Lemon Cheesecake

Cheesecake is a decadent, delicious dessert. Smooth and creamy, it is the tastiest and most elegant way to end a meal.  Different recipes call for different ingredients. I love cheesecakes from plain to the intensely rich New York cheesecake.

Recipe source: Anncoo Journal

Ingredients

Line and grease a 8" springform cake pan

100g Marie biscuits, crushed (I used 100g digestive biscuits, crushed)

80g Melted butter (I used 50g melted butter)

·    Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.

250g Cream Cheese
30g Sugar
3 Egg yolks
65g Whipping cream
1 Lemon zest
3/4 tbsp Lemon juice
1/2 tsp Vanilla extract
1/2 tbsp Orange contreau (I used ½ tbsp fresh orange juice mixed with 1 tsp brandy)
20g Butter, melted
2 tbsp Plain flour, sifted
3 Egg whites
35g Sugar

Method:

·        Cream the cheese and sugar together and slowly add in whipping cream, beat till creamy at medium speed.

·        Scrape bowl and add egg yolks one at a time until all combined then add lemon zest, lemon juice, vanilla extract and orange contreau ~ beat to mix well.

·        Scrape bowl,  lower speed add in melted butter and plain flour, mix well and transfer cheese mixture to a large bowl.

·        Whisk egg whites and sugar till peak form. Use a rubber spatula to fold egg whites to cheese mixture.

·        Pour cheese mixture into prepared cake tin.

·        Steam bake at 160C for about 1 hour. Cool to room temperature and chill cheesecake before serve.

·        You may like to mix some cocoa powder and snow powder together and dust on cheesecake.