Lemon cheesecake

Everybody loves cheesecake! But there is so many recipes around that it is difficule to decide what is the best one – without trying each one of course. Yesterday, Sheila decided to make a Lemon cheesecake and needed a good recipe. We checked our databases and here are three recipes which seem to fit her requirements. Try them, and let us know what you think.

This classic lemon cheesecake is a no-bake, make-ahead wonder. Enjoy a zingy lemon dessert in less than 30 minutes. This recipe is from celebrity chef – James Martin

Ingredients
For the biscuit base
• 10 digestive biscuits
• 75g/3oz butter, melted
• 1 tbsp clear honey
For the filling
• 700g/1½ lb mascarpone cheese
• 2 lemon, juice and zest
• 200g/7oz caster sugar, plus more to taste
• 4 tbsp icing sugar
• mint, to garnish
For the sauce
• 450g frozen summer fruits, defrosted
• icing sugar, to taste

Preparation method
1. Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.
2. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.
3. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.
4. For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.
5. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
6. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.
7. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.
8. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries.

Lemon and Almond Unbaked Cheesecake

Ingredients

Cheesecake Base:
• 3 tablespoons unsalted butter, softened
• 3 tablespoons sugar
• 1 large egg yolk
• 1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Cheese filling:
• 2 tablespoons white rum
• 2 tablespoons fresh lemon juice
• 1 envelope gelatin
• 1 1/2 pounds cream cheese, softened
• 1/2 cup heavy cream
• 4 large egg whites
• 2/3 cup sugar

Sugared Almonds:
• 1 cup (4 ounces) sliced blanched almonds
• 1 tablespoon beaten egg white
• 1/2 cup sugar

Lemon Glaze:
• 1/3 cup water
• 2 tablespoons fresh lemon juice
• 1 envelope unflavored gelatin
• 2/3 cup apple jelly
• A drop yellow food coloring
• Special equipment: 1 (3-inch) 9-inch springform pan; a 10 by 15-inch jelly-roll pan

Directions
Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.

Transfer the dough into the prepared springform pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and cool base completely.

To make the filling: Combine the rum and lemon juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.

In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth.

Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions. Pour the filling into the prepared pan and refrigerate until at least 6 hours or overnight.

To prepare the almonds: Position the rack in the middle of the oven and preheat to 325 degrees F.

Put the almonds in a jellyroll pan, pour the egg whites over them, and rub the almonds between the palms of your hands to coat evenly. Stir in the sugar. Bake for about 20 minutes, stirring often, until the almonds are well toasted and sugar has caramelized slightly. Cool, and store in a tin or jar at room temperature until ready to use.

To make the glaze: Combine the water and lemon juice in a small bowl and sprinkle the gelatin over the surface. Allow to soak for 5 minutes.
Bring the jelly to a boil and add the gelatin mixture. Return to a boil, and remove from heat. Add the food coloring and pour over the chilled cheesecake. Chill again to set the glaze.

To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter. Press the sugared almonds around the sides.
Keep refrigerated until time to serve. To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry, refrigerate leftovers.

LEMON CHEESECAKE
December 30th, 2010

1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter
CHEESECAKE:
3 (8 oz.) cream cheese, softened
1 c. sugar
3 tbsp. flour
2 tbsp. lemon juice
1 tbsp. grated lemon rind
1/2 tsp. vanilla
4 eggs (1 separated)
GLAZE:
3/4 c. sugar
2 tbsp. cornstarch
1/2 c. water
1/4 c. lemon juice
2 to 3 drops yellow food coloring (optional)

Heat oven to 325 degrees. Combine crumbs, sugar and butter. Press into bottom of 9 inch spring form pan. Bake 10 minutes. Remove. Increase oven temperature to 450 degrees.

Combine cream cheese, sugar, flour, lemon juice, lemon rind and vanilla. Mix at medium speed on electric mixer until well blended. Add 3 eggs, 1 at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crumbs. Bake at 450 degrees for 10 minutes, reduce heat to 250 degrees and continue to bake 30 minutes. Loosen cake from edge of pan then gently release spring. Cool completely before removing.

GLAZE: Combine sugar and cornstarch in small saucepan. Add water and lemon juice. Cook until clear and thickened. Add a small amount of liquid to yolk and return to pan. Cook a few minutes. Cool. Spoon over cheesecake. Chill.

Dessert Recipes – cheesecake with Bill & Sheila

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