Happy New Year everyone!! I hope you had an enjoyable holiday season. This is my first post for 2012 ~ Lemon Cheesecake. Lemon is the perfect flavour for a cheesecake. I’m sure no one can resist this extremely light dessert with a refreshing hint of lemon. Serve with a cup of mint tea. Perfect!
Lemon Cheesecake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5-7 serving
Ingredients
- Line and grease a 8" springform cake pan
- 100g Marie biscuits, crushed
- 80g Melted butter
- Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.
- 250g Cream Cheese
- 30g Sugar
- 3 Egg yolks
- 65g Whipping cream
- 1 Lemon zest
- ¾ tbsp Lemon juice
- ½ tsp Vanilla extract
- ½ tbsp Orange contreau
- 20g Butter, melted
- 2 tbsp Plain flour, sifted
- 3 Egg whites
- 35g Sugar
Instructions
- Cream the cheese and sugar together and slowly add in whipping cream, beat till creamy at medium speed.
- Scrape bowl and add egg yolks one at a time until all combined then add lemon zest, lemon juice,vanilla extract and orange contreau ~ beat to mix well.
- Scrape bowl, lower speed add in melted butter and plain flour, mix well and transfer cheese mixture to a large bowl.
- Whisk egg whites and sugar till peak form. Use a rubber spatula to fold egg whites to cheese mixture.
- Pour cheese mixture into prepared cake tin.
- Steam bake at 160C for about 1 hour. Cool to room temperature and chill cheesecake before serve.
- You may like to mix some cocoa powder and snow powder together and dust on cheesecake.
3.5.3226
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Would like to share some night shots at Marina Bay taken during the Christmas holiday.
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