Lemon Cheesecake

Name: Lemon Cheesecake
Ingredients: 100 g sponge fingers, finely crushed; 75 g cornflour; 300 g caster sugar; 1 tsp vanilla extract; 1 None lemon, zested; 800 g quark or creme fraiche; 200 g cream cheese; 400 g whipping cream; 2 None eggs, beaten; 1 sachet lemon jelly crystals; 40 g flaked almonds; 2 tbsp pistachios, finely chopped; 2 sprigs mint

13 ingredients

2 steps

Ingredients

100 g sponge fingers, finely crushed
75 g cornflour
300 g caster sugar
1 tsp vanilla extract
1 None lemon, zested
800 g quark or creme fraiche
200 g cream cheese
400 g whipping cream
2 None eggs, beaten
1 sachet lemon jelly crystals
40 g flaked almonds
2 tbsp pistachios, finely chopped
2 sprigs mint

Directions

1

Preheat the oven to 400°F. Grease and line a 9 1/2 inch springform pan with parchment paper. Place the crushed cookies into the cake pan and press down to form a crust. Mix the cornstarch, 1 cup sugar, vanilla extract and lemon zest. Add the cream cheese. Add 1 cup heavy cream then whisk in the eggs. Transfer to the prepared pan, smooth the surface and place the springform pan inside of a roasting pan. Fill the roasting pan with boiling water to about 1/3 inch high. Bake the cheesecake for 10 mins, reduce the heat to 250°F and bake for 1 hour. Remove from the oven and cool on a rack for 3 hours.
2

To finish, simmer the gelatin, remaining sugar and 1 2/3 cups water, stirring, until dissolved. Cool slightly then carefully drizzle over the cake and set aside for 1 hour to set. Run a sharp knife around edge of cake to loosen, then release from the pan and transfer to a plate. Whip the remaining cream until stiff, transfer to a piping bag with a star tip and pipe rosettes around edge of cake. Sprinkle with almonds and pistachios. Garnish with mint leaves and dust with powdered sugar.