Lemon Cheesecake 

Summer dessert at the end of a meal? A delicious lemon cheesecake! Of course, after a sumptuous lunch it will certainly be more substantial than a "sgroppino", but also fresher than the richer New York cheesecake: its refined taste and the acidulous note of lemon will release a pleasant sensation in the mouth and your guests will remain a pleasant memory of the evening spent together! The lemon cheesecake is also a perfect dessert to take a break in the timidly sunny afternoons of April or on the hottest summer days, with its crunchy layer of biscuit and velvety lemon-flavored cheese cream. But the "glam" touch is given by the layer on the surface of a beautiful eye-catching yellow, made with a hint of turmeric, which will attract all the attention on the cheesecake! Unlike many cheesecake recipes, this dessert is not too sweet and will conquer even the most refined palates! Follow my steps and make this lemon cheesecake, success is guaranteed... I am sure it will become your workhorse!

INGREDIENTS

FOR THE FILLING

Ricotta cheese 500 g

Spreadable fresh cheese 250 g

Lemon juice 100 g

Icing sugar 150 g

Lemon zest 2

Fresh liquid cream 100 g

Gelatine sheets 10 g

FOR COVERAGE

Lemon juice 60 g

Cornstarch 15 g

Water 100 g

Sugar 80 g

Turmeric powder 1/4 teaspoon

FOR GARNISH

Lemons 1

Mint to taste

Sugar 100 g

PREPARATION

To prepare the lemon cheesecake start preparing the base: first pour the biscuits into a mixer, then blend them until they are crumbs. Transfer them to a large bowl and add the previously melted butter. Mix everything with a spoon until the mixture is uniform. At this point, cover a 20 cm hinged mold with parchment paper (for the edge a strip of acetate is better) and use the biscuit mixture to recreate the base of the cheesecake by gently pressing with the back of a spoon. Place the base to firm in the refrigerator for about 30 minutes. In the meantime, take care of the cream. Soak the gelatine in cold water for about 10 minutes. Squeeze the lemons and strain the juice. In a bowl pour the ricotta and cream cheese, mix everything with a whisk. Add the grated lemon zest. Mix everything again and add the icing sugar and lemon juice. Always stirring. At this point heat the cream in a saucepan, when it has touched the boil turn off the heat, squeeze the gelatin well and, always with the heat off, add it to the hot cream stirring quickly until it dissolves completely. Let it cool, then pour little by little into the mixture with the cheeses, stirring to make it mix at best. Pour everything on the solidified biscuit base, level the surface with a spatula and store it in the refrigerator for at least 2 hours to firm. You can prepare the icing when it will last a little at the end of the two hours: in a saucepan pour water and sugar. Also pour the filtered lemon juice and cornstarch. Stir with a whisk stir and bring to a boil. When it has reached the boil, turn off and pour the turmeric, stirring to melt. Let it cool, then pour the icing over the cheesecake and back in the fridge at least 2 hours to firm. To decorate you can cut the lemon into slices of about 1 mm. Pour water into a saucepan and sugar, bring to a boil and, once boiled, turn off the heat and pour the syrup over the lemon slices. Leave to infuse until it's time to decorate the cake. After the cooling time, remove the cake from the cake pan and decorate with lemon slices and mint leaves. 

PRESERVATION

The lemon cheesecake can be kept in the refrigerator for 2-3 days maximum. You can freeze maybe already portioned in order to thaw the slices as needed.

ADVICE

Prepare the lemon cheesecake a day in advance, in this way it will reach the right consistency!