Delicious cold cheesecake with a creamy and even buttery consistency, a new idea for a cheesecake with a refreshing lemon flavor, proven and refined in every detail. The preparation itself is very simple and quite quick. Let me start with some tips: It is better to prepare
the cheese you use yourself or buy it in a bucket. I always encourage you to pay attention to the fat content of the cheese in the bucket, because the fattier the better. However, I will mention that you can also use lean dough. This is a no-bake cake, so it will be fine. I used degistive cookies
to prepare the base , which gave a delicate salty flavor, but you can also use regular biscuits.
Lemon juice , I added 125 ml, but in previous versions I added even 140 ml and the dough was thick.
Lemon cheesecake – ingredients:
1 kg of triple-ground cheese
200 g of mascarpone
200 g of white chocolate
100 ml of cream 30% or 36%
7 tablespoons of powdered sugar (approx. 120 g)
125 ml of lemon juice
300 g of biscuits or digestive
12 g of butter
200 ml lemon curd
1 teaspoon of potato flour for lemon curd
grated lemon zest
Lemon cheesecake – preparation:
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