Creamy Lemon Cheesecake

For the preparation of this cake, you can use strained cottage cheese, albumin cheese, or ricotta, and mascarpone can be replaced with sour cream if desired. Before serving the cake, you can also prepare a fruit topping (e.g., raspberry, strawberry, or blueberry) to pour over the delightful cake, which is so creamy and light that it melts in your mouth.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • pieces Butter, unsalted

  • 3 pieces Egg, fresh

  • 160 g Sugar, white

  • 1 bag Sugar, white

  • 300 g Cheese, cottage cheese

  • 250 g Cheese, creamy

  • pieces Juice, lemon

  • pieces Lemon zest, fresh

  • 30 g Koruzni škrob

Steps

  1. Preheat the oven to 170 degrees Celsius. Grease a round cake pan (20-22 cm in diameter) with butter, then line the bottom with baking paper.

  2. In a bowl, beat the eggs and add regular and vanilla sugar. Mix on high speed for 5-7 minutes until you get a light, pale yellow cream.

  3. In another bowl, mix the cottage cheese, mascarpone, lemon juice, and grated lemon zest. Combine the cheese mixture with the beaten eggs, and finally, slowly fold in the sifted starch.

  4. Pour the mixture into the prepared pan and bake in the preheated oven for 40-60 minutes. The cake is done when it pulls away from the edges of the pan and has a golden brown crust. After baking, turn off the oven, open the door slightly, and let the cake cool in the turned-off oven.

  5. Then, refrigerate the cake for 2 hours (or overnight) to cool and set completely.

Nutrition Information (Per 100g)

  • Calories: 226.7 kcal
  • Fat: 11.41 g
    • Saturated Fat: 5.55 g
  • Carbohydrates: 21.78 g
    • Sugars: 18.64 g
  • Protein: 7.33 g
  • Fiber: 0 g