Baking · Finnish
Lemon Cheesecake
A fresh lemon cheesecake brings a bright and cheerful breeze to the coffee table with its yellow hue. And I believe the flavor will delight you too. This traditional lemon cheesecake is made on a yellow marzipan base to add extra color, but you can also make the cake with a cookie crumb crust.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Take three pieces (approx. 15 g each) of marzipan and shape them into mini lemons. Texture them lightly with the prongs of a fork. Leave to harden at room temperature, do not cover.
- 2
Whip the soft butter and the chopped marzipan paste together with an electric mixer. Stir in the breadcrumbs. Clamp baking paper between the bottom and the ring of a Ø 23 cm springform pan. Pat the marzipan mixture onto the bottom and about 1 cm up the sides. Place in the cold (freezer for 10 min or refrigerator for 30 min).
- 3
Place the gelatine leaves in plenty of cold water.
- 4
Whip the cream and cream cheese together in a bowl. Add the quark and sugar, then mix.
- 5
Heat the lemon juice to a boil, e.g., in a coffee cup in the microwave. Dissolve the squeezed gelatine leaves into it. Pour the gelatine mixture into the filling in a thin stream while stirring constantly.
- 6
Pour the filling into the pan. Leave to set, covered, in the refrigerator for 2 hours, after which you can prepare the top layer.
- 7
Soak the gelatine leaf in cold water for 5 minutes. Spoon the lemon curd into a bowl. Heat the lemon juice to a boil, e.g., in a coffee cup in the microwave. Dissolve the gelatine into it. Stir the gelatine mixture into the lemon curd while mixing constantly.
- 8
Pour and smooth the topping over the cake. Allow to set in the refrigerator for 3 hours or until the next day.
- 9
Decorate the cake with mint leaves and the marzipan lemon decorations just before serving.