Lemon Cheesecake with fresh strawberries


This Lemon cheesecake is stylish, delicious and versatile, and your guests will think you went through a lot of fuss to prepare it.

Read the full recipe below


For the crust:
100 gr of wheat flour
2 tablespoons of sugar
½ teaspoon baking powder
60 gr of cold butter
1 egg yolk
For the filling:
500 gr of cheesecake curd cheese
250 gr ricotta (or mascarpone)
2/3 cup of sugar
60 gr cream pudding
1 teaspoon vanilla sugar
1 egg
For the topping:
1 jar of Garden Tales lemon jam
Fresh strawberries

Let’s get started!

Line the base of a 24cm spring-form cake tin by putting a piece of parchment paper on top of the tin base, and then clip the side to adjust the paper correctly. Brush the sides of the spring-form pan with butter and cover it also with parchment paper.

Pour flour on the pastry board or into a bowl, adding sugar, baking powder, and cold butter diced into cubes. Chop the ingredients with a knife until a fine crumble is formed. Add the yolk and quickly knead the ingredients into a solid dough.

Press the mixture into the bottom of the pan and put it in the fridge for about 15 minutes. Preheat the oven to 180 degrees C, and then put the spring-form pan with the dough into the oven and bake it until it becomes golden brown for about 15 – 20 minutes.

In the meantime, prepare the cheesecake filling. Add the curd cheese, ricotta or mascarpone, sugar, powdered custard, and vanilla sugar into the bowl, and blend briefly until the ingredients are combined. Then add the egg, and mix again.

When the crust is ready, take it out from the oven, add the cheese mixture to the baked bottom, and smooth the surface. Place it in the oven again, and bake it for around 30 minutes. After 1 hour, spread the surface of the cake with a whole jar of Garden Tales lemon jam and leave the cheesecake for at least 2-3 hours in the fridge.

You can decorate the cheesecake with fresh strawberries before serving.

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