Lemon Cheesecake Slices

An excellent pastry that is just the right amount of juicy and refreshing. It will delight you if you enjoy lemon desserts, and you can prepare it for many occasions.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 cup Breadcrumbs, dried

  • 2 spoons Butter, unsalted

Filling

  • 450 g Cheese, creamy

  • 150 g Sugar, white

  • 1 teaspoon Vanilla, extract, imitation

  • 1 piece Lemon, fresh, without shell

  • 2 piece Egg, fresh

  • 1 spoon Wheat flour, white, multi-purpose

  • 1 piece Egg, fresh

  • 1 piece Lemon, fresh, without shell

  • 70 g Sugar, white

  • 60 ml Water

  • 1 spoon Koruzni škrob

  • 40 g Butter, unsalted

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 160 degrees Celsius. Lightly grease a 20 cm square baking pan with butter and line it with parchment paper.

  2. Mix the ground biscuits with melted butter. Pour the mixture into the baking pan and spread it evenly across the bottom. Press the biscuit mixture lightly with your palm to create an even base.

  3. Place the pan in the preheated oven for 8-10 minutes to allow the biscuit base to turn golden brown. Remove from the oven and let the base cool.

  4. While the base is baking, prepare the filling. In a bowl, add cream cheese, sugar, vanilla extract, lemon juice, and grated lemon zest. Mix with an electric mixer until smooth and uniform, then gradually mix in the eggs one by one. Finally, fold in the flour.

  5. Pour the prepared filling over the biscuit base and spread it evenly with a spatula, smoothing the top. Place the pan in the preheated oven for 35-40 minutes. When the filling rises slightly at the edges and turns a light golden brown, remove the pan from the oven. The center may still be slightly 'runny,' but don’t worry, as it will set as it cools.

  6. Refrigerate the pan for at least 4 hours, preferably overnight, to allow the filling to cool and set properly.

  7. For the lemon cream, add lemon juice and zest, egg, sugar, water, and cornstarch to a saucepan. Whisk the ingredients well with a hand whisk, then place the saucepan on the stove. Cook the mixture over medium heat for 3-5 minutes, stirring constantly, until the cream thickens enough to leave a visible trail when you run your finger across the spoon. The cream will also change color and turn a beautiful yellow by the end.

  8. Strain the lemon cream through a fine sieve, then mix in the cubed butter. Once the cream is ready, pour it over the cooled pastry. Spread it evenly with a spatula and smooth the top. If desired, you can refrigerate the pastry briefly to allow the lemon cream to cool.

  9. Cut the prepared pastry into slices, arrange them on a plate or platter, and serve. If desired, you can dust the pastry with powdered sugar before slicing and decorate it as you like.

Nutrition Information (Per 100g)

  • Calories: 320.66 kcal
  • Fat: 18.63 g
    • Saturated Fat: 10.06 g
  • Carbohydrates: 31.45 g
    • Sugars: 19.18 g
  • Protein: 5.74 g
  • Fiber: 0.79 g