Lemon chessecake

Lemon chessecake


  • Digestive biscuits 180g
  • Butter 100g
For the filling
  • Cow's milk ricotta 500g
  • Fresh spreadable cheese 250g
  • Icing sugar 150g
  • Lemon juice 90g
  • 2 lemons zest 
  • Fresh liquid cream 100g
  • Jelly in sheets 10g
For the glaze
  • Lemon juice 100g
  • Cornstarch 50g
  • Icing sugar 90g
  • Water 200g
  • Food dyes in yellow gel 4 drops

Start with preparing the base: first, pour the biscuits into a mixer 1, then blend them until they are reduced to crumbs 2. Transfer them to a large bowl and add the previously melted butter.

(2) Mix everything with a spoon until a uniform compound is obtained. At this point, cover a 24 cm hinge mold with parchment paper and use the biscuit mixture to recreate the base of the cheesecake by gently pressing with the back of a spoon. Leave the base to harden in the refrigerator for about 30 minutes.

(3) In the meantime, take care of preparing the cream. Soak the gelatin in cold water for about 10 minutes and sift the ricotta into a large bowl 8. Also add the cream cheese and mix everything with a whisk.

(4) Add the zest of the two lemons by grating it, then squeeze them until you get 90 g of juice, which you will filter and add to the cheese mixture.

(5) Mix everything again and also add the icing sugar continuing to mix with a spatula. At this point pour the cream into a pan; as soon as the cream has warmed up to almost boiling

(6) Turn off the heat squeeze the jelly well and, always with the heat off, add it to the hot cream stirring rapidly until it dissolves completely.

(7) Let the cream cool, then pour it a little at a time into the mixture with the cheeses  stirring, to make it mix well. At this point the 30 minutes will have passed for the firming of the biscuit base, which will have solidified. Then take it back from the fridge, then pour the cream over it, level the surface and place it in the refrigerator for at least 2 hours to firm up.

(8) At this point the cream will already be quite solid and you can start preparing the icing. Pour the icing sugar and cornstarch into a saucepan, then add 100 g of lemon juice.

(9) Add 200ml of water. Stir quickly with a whisk so as not to allow the formation of lumps. Then transfer the icing to the not too high heat and cook for 4-5 minutes until it has thickened. At this point add a few drops of yellow dye and mix again. Let it cool by stirring often, then pour the icing on the cheesecake (checking that the base is well solidified) and level it with a spatula.

(10) Once this is done, put it back in the refrigerator to firm for another 4 hours. After this time, take your lemon cheesecake out of the refrigerator, open the hinged mold, gently remove the parchment paper and transfer it to a serving plate!

Prepare the lemon cheesecake a day in advance, in this way it will reach the right consistency.

Buon appetito!

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