The Zest of Lemon on Cheese Cake
The Zest of Lemon on Cheese Cake

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, the zest of lemon on cheese cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, lemon zest and juice; mix well. Pour over crust; top with reserved crumb mixture. Secrets to Truly Luscious Lemon Flavor.

The Zest of Lemon on Cheese Cake is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. The Zest of Lemon on Cheese Cake is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook the zest of lemon on cheese cake using 13 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make The Zest of Lemon on Cheese Cake:
  1. Take 250 g Ricotta Cheese
  2. Make ready 350 g Greek yogurt
  3. Prepare 1 tbsp Lemon zest
  4. Get 11/2 tbsps Lemon juice
  5. Prepare 70 g Caster sugar
  6. Get 4 Eggs
  7. Take ¼ cup Plain flour
  8. Get Almonds (optional) for decoration
  9. Prepare Base:
  10. Prepare 2 cups Graham crackers (crusted)
  11. Take 1 tsp Lemon zest
  12. Get ¼ tsp Salt
  13. Make ready ½ cup Butter

If bubbles appear on surface, run knife through cheesecake and pop any visible bubbles. It reminds me of the lemon cheesecake I used to always get at The Cheesecake Factory until the discontinued it. I made only minor changes to the recipe: I added the zest of one lemon, used crushed Nilla Wafers for the crust instead of graham crackers because I prefer the flavor, and I used two eggs instead of the egg substitute. I topped ithe finished, cooled cake with a thin layer of whipped cream, candied lemon slices & sugared blackberries.

Steps to make The Zest of Lemon on Cheese Cake:
  1. For the base:
  2. Place all the ingredients for base in a food processor and whizz to get a crumb link texture
  3. Line a 23-inch spring form tin with wax paper Pour the base and eve it out with your finger or a spatula
  4. Bake at 180-degree Celsius oven for 10 mins, then let it cool
  5. For the cheese cake:
  6. Put ricotta cheese, yogurt, lemon zest, lemon juice and sugar in a bowl and beat.
  7. Use Blender in case the cheese is little crumbly.
  8. Beat the eggs and add to the cheese mixture
  9. Mix in flour and transfer into the tin over the cooled base
  10. Bake in a pre heated oven at 180 degrees Celsius for 35 – 40 mins.
  11. Do the skewer test to check if its cooked in the middle
  12. Turn off the oven and let the cake cool in the oven with oven door ajar
  13. Scatter sintered almonds and enjoy

I made only minor changes to the recipe: I added the zest of one lemon, used crushed Nilla Wafers for the crust instead of graham crackers because I prefer the flavor, and I used two eggs instead of the egg substitute. I topped ithe finished, cooled cake with a thin layer of whipped cream, candied lemon slices & sugared blackberries. Fresh lemon juice and lemon zest make for one luscious three-step cheesecake. A water bath cooks the cheesecake gently, making it extra creamy with a smooth, crack-free top. You can make the lemon curd up to two weeks in advance; just be sure to store it in the refrigerator.

So that is going to wrap this up with this special food the zest of lemon on cheese cake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!