Lemon Cheesecake

8 servings

120 minutes

Lemon cheesecake is an elegant combination of tenderness and refreshing citrus notes. This dessert originates from American cuisine, where cheesecake became a symbol of exquisite delicacy. The light texture of the cream cheese and yogurt is harmoniously complemented by the bright flavor of lemon juice and zest. The crunchy base made from 'Yubileynoye' cookies adds contrast to the dessert, making each bite unforgettable. The cheesecake is prepared in a water bath, ensuring its special airiness and creamy structure. Cooling it in the refrigerator enhances the flavor and makes it the perfect ending to any dinner. Served with a cup of fragrant tea or fresh fruits, it highlights its sophistication. Lemon cheesecake embodies freshness and tenderness in one dessert capable of winning over gourmet hearts.

Energy value per serving

• Calories: 277.3
• Proteins: 8.6g
• Fats: 15.7g
• Carbohydrates: 26.4g

Ingredients

• Orange juice: 50 ml
• Cookies ""Jubilee"": 150 g
• Curd cream: 400 g
• Natural low-fat yogurt: 350 g
• Chicken egg: 2 pc
• Potato starch: 1.5 tbsp
• Sugar: 3 tbsp
• Lemon zest: 1 tsp
• Lemon juice: 50 ml

Cooking steps

1. Preheat the oven to 180 degrees.

2. Crush the cookies in a blender. Add juice to the cookies and mix well. Spread the resulting mixture in a round springform pan with a diameter of 21 cm and smooth it out.

   Required ingredients:

   • Cookies ""Jubilee"": 150 g
   • Orange juice: 50 ml

3. In a blender, mix cottage cheese cream (can be low-fat), yogurt, and sugar until smooth, then add lemon juice and zest.

   Required ingredients:

   • Curd cream: 400 g
   • Natural low-fat yogurt: 350 g
   • Sugar: 3 tablespoons
   • Lemon juice: 50 ml
   • Lemon zest: 1 teaspoon

4. Add the eggs and beat the mixture again.

   Required ingredients:

   • Chicken egg: 2 pieces

5. Add starch and beat well again. Pour the mixture into the prepared mold.

   Required ingredients:

   • Potato starch: 1.5 tablespoon

6. Wrap the mold in foil, as the cheesecake is prepared in a water bath.

7. In a form slightly larger in diameter than the cheesecake form, pour water so that it reaches halfway up the cheesecake form, cover the pie with foil, and place it in the oven for 50 minutes.

8. After 50 minutes, turn off the oven and leave the cheesecake inside to cool.

9. Remove the cheesecake from the oven and the water bath, remove the foil, and place it in the refrigerator for 1 hour.

10. Remove from the fridge, run a knife along the edge of the mold, and carefully remove the mold. Transfer the cheesecake to a plate and serve.