Cheesecake with Lemon Cream

The beginning of spring brings lighter desserts. One of those that perfectly fits the warmer months is undoubtedly cheesecake. Baked or unbaked; it doesnt matter, as long as its well chilled. To make the cheesecake even more refreshing, we added a lemon cream, which, by the way, you can also use as a filling for pancakes or serve as an accompaniment to other, especially chocolate desserts.

Details

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 8

Ingredients

140 g Breadcrumbs, dried
85 g Butter, unsalted

Filling

900 g Cheese, cottage cheese
250 g Sugar, white
3 pieces Egg, fresh
1 piece Egg, egg yolk, fresh
pieces Juice, lemon
3 spoons Pudding, vanilla
250 ml Sour cream

Lemon cream

4 pieces Egg, fresh
4 pieces Egg, egg yolk, fresh
300 g Sugar, white
pieces Juice, lemon
1 spoon Pudding, vanilla
160 g Butter, unsalted
pieces Butter, unsalted

Steps

Preheat the oven to 180 degrees Celsius. Grease a round cake pan (26 or 28 cm in diameter) with butter. Finely grind the cookies and mix them with melted butter. Pour the mixture into the pan and press it firmly against the base to form an even cookie crust.
Mix the cottage cheese with sugar until you get a smooth, creamy texture. Add the eggs, egg yolk, lemon juice and zest, vanilla pudding, and sour cream. Mix the ingredients well and pour the resulting mixture over the cookie crust. Place the pan in the preheated oven for 30 minutes, then turn off the oven and let the cheesecake cool completely. Once cooled, transfer it to the refrigerator.
While the cheesecake is cooling, prepare the lemon cream. Whisk the eggs, egg yolks, and sugar until frothy. Add the lemon juice and finely grated lemon zest. Mix the vanilla pudding smoothly with a few tablespoons of water.
Pour the egg mixture into a saucepan and heat it until it boils. Add the vanilla pudding and cook, stirring constantly, until the cream thickens.
Let the cooked cream cool slightly (about 10 minutes), then mix in the butter until it melts. You can immediately pour the cream over the cooled cheesecake or transfer it to a bowl, cover it with plastic wrap, and chill it thoroughly. Once cooled, transfer it to a piping bag and pipe dollops onto the cooled cake, which you can then slice and serve.

Nutrition Information (Per 100g)