Today I propose you this lemon cheesecake, climb the top of my favorite cheesecakes!
The taste is fresh but at the same time very delicious, lemon curd is perfect for this type of preparation.
The preparation is very simple because, as always (I never tire of repeating it), rest breaks are essential to obtain a perfect result!
The most “complicated” part is cooking the lemon curd, making sure 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 as desired and then put it back in the fridge for a few hours before you can eat it.
This way the consistency becomes soft again and all the flavors come out perfectly!
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