Today I propose you this lemon cheesecake, climb to the top of my favorite cheesecakes!
The taste is fresh but at the same time very tasty, lemon curd is perfect for this type of preparation.
Its preparation is very simple because, as always (I never tire of repeating it), rest periods are essential to obtain a perfect result!
The most “complicated” part is cooking the lemon curd. Care must be taken that the temperature does not exceed 85°C.
Otherwise the egg will form lumps and the taste will be unpleasant on the palate.
After spending the hours in the freezer, carefully remove the acetate film around the cake, decorate it with the mascarpone cream if you like, and then put it back in the fridge for a few hours before you can eat it.
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