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Lemon Cheesecake

Lemon Cheesecake

Αποστολή
This is a dreamy cheesecake recipe with a fantastic lemon flavour. An excellent treat for your afternoon tea or coffee in the porch or garden!
Εκτέλεση

Put the biscuits in the food processor and pulse until they become powder. Add the cool, melted butter and whisk until combined. Press into the base and sides of a high-sided (4cm) springform cake tin 20cm in diameter. Using the back of a metal spoon pack it down flat and even. Place in the fridge to chill for 3 minutes. Whip the cream cheese with a hand blender until it gets a light and delicate texture. Add the milk, lemon juice and zest and beat until they incorporate. In a bowl dilute the gelatin in water. Put the bowl in a bain-marie and keep stirring until the gelatin is completely dissolved. Wait for 3-4 minutes to cool off, add it to the cream mixture and stir well. Spoon the cream gently over the chilled biscuit base and place it in the fridge for 3h to set. Add the sugar to the water and warm it up. When the sugar melts add the lemon strips and juice. Simmer for 5-6 minutes over a low heat until the syrup is reduced. Leave to cool off. Remove the cheesecake from the fridge. Cut it in wedges and drizzle the lemon spoon sweet on top.


Mερίδες: 8
Χρόνος Προετοιμασίας: 30 λεπτά
Χρόνος Κατάψυξης: 180 λεπτά

Υλικά συνταγής


  • 250g Digestive biscuits in fine crumbs
  • 125g butter, melted at room temperature
  • 300g low-fat cream cheese at room temperature
  • 400g sweet condensed milk
  • 2 lemons (juice and zest)
  • 1 teaspoon gelatin
  • 1 tablespoon water
  • For the garnish
  • 6 tablespoons sugar
  • 6 tablespoons water
  • 2 lemons peel in strips
  • 1/2 lemon (juice)