New York Cheesecake with lemon


Components:
BOTTOM
20 grams of biscuits
10 grams of butter

CURD
75 grams of semi-fat cottage cheese ground three times (or Philadelphia cream cheese)
18 grams of powdered sugar
4 eggs
vanilla pod pulp (or 2 teaspoons of vanilla sugar)
2 flat tablespoons of potato flour
1/2 cup of 18% thick sour cream
3 teaspoons of lemon juice

ICING
20 dag of thick, sour cream 18%
1.5 tablespoons of powdered sugar
1.5 teaspoons of vanilla sugar
3 tablespoons of lemon juice (or a little less according to your own taste)

Take all the ingredients for the cheesecake out of the refrigerator beforehand to warm. Grind the semi-skimmed curd three times in a grinder.

Line the bottom of the springform tin (diameter 21 cm) with double-folded aluminum foil, releasing a lot of foil outside, and then fold it upwards on the sides of the mold. From the outside, carefully wrap the sides and bottom of the springform tin with double folded foil, fold all layers of foil slightly inwards at the top of the springform tin. The cheesecake will be baked in a water bath *.
Bottom:
Crumble the biscuits, blend to a fine sand with a blender. Add the melted, slightly cooled butter and mix. Put the cookie dough on the bottom and sides of the springform pan (about 2 cm high), align and press firmly. Put in the fridge while the cheese mass is being prepared.
Curd:
At this point, turn on the oven, set the temperature to 170 degrees C (heater up – down), without hot air.

Mix the ground curd and half of the powdered sugar with a mixer on low speed. Mix the eggs and the rest of the powdered sugar until the ingredients combine (not too long, do not beat until fluffy, just toss). Add to cheese and mix only until ingredients are combined. Then add vanilla sugar, potato flour and cream, mix briefly at low speed. Finally, add the lemon juice and mix gently.
Baking:
Pour the cheese mass onto the bottom of the cookie. Put in a preheated oven to 170 degrees C on the second shelf from the bottom and bake in a water bath * for about 80 – 90 minutes (I roasted 83 minutes). Then remove the springform cake (along with the water mold) and spread the cream glaze over the hot cheesecake. Leave to cool for the glaze to evaporate, do not bake. As soon as the cheesecake cake tin has cooled down slightly, remove it from the water and put it on a board. Allow to cool for about 1 hour, remove the foil from the sides, put on a dry board. Then let it cool down completely. When the cheesecake is cool, cut it with a knife, remove it from the springform pan and put in the fridge for a few hours or overnight.

Enjoy your meal!
Icing:
Mix the cream, powdered sugar, vanilla sugar and lemon juice thoroughly (rub with the outside of the spoon).
Hint:

  • cheesecake baked in a water bath – put the cheesecake cake tin into a larger mold or a casserole dish, into which we pour boiling water up to half the height of the springform pan;

We can replace the ground curd three times with Philadelphia cream cheese. We can replace the biscuits with whole grain cookies, digestive or sponge cakes (just what we have at home :)). We can add less lemon juice to the topping or omit it altogether, but as for me everything is ok. Lemon juice we add, among others for a more intense, expressive taste of the glaze and that the glaze does not lose its white color.

izvor net

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