Ingredients
Cookie base
cookies
70g
2.45oz
0.28cup
4.69tbsp
butter
20g
0.70oz
1.34tbsp
Cheese mass
cream cheese
250g
8.75oz
1cup
16.75tbsp
sugar #1
50g
1.75oz
3.35tbsp
gelatin
6g
0.21oz
0.40tbsp
whipping cream
150ml
4.95fl oz
0.60cup
10tbsp
sugar #2
10g
0.35oz
0.67tbsp
lemon juice
5ml
0.17fl oz
0.34tbsp
Lemon curd
egg
1pc
sugar
50g
1.75oz
3.35tbsp
lemon juice
50ml
1.65fl oz
3.35tbsp
butter
50g
1.75oz
3.35tbsp
gelatin
3g
0.11oz
0.20tbsp
Method
Cookie base
- Grind the cookies into crumbs. Melt the butter, and pour it over the crumbs. Knead well.
- Cover the sides of a 16cm (6.30 inch) ring with parchment, and spread the cookie mass over the bottom. Tamp well.
Cheese mass
- Soak the gelatin in cold water, in ratio 1:6. Place it in the fridge for 20 minutes.
- Combine the cream cheese (room temperature) with sugar #1 until creamy. The sugar has to dissolve completely.
- Pour the lemon juice and sugar #2 into the cold cream, and whip with a mixer until fluffy.
- Melt the gelatin in the microwave (don't overheat it).
- Pour the gelatin over the cream cheese mass, and add the whipped cream to it. Whisk until uniform.
- Spread the cheese mass over the cookie base, and level the surface.
- Place in the fridge. Meanwhile, make the lemon curd.
Lemon curd
- Soak the gelatin in cold water, in ratio 1:6. Place it in the fridge for 20 minutes.
- Bring the lemon juice with sugar to a boil in a saucepan. Turn it off.
- In a separate bowl, whip the egg, and pour it into the lemon syrup in a thin stream. Stir constantly!
- Cook the curd over medium heat, stirring, until thickening. Remove from the heat.
- Add the swollen gelatin to the mass, and mix.
- Mix in the butter, and combine well.
- Strain the curd through a sieve. Pour it over the cooled cheesecake.
- Put the finished dessert in the fridge for about 2 hours to stabilize.
