup water
1 box of frozen raspberries (350 g)
Description:
1.First of all, turn the oven to 180 degrees. Grease the cheesecake mold and line the bottom with baking paper. Grind the biscuits with oil and melted butter in a food processor, combine. Put it on the bottom of the mold and spread it evenly with a spoon. Bake for 10 minutes, then take it out and let it cool down.
2.Meanwhile, prepare the filling. Mix the cream, cream cheese and sugar with a hand mixer. Then add the eggs one by one and continue mixing and add the cream and mix. Finally add the salt, vanilla, lemon zest and lemon juice.
3.Grease the sides of the mold and line it with baking paper. Spread the filling over the base and place the mold on the baking sheet and place it on the second shelf from the bottom of the oven. Place a baking tray filled with water and place a baking wire under the tray.
4.Bake the cheesecake for 45-60 minutes. If it starts to darken, cover it with aluminum foil. Remember, the center of the cheesecake will wobble, it will not be completely firm. When the cheesecake is cooked, turn off the oven, open the door and let it cool in the oven for about 1 hour. Refrigerate for at least 4 hours before serving.
5.Meanwhile, you can make your raspberry sauce. Put corn starch, water, sugar and 1/3 of the frozen raspberries in a sauce pan and cook. When thickened, transfer to another bowl and stir in the rest of the frozen raspberries so that they remain whole.
