Lemon Cheesecake
Indulge in a delightful Lemon Cheesecake featuring a crunchy oat biscuit base, topped with a smooth and creamy filling of cream cheese, sugar, eggs, cream, and lemon zest, all crowned with a glossy layer of lemon curd and garnished with fresh raspberries, blueberries, and mint leaves for a refreshing touch.
Ingredients
For the Base:
- 2 packs of oat biscuits
- 150 grams of butter
For the Cream:
- 2 packs of cream cheese (400 grams)
- 1 cup of granulated sugar
- 1 packet of vanilla sugar
- 2 eggs
- 1 packet of cream (200 ml)
- 3 tablespoons of flour
- Zest of 1 lemon
For the Topping:
- 320 grams of lemon curd
- Raspberries
- Blueberries
- Mint
Instructions
Prepare the Base:
- Crush the oat biscuits in a food processor.
- Melt the butter and mix it with the crushed biscuits.
- Press the biscuit mixture firmly into the bottom of a springform pan to form the base.
Prepare the Cream:
- Whisk the eggs and sugar together.
- Add the cream cheese and cream, and continue whisking.
- Sift and add the remaining ingredients, then mix until smooth.
Bake:
- Pour the cream mixture over the biscuit base and bake in a preheated oven at 170°C (338°F).
- Bake for about 25 minutes, or until the top turns golden.
Cool and Serve:
- Let the cheesecake cool completely.
- Spread the lemon curd on top and decorate as desired.
- For best results, make it a day in advance. Enjoy!
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