Lemon Cheesecake

I will be happy to help you prepare a Lemon Cheesecake. Here is the recipe, with an Italian twist to make it even more delicious.

Ingredients

• 200 g of digestive biscuits or other dry biscuits
• 100 g of melted butter
• 500 g of spreadable cheese (like Philadelphia)
• 120 g of sugar
• Grated zest of 2 lemons
• Juice of 1 lemon
• 3 eggs
• 1 sachet of vanilla sugar or vanilla extract
• A pinch of salt

Preparation

1. Start by crushing the biscuits in a food processor until you get a fairly fine powder. Mix the crushed biscuits with the melted butter until the mixture is homogeneous.
2. Line a springform pan with parchment paper and pour in the biscuit mixture, pressing down firmly to create a compact base. Cool in the refrigerator for at least 30 minutes.
3. Meanwhile, in a bowl, mix the spreadable cheese with the sugar, lemon zest and juice until you achieve a smooth, lump-free cream.
4. Add the eggs one at a time, continuing to mix, then incorporate the vanilla sugar and a pinch of salt.
5. Pour the cheese mixture onto the cooled biscuit base and level the surface.
6. Bake in a preheated oven at 160 °C for about 60 minutes or until the cheesecake surface feels firm to the touch but still slightly wobbly in the center.
7. Turn off the oven and let the cheesecake cool inside with the door slightly open to avoid thermal shocks that could cause cracks on the surface.
8. Once completely cooled, place the cheesecake in the refrigerator for at least 4 hours before serving, preferably overnight.

Curiosity

Cheesecake is a dessert with very ancient origins, said to date back to pre-Roman Greece, but it is in the United States where it found its modern form, especially in New York. The lemon variant is perfect for those who love fresh and citrus flavors, and the grated lemon zest will give the dessert an intense aroma and a note of color.

Happy cooking and enjoy your meal!