Lemon Cheesecake Braid
Very tasty and very elegant, easy lemon cheesecake braid, with soft cream cheese dough and lemon vanilla sauce.
A great and easy combination of cheesecake and cream cheese tart dough. Since there is no yeast in it, you don’t waste time waiting. Of course, it doesn’t contain as much cheese as a normal cheesecake.
First of all, we make the filling so that it hardens a little and is easy to apply. After making the dough and rolling it out, we put the filling in the center.
We make diagonal sections of 3 cm on both sides and knit the sections on both sides by closing the filling inside.
The dough is very easy to roll out and the cheesecake braid is irresistibly beautiful. Watch out! Don’t leave it alone on the counter.
Click here to watch on you tube
Ingredients: (for 6 people)
Filling:
330 g cream cream cheese
Grated zest of 1 lemon (we can reserve some for decoration)
¼ cup (250ml) granulated sugar (50 g)
1 tablespoon lemon juice
1 small egg
Dough:
2 cups flour (240 g)
2 tablespoons powdered sugar
1 teaspoon baking powder
½ teaspoon salt
113 g butter
90 g cream cheese
1 teaspoon vanilla extract or 1 packet sugar vanilla
milk (¼ to ½ cup), add with a tablespoon
Eggs wash for top
1 egg and 1 teaspoon of water
Sauce
½ cup powdered sugar (50 g)
¼ teaspoon vanilla extract or ¼ packet vanilla
1 tablespoon of milk
1 teaspoon lemon juice
Recipe
1. If we make our cheesecake filling first, it will harden later and we can put it easily. Put the cream cheese in a large bowl and beat with an electric mixer until fluffy. Add the lemon zest (reserving some for decoration), sugar and lemon juice and mix with a mixer. Finally, add the egg, but mix with a spatula or hand whisk so that it does not runny.
2. Now for the cream cheese dough. It looks like pie dough. I do it in a food processor, you can do it by hand if you want. First, put the flour, baking powder, powdered sugar and salt in the food processor and run it for 10 seconds. Then add the cold butter in pieces and grind until it resembles breadcrumbs. Add the cream cheese and run until mixed. Now it is time to add the milk to make a dough ball, but I add it little by little with a tablespoon. Otherwise the dough is too soft. If you put the dough in the freezer for 5-10 minutes or in the fridge for 20-30 minutes if you have time, it will harden and you can shape it more easily. At this stage, turn your oven up and down to 220 degrees, let it warm up.
3.Put a baking paper as big as the size of your oven on the counter and lightly flour it. Put your dough on it and first give it a rectangular shape. You can then roll out a thinner 25 cm x 30 cm rectangular dough without sticking by placing another sheet of baking paper on top. When your dough is this size, divide it into three by marking it lengthwise with a knife. You can also watch the steps visually by pressing the watch video section above.
4.Spread the cream cheese filling in the center of the dough. Cut diagonal strips of 3 cm/ diagonally downwards on the edges of the dough. You can also weave these strips on top of each other in the middle or glue one strip on the other side and glue the other strip on top of it. Connect the top and bottom. Carefully brush the egg on top and bake in an oven preheated to 220 degrees for 22 minutes until the top turns golden brown.
5.While the cheesecake braid is cooking, you can prepare the sauce. Prepare the sauce by mixing the powdered sugar, vanilla, lemon juice and milk with an electric mixer or hand whisk. When the lemon cheesecake braid comes out of the oven, let it cool for 20-30 minutes, then spread the sauce over it with a fork and garnish with the reserved lemon zest.
Tips
Be careful not to mix the filling too much because it will become watery and difficult to spread.
Add the milk slowly while making the dough.
You can make your dough a day in advance and roll it out the next day.
