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Lemon Cheesecake

Lemon Cheesecake

Some of you asked me for recipe for this lemon cheesecake, when I was posting a picture on Instagram some weeks (or even months) ago. And I know I promised to post the recipe on the blog very soon. Those who know me in real life know I always want to keep my promises and I feel very bad whenever I cannot. So please excuse me for letting you waiting. But I have been very busy last month that I could not even write one post (and those who are connected with me through Instagram probably noticed there have also been a large lack of pictures). Actually I even have some more recipes I have already taken photos for and I hope I will finally have time to post all of them in the coming weeks. Of course I know there is no pressure to do that. But all you lovely people out there, who appriciate my work and motivate me, just make me want to give some of that love back.

Lemon Cheesecake

Lemon Cheesecake
 
8 servings
Ingredients
crust:
  • 120 g whole wheat crackers
  • 60 g butter, melted
filling
  • 2 eggs
  • 200 g cream cheese
  • 200 g greek yogurt
  • 60 g sugar
  • 15 g cornstarch
  • 1 organic lemon
  • extra butter for greasing
Instructions
  1. Rub a springform pan (15-18 cm Ø) with butter and wrap the pan in aluminium foil.
  2. Fill crackers into a plastic bag and crush them with a heavy mug (or something like that) or with a blender or food processor ground the cracker.
  3. Mix ground crackers with melted butter.
  4. Transfer the mixture into the pan and press it evenly into the bottom.
  5. Refrigate for about 30 minutes.
  6. Meanwhile preaheat the.oven to 150° C (convection).
  7. Wash lemon, zest and press out juice.
  8. Mix eggs, cream cheese, greek yogurt, sugar, cornstarch, lemon zest and juice until the mixure is smooth and pour it over the cooled crust.
  9. Place the pan into a baking dish and fill the baking dish to about 2-3 cm with boiing water.
  10. Bake for about 45-50 minutes. Turn off the oven and let the cake in the oven for another 20-25 minutes.
  11. Then run a knife around the edge of the cheesecake and let cool down until room temperature .
  12. Chill the cheesecake for at least 4 hours (or over night).
  13. Remove the cheesecake from the pan and serve with fresh berries.

Lemon Cheesecake

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