Lemon Cheesecake (Limonlu Peykek)
As much as I love cheesecakes, I cannot make a cheesecake crust. I tried many times, but for some reason it doesn't work. Yet it didn't stop me from making cheesecakes; I buy the crust.
This is a very light and refreshing cheesecake recipe, perfect for summer time.
9 inch cheesecake crust
16 oz (app. 225 gr.) cream cheese (I used 1/3 less fat cream cheese)
2 eggs
1 cup sugar
1 tbsp lemon zest (app. zest of 1 lemon)
1/4 cup lemon juice
-Leave cream cheese out in room temperature for at least an hour.
-Mix cream cheese with a mixer for at least 2 minutes until softened.
-Add sugar, mix for another minute.
-Add eggs one at a time.
-Then add lemon zest and juice, mix for another minute.
-Pour the mix into the crust.
-Bake at 350F for 30-35 minutes.
-Let it cool completely on a wire rack. Cover an chill for at least 8 hours.
-Serve with Nolan's delicious chocolate sauce.
This recipe is for YE#24 Recipes with Lemon hosted at Limon Cicegi.
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2 comments:
I love cheesecakes, just like you, but I always make them with a crust. For instance: combine 300 grams of flour, with 200 grams of butter and 100 grams of sugar. Add a pinch of salt and 2 eggyolks. The zest of a lemon or orange is optinal. Make a ball and put it in the fridge for at least half an hour. Put your cheesecakemixture on top. Bake immediately.
An other option for a lovely crust: combine 125 grams of butter with 125 grams of biscuits and 125 grams of ground almonds. Put the filling on top.
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What a beautiful cheesecake. We are having a sweltering summer day here in Seattle (It's only 95, but nobody here has air conditioning). Your cheesecake is the nicest coolest thing I've seen all day long. Grazie!
Italian Woman at the Table