Ingredients
Cookie base
- 70 grams (2.47 ounces) of cookies
- 20 grams (0.71 ounces) of butter
Cheese mass
- 250 grams (8.82 ounces) of cream cheese
- 50 grams (1.76 ounces) of sugar #1
- 6 grams (0.21 ounces) of gelatin
- 150 milliliters (5.07 fluid ounces) of whipping cream
- 10 grams (0.35 ounces) of sugar #2
- 5 milliliters (0.17 fluid ounces) of lemon juice
Lemon curd
- 1 egg
- 50 grams (1.76 ounces) of sugar
- 50 milliliters (1.69 fluid ounces) of lemon juice
- 50 grams (1.76 ounces) of butter
- 3 grams (0.11 ounces) of gelatin
Equipment
- 16cm (6.30 inch) ring
Using a ring helps to achieve perfectly shaped cheesecake sides. Be sure to line it with parchment paper for easy removal!
- Food Processor
This kitchen tool simplifies grinding the cookies into fine crumbs. If you don't have one, a rolling pin and zip-lock bag do the trick.
- Mixing Bowls
You'll need a few different bowls for combining ingredients. Opt for glass bowls to spot those unmixed pockets.
- Hand Mixer
Essential for whipping the cream cheese into a smooth, creamy texture.
- Saucepan
Perfect for making the lemon syrup and curd. A heavy-bottomed one ensures even cooking.
- Sieve
Straining the lemon curd ensures a silky-smooth texture, eliminating any cooked egg bits.
Instructions
Step 1
Step 2
Step 3
Servings
For starters, add a dollop of whipped cream on the side and a slice of fresh lemon for that visual pop. 🍋✨ The contrast of the creamy cake with the airy whipped cream is a crowd-pleaser.
Feeling fancy? *Sprinkle thin lemon zest strips on top* to add a hint of citrusy aroma. 🌿🍋 And why not toss some raspberries around the plate for a delightful burst of color and flavor? 🍇💕
If you’re a chocolate lover, consider a drizzle of white chocolate sauce on the plate to elevate the dessert to a luxurious treat. 🍫🍰
Now all that’s left is to grab your fork and enjoy every divine bite!
Variations
Want to make this recipe *gluten-free* or *vegan*? We’ve got you covered! 🌱✨
For a **gluten-free version**, simply swap out the cookies in the base for gluten-free cookies. Look for a brand that’s certified gluten-free to avoid any cross-contamination.
To make a **vegan version**:
- Use *vegan butter* instead of regular butter.
- Replace *cream cheese* with a dairy-free cream cheese alternative.
- Substitute *whipping cream* with coconut cream, whipped to stiff peaks.
- For the *gelatin*, use agar-agar powder, following the instructions on the packet for the correct substitution ratio.
- For the *egg* in the lemon curd, replace it with a mixture of 1 tablespoon cornstarch and 3 tablespoons water.
Faq
- Why is my cheesecake not firm enough?
Be sure to give it enough time to set in the fridge, preferably overnight. Gelatin needs that time to firm up the cheesecake.
- Can I use a different type of cookie for the base?
Absolutely! Graham crackers, digestive biscuits, or even chocolate cookies can be a fun twist.
- Is it necessary to strain the lemon curd?
Straining ensures a smooth texture by removing any cooked egg bits. It’s highly recommended for a professional finish.
- How do I avoid lumps in the cream cheese mixture?
Ensure your cream cheese is at room temperature before you start mixing. This helps achieve a smooth and consistent texture.
- Can I make this cheesecake without gelatin?
Yes, although it will be less firm. Agar-agar is a great alternative for a firmer vegan option.
- What's the best way to store the cheesecake?
Store it in an airtight container in the fridge. It should stay fresh for up to 4-5 days. If you need to store it longer, you can freeze it and thaw it in the fridge before serving.