Extravagant Lemon Cheesecake

08/08/2016
Topatofrom Topato
"The perfect summer cake needs to be light, not too sweet, nor have too many calories, just like this lemon cheesecake "
Preparation40 min.
Cooking10 min.
Тotal50 min.
Servings10-12 pieces
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Ingredients

  • for the layer
  • biscuits - 10.5 oz (300 g), tea
  • nuts - 4/5 cup (200 g), ground
  • butter - 2/3 cup (150 g), soft
  • for the cream
  • cream cheese - 1 cup (250 g)
  • cottage cheese - 1 cup (250 g)
  • sugar - 4/5 cup (200 g)
  • sour cream - 1 2/3 cups (400 g)
  • gelatin - 2 tbsp (30 g)
  • lemons - the juice and rind of 1 lemon
  • liqueur - 3 1/3 tbsp (50 ml), lemon
  • vanilla - 1 ampule
  • for the jelly
  • water - 2/3 cup (150 ml)
  • lemons - the juice and rind of 1 lemon
  • sugar - 3 1/3 tbsp (50 g)
  • essence - 1/2 capsule, lemon
  • liqueur - 1 2/3 tbsp (25 ml), lemon
  • gelatin - 1 packet

Preparation

Mix the ground biscuits and nuts with the melted butter and lay out this mixture tightly on the bottom of a suitable form with removable sides, in order to form the cheesecake's layer.

Soak the gelatin for the cream in the required amount of water. Mix the rest of the ingredients for the cream with a mixer until homogeneous and to them add the dissolved and slightly cooled gelatin.

Pour the cream over the layer and put the cheesecake in the fridge to harden.

For the jelly, mix the water, juice and rind of the lemon and boil for a few min. in a container on the stove.

To them, add the sugar, essence, liqueur and swollen gelatin. Stir until it dissolves.

Leave the jelly in the fridge to harden a little. Pour it over the now hardened lemon cheesecake and even it out.

Put the cheesecake back in the fridge for several hours before serving.find similar recipes here

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