A Lemon cheesecake is a dessert consisting of two layers. The main, and thickest, layer consists of a mixture of cottage cheese, lemon, eggs, and sugar. The bottom layer consists of a sweet pastry dough. It is then baked.

Easy to prepare, sweet and creamy, deliciously flavoured with lemon, this cheesecake is perfect for daytime snacks.

Difficulty level : easy

Prep time : 25 min

Rest time : 1 hour

Cook time : 45 min

Total time : 1 h 10 min + 1 h (rest)

Yield : 6 servings

Pastry dough :

2 cups (250 g) all-purpose flour

1/2 cup (125 g) butter

1/4 cup (50 g) powdered sugar

3 tablespoon whole milk

1 tablespoon vanilla sugar

1 pinch of salt

Filling :

2 cups (450 g) whole milk cottage cheese

1/2 cup (90 g) powdered sugar

2.7 oz (75 g) lemon zest

1 lemon (peel)

1 tablespoon cornstarch

3 eggs

1 tablespoon vanilla sugar

1 pinch of salt

Pastry dough :

• In a bowl, combine the flour, butter, sugar, milk, vanilla sugar and salt until a ball of dough is formed.
• Wrap in plastic wrap and let stand 1 hour in the refrigerator.
• Roll out the dough with a rolling pin and place in a 11 inch pie dish (24 cm) lined with parchment paper.

Filling :

• Preheat the oven in static mode to 360° F/180°C.
• Separate the whites from the yolks.
• In a bowl, beat the egg whites until stiff, adding a pinch of salt.
• Put aside.
• In another bowl, combine the fromage blanc, egg yolks, powdered sugar, vanilla sugar, cornstarch and lemon zest until well combined.
• Pour the mixture over the snow-covered eggs, then mix gently with a spatula, making slow movements from bottom to top.

Assembly :

• Place a few zest of candied lemons in the pie shell, then pour the filling and spread out well.
• Bake during 45 min.
• Take out of the oven and let cool.
• Before serving, sprinkle with icing sugar and add a few zest of candied lemons.
• Enjoy !