Tempt your taste buds without tangy lemon cheesecake. We have this amazing recipe for you. Take a look!
Prep Time: 30 mins
Hands On: 6 hours
Ingredients For Lemon Cheesecake:
5 ounces animal crackers
4 tbsp unsalted butter, melted and kept warm
3 tbsp sugar
1 1/4 cups sugar
1 1/2 pounds cream cheese
4 large eggs
1/4 tsp salt
1/2 cup heavy cream
1/4 cup juice from 1-2 lemons
1 tbsp grated zest
2 tsp vanilla extract
1/3 cup juice
1 tbsp heavy cream
1/4 tsp vanilla extract
pinch of salt
2 large eggs plus 1 large egg yolk
1/2 cup sugar
2 tbsp cold butter
Heat oven to 325°F.
Put animal crackers in food processor and grind till they are fine pieces. Ad sugar in it and grind again. Add butter as well and grind until it all comes together.
Now, take the mixture of crumbs. Pout it in a spring pan, spread it evenly and press it firmly. Press it to the bottom surface. Bake till it is golden brown for about 15 minutes.
Remove it from the oven and let it cool for some time.
Once it is cooled, cover it with foil and set in a roasting pan and put it aside.
Now, lets make the filling. Add sugar and the zest in a mixer and churn it. Churn it till the time color of sugar turns yellow and a fragrance starts coming out. Now, add remaining sugar as well and blend it well to incorporate it well.
Take a bowl, put cream cheese in it and blend it well for near about 10 seconds. Put the blender on low speed and keep adding lemon sugar slowly, now move to medium speed and beat it till it is smooth and creamy. Beat it for around 3-4 minutes.
Ensure you scrape down the sides of the bowl and do not overbeat it as overbeating can put lot of air in it which may lead to cracks in cake while baking. Reduce the speed to low and add 2 eggs in it together. Now, add vanilla, lemon juice and salt in it to combine it well.
Now, add cream and beat for 5 seconds more to combine it well.
Pour the well combined mixture in springform pan.
Now, place the pan in oven and add water in roasting pan. Make sure you do not add water that it leaks in cake. So, add hallway only. Bake till it is only little jiggle from between and the edges start turning light golden. Take around 60 mins for baking.
Switch off the oven and open it s door with a spatula or something and let it cool there only for nearly an hour.
Meanwhile, create lemon curd. Add lemon juice in pan and heat it. Add sugar and egg mixture and whisk together. Now pour the mixture in pan. Cook it till it is thick enough to spread with a spoon.
Remove it from heat and butter and whisk it to melt.
Take cream, salt and vanilla and stir it.
Now, if you cake is cooled, pour the curd mixture and refrigerate it for at least 300 minutes.
Your tangy lemon cheesecake is ready to eat once chilled.