Baked Lemon Cheesecake

Cheesecake, also known as a cream cake, is definitely not a light dessert. It contains a lot of eggs and dairy products, and its characteristic flavor is significantly enhanced by the biscuits used to make the cake base. The addition of lemon juice slightly refreshes the cream, while the lemon zest ensures that the kitchen will smell amazing during baking.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 350 g Breadcrumbs, dried

  • 100 g Butter, unsalted

  • 2 spoons Sugar, white

  • 600 g Cheese, creamy

  • 250 g Cheese, creamy

  • pieces Lemon zest, fresh

  • pieces Juice, lemon

  • 4 spoon Wheat flour, white, multi-purpose

  • 175 g Sugar, white

  • 2 piece Egg, fresh

  • 2 piece Egg, egg yolk, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease the bottom of a round springform pan (23 cm in diameter) with butter and line it with baking paper. Melt the butter in a cup. Set the cup aside and let the butter cool slightly.

  2. Finely grind the biscuits in an electric grinder. Add the melted butter and sugar and mix well to combine the biscuits and butter into a uniform mixture. Sprinkle half of the biscuit mixture into the pan and press it firmly against the bottom with your hands. Press the remaining mixture against the sides of the pan – up to the top edge. Bake the biscuit base in the preheated oven for 10 minutes. Remove the baked base from the oven and let it cool.

  3. Mix the cream cheese and mascarpone until creamy, then add sugar, lemon zest, lemon juice, and flour to the mixture. Finally, add the eggs and egg yolks. Mix on low speed until you get a uniform creamy mixture, then stop mixing.

  4. Pour the prepared mixture onto the cooled biscuit base. Gently shake the pan to evenly distribute the mixture and smooth the top. Bake the cheesecake in the preheated oven for 35 to 40 minutes, or until the top is golden brown. Once the cheesecake is baked, turn off the oven and open the door for 1 minute, then close it again. Let the cake cool in the turned-off oven.

  5. Remove the cooled cake from the oven and carefully take it out of the pan. Serve it on a plate or platter, cut into pieces of desired size, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 345.12 kcal
  • Fat: 22.45 g
    • Saturated Fat: 12.24 g
  • Carbohydrates: 28.57 g
    • Sugars: 13.46 g
  • Protein: 6.23 g
  • Fiber: 0.88 g

Advice

For preparing the cake, use organic lemons whose peel is not treated with pesticides. If organic lemons are not available, immerse the fruits in hot water for a few minutes, then wipe them thoroughly to remove the wax, which contains toxins.