Lemon Cheesecake
We show how to reinterpret the classic cheesecake! The lemon gives the juicy cake a sour and fresh note. In addition, the decoration looks great and is quickly done!
Base:
200 g shortbread
100 g butter
1 packet vanilla sugar
Filling:
700 g cream cheese
100 g creme fraiche
3 eggs
130 g sugar
2 tbsp butter (liquid)
1 organic lemon
1 packet vanilla sugar
10 minutes preparation
This recipe requires little effort.
Step 1
Grease the springform pan with a silicon pastry brush. Preheat the oven to 170 ° C. Wash off the lemons.
For the base: crumble the cookies in a freezer bag. Melt the butter, cool slightly and mix it with the vanilla sugar and the biscuit crumbs. Press everything onto the bottom of the springform pan. Then put it into the fridge for about half an hour.
Step 2
Use a fine grater to catch the zest of the lemon. Then squeeze the juice of a lemon. Use a mixing spoon to mix both in a bowl with cream cheese, creme fraiche, 2 tablespoons of butter and vanilla sugar. Then stir in the eggs by using a whisk. Spread everything on the biscuit base.
Bake the cheesecake in the oven for 45 minutes to 55 minutes
