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Lemon cheesecake

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Lemon cheesecake

This is my first cheesecake. Made... and fell in love! Simple and easy! Tender, juicy and extremely tasty!


Cooking time- Number of servings-

Ingredients for Lemon cheesecake




Step-by-step instruction of cooking Lemon cheesecake


Step 1

Melt cocoa butter. Cookies to be ground in a blender to a state of crumbs. Mix the butter and crushed cookies until smooth. Spread the mixture into the form. If you take a split mold, then wrap it with foil, so that in future no water leaked inside. With glasses well giving ground. Preheat the oven to 170 degrees and put on 10 minutes in the form of cookies. Remove and let cool.Melt cocoa butter. Cookies to be ground in a blender to a state of crumbs. Mix the butter and crushed cookies until smooth. Spread the mixture into the form. If you take a split mold, then wrap it with foil, so that in future no water leaked inside. With glasses well giving ground. Preheat the oven to 170 degrees and put on 10 minutes in the form of cookies. Remove and let cool.


Step 2

Prepare the cream. Cottage cheese and mascarpone whisk until smooth. But not for long.Prepare the cream. Cottage cheese and mascarpone whisk until smooth. But not for long.


Step 3

Spread the cream on "cake" cookie. Level.Spread the cream on "cake" cookie. Level.


Step 4

Put the form in a deeper form and fill it with hot water on 2-3 cm put our cheesecake in the oven at 150 degrees for an hour! Be guided by your oven. Cake should be lightly browned. Cool. Ready! You can drink tea!Put the form in a deeper form and fill it with hot water on 2-3 cm put our cheesecake in the oven at 150 degrees for an hour! Be guided by your oven. Cake should be lightly browned. Cool. Ready! You can drink tea!