Lemon cheesecake with cookies
Ingredients:
75 grams butter
225 grams of biscuits, milled
Filling:
450 grams of cream cheese (e.g., Philadelphia)
240 ml cream
150 grams sugar
4 eggs, divide the yolk and white
40grams plain flour
Grated zest and juice
of 1 lemon
75 grams raisins
Icing sugar for
decoration
Preheat oven to 170 g C. Lubricate split circular shape with
a diameter of 23 cm. Get the bottom of the parchment. Melt the butter in a
large frying pan over low heat. Add chipped cookie mix. Spread the mixture on
the bottom of the form and press firmly.
Filling: Put the cheese, sour cream, sugar, egg yolks,
flour, grated lemon zest and juice in a bowl. Beat with an electric mixer.
In another bowl, whip the white’s clean whisk in solid foam.
Using a large metal spoon gently add the proteins in the cheese. Add the raisins
for the cheesecake, smooth. Bake for 1 hour - 1 hour and 10 minutes, it should
remain sufficiently fluid in the middle. Leave to cool in the oven. Then gently
get out of shape and shift the dish. Sprinkle with powdered sugar.
On a note
You can use any cookies, crunchy oatmeal, ginger, coconut.
Add a large pinch of ground cinnamon or nutmeg as a basis
for extra flavor.
Instead of cookies, you can take a sponge cake finished
and trimmed the size of its forms.
To give an adult alcoholic aroma, soak raisins in rum -
they will be more succulent.
Garnish the cheesecake can be thin lemon or other fresh
fruit: raspberries, strawberries, kiwi, or small bunches of grapes.
When baking surface cracks will appear, but it will
disappear if the cheesecake will cool slowly.
Cheesecake can be stored in the refrigerator up to 4 days.
For a low-calorie alternative is to replace
the ricotta cheese or low-fat cream cheese, for example, a quark. 