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 !

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