Friday, April 5, 2013

lemon cheesecake recipe

For our Easter dinner dessert, I wanted to bake something light and springtime-y. I saw this recipe on Etsy's Pinterest board and knew I had to bake it for our Easter dessert. It's the kind of dessert that makes you wanna high-five yourself for baking it. The subtle lemon flavor mixed with the creamy topping melts in your mouth and might possibly cause your eyes to roll back in your head. It's just that mind-blowingly awesome.

Since this is an Australian recipe, I've converted the ingredients into American measures.

1 cup all-purpose flour
1/4 cup baker's superfine sugar (no, not powdered sugar. Superfine sugar should be right next to the granulated sugar at the grocery store)
8 T unsalted butter

1 &1/3 cups of softened cream cheese
2 cups plus 1 T of ricotta cheese
4 eggs
1 & 1/3 cups superfine sugar
1/4 cup lemon juice (I used a freshly squeezed lemon)
2 T finely ground lemon rind (I left this out. I hate lemon rind)
1/2 t vanilla extract
1 & 1/2 T cornstarch
1 & 1/2 T water

1 cup heavy whipping cream
1 t superfine sugar

Preheat oven to 150°C (300°F). Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm round springform tin lined with non-stick baking paper. Bake the base for 30 minutes or until golden and just cooked. Set aside. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and rind, and vanilla in a food processor and process until smooth. Place the cornflour and water in bowl and mix until smooth. Add the cornflour mixture to the cheese mixture and mix to combine. Pour over the cooked base and bake for 1 hour and 10 minutes or until light golden and just set. Turn the oven off and allow to cool in the oven with the door closed. Refrigerate for 1 hour or until cold. Beat the heavy whipping cream and sugar until soft peaks form. Top with the cream to serve. Serves 8–10.

No comments:

Post a Comment