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 !
