Lemon Cheesecake
A refreshing cheesecake prepared with the juice and zest of fresh lemons. The crust is made with Lisa's Choice Vanilla Crunch Cookies and is briefly baked in the oven for an extra crispy texture. The cheesecake layer requires a bit more patience, as it isn't baked but needs to set in the refrigerator for 4 hours. The wait is definitely worth it, as this lemon cheesecake is absolutely delicious and finger-licking good!
Ingredients
Oven preheated to 160°C (320°F)
Food processor or rolling pin
Mixer
Crust:
1 pack of Vanilla Crunch Cookies (100 grams)
35 grams of butter
10 grams of granulated sugar
Filling:
200 grams of cream cheese (such as Mon Chou)
Zest of 2 lemons
75 ml of lemon juice
150 ml of heavy cream
100 grams of powdered sugar
2 gelatin leaves
Preparation
Bottom:
1. Preheat the oven to 160°C (320°F).
2. Melt the butter.
3. Process the cookies in a food processor until finely ground. If you don't have a food processor, you can place the cookies in a sealed plastic bag and gently crush them with a rolling pin. Make sure all the cookies are finely crumbled.
4. Mix the finely ground cookies, melted butter, and sugar together, then evenly distribute the mixture over the bottom of the springform pan. You can use the back of a spoon or a palette knife to smooth it out.
5. Bake the crust for 8 minutes in the preheated oven.
6. Allow the crust to cool completely.
Filling:
1. Place the gelatin leaves in a bowl of cold water and let them soften for about 10 minutes.
2. Whip the heavy cream with the powdered sugar until soft peaks form, then set it aside (be careful not to over-whip).
3. Mix the cream cheese (Mon Chou) until smooth and free of lumps.
4. Gently warm the lemon juice (not boiling) and dissolve the softened gelatin leaves in the juice. Allow it to cool until it starts to thicken slightly. The juice should feel slightly lukewarm.
5. Combine the whipped cream with the cream cheese and lemon zest until it forms a smooth, homogeneous mixture.
6. Gradually add the cooled lemon juice-gelatin mixture to the whipped cream and cream cheese mixture, and mix well. The mixture will become slightly more liquid. Pour the filling onto the crust and smooth out the top evenly. Cover the springform pan and refrigerate it for about 4 hours to set.
7. Finish by grating a small amount of lemon zest over the top of the cheesecake.
Enjoy!