Lemon cheesecake and lemon curd
Ingredients for 8 people:
For the base:
200g of shortbread cookies
80 g of melted butter
For the cheesecake machine:
600 grams of fresh Philadelphia style cheese
150 g of sugar
3 eggs
The zest of 2 lemons
The juice of 1 lemon
1 tablespoon of flour
For the lemon curd:
3 lemons
150 g of sugar
3 eggs
100 g Butter
For decoration:
A couple of lemon jars
A couple of mint leaves
Steps of Preparation:
1. Mix biscuits and stir in melted butter. Cupping in a mold. Bake at 180°C for 10 minutes.
2. Whip grated cheese with sugar. Add eggs one by one then flour, zest and lemon juice.
3. Pour on the base and bake at 160°C for 45 minutes in the Bain-Marie. Letting it cool down.
4. For lemon curd: heat the juice and zest of lemon with sugar. Add the beaten eggs and cook over soft heat while stirring.
5. Out of the fire add the butter in bits. Smooth out and let it lay.
6. Spread lemon curd on cold cheesecake.
7. Free 4 hours minimum.
8. Garnish with lemon and mint zest before serving.
