Hello friends...
The sweetness of lemon and cheesecake brings together a dessert that will be indispensable for your coffee and tea hours! She wants a little care in making this recipe, which is really delicious with its soft cream and miso-scented base.
Do not forget to apply the tricky points that need to be done while removing from the oven. These tricks are needed to get a good result from the description. You will love this delicious lemon cheesecake you will get after all! Be an appetizer already😉😊
HOW MANY
PERSONALITY
8 slices
PREPARATION
TIME
45 minutes
COOKING
TIME
115 minutes
Materials
Materials for the basin:
300 grams
oat biscuit
110 grams
butter
(melted) 40 grams
granulated sugar
Ingredients for Internal Waxer:
25 grams
Fame
4 pcs
egg
(At room temperature)
700 grams
labelle cheese
200 grams
cream
3.5 tablespoons
lemon juice
1 tablespoon
lemongrass rim
200 grams
granulated sugar
Ingredients For Lemon Sauce:
1 water glass
lemon juice
1 unit
lemongrass rim
1/2 glass of water
granulated sugar
1 dish spoon (wipe)
starch
1 tablespoon
butter
How is it done?
Set the oven to 160 degrees.
Lubricate the 24 cm cuffed cake plate and place greasy paper on the bottom.
We will put water in the oven tray, so wrap the aluminum foil outside the mold so that the mold does not get water.
Pull the oatmeal biscuits from Rondoda as far as powder.
Transfer the oat biscuits to a bowl and add the powdered sugar with melted butter and mix well.
Take the mixture of the confused biscuit and flatten it with the help of a spoon on its edges.
Bake for 10 minutes in a preheated oven and take it out and reduce the oven temperature to 150 degrees.
Beat in a bowl, labia, flour and powder sugar low-speed mixer or whisk. Be careful not to get too much air.
Mix lemon juice, cream and lemon rind in a separate bowl and stir into the glaze mixture and mix with a spatula.
Add the ointments one by one.
After the ovaries are mixed thoroughly, the handcuffed mold pours this mixture.
Set a mold that can be seated in the clamped mold and put water in it so that it will have 3 fingers and give it to the furnace.
Cook for 70 minutes in the oven.
Wait for 15 minutes without opening the oven door after 70 minutes.
At the end of 15 minutes, open the oven door in half and wait for 20 minutes.
You can put Cheesecake in the refrigerator after you have cooled it at room temperature.
For lemon sauce, cook with starch, lemon juice, lemon rind grate and a mixture of medium heat on a powdered sugar cooker.
When it is dark, remove it from the heat, add the butter and stir until it melts and cool.
Add on the cooling cheesecake and wait for it to cool down as well.
Bon Appetit... thanks