Baked Lemon Cheesecake
10 servings
75 minutes
Baked lemon cheesecake is an exquisite dessert of American cuisine that captivates gourmets with its rich citrus flavor and delicate texture. Historically, cheesecake originated in Ancient Greece, but the modern version with cream cheese became popular in the USA. The lemon adds a refreshing tartness that harmonizes with the creamy base. The crunchy almond-cookie crust serves as the perfect foundation for the airy cream-lemon layer. Baking at a low temperature makes it dense yet soft. The finishing touch is caramelized lemon slices that add a subtle sweetness. This dessert is perfect for tea parties, celebrations, and special moments, offering each bite a delightful combination of creamy tenderness and sunny citrus brightness.
1
Melt unsalted butter in a water bath. Crumble the shortbread cookies. Crush the almonds. Mix all the ingredients.
- Butter: 40 g
- Shortbread: 150 g
- Almond: 40 g
2
Grease the bottom and sides of a 20 cm diameter form with deep sides with oil. Line with parchment. Place the prepared mixture, pack tightly, and refrigerate for 20 minutes.
3
Beat the eggs, mix with cream cheese, 3 tablespoons of sugar, sour cream, starch, zest and juice of 2 lemons, and seedless vanilla. Place on the prepared base.
- Chicken egg: 3 pieces
- Cream cheese: 625 g
- Sugar: 7 tablespoons
- Sour cream: 175 g
- Potato starch: 1 tablespoon
- Lemon: 3 pieces
- Vanilla pod: 0.5 piece
4
Preheat the oven to 140 degrees. Bake the dish for 45 minutes to 1 hour.
5
Slice 1 lemon thinly, remove seeds, sprinkle with 4 tablespoons of sugar in a small pot, cover with water, bring to a boil, and cook for 5-10 minutes. Place the lemon on a rack lined with paper, let it drain, and cool.
- Lemon: 3 pieces
- Sugar: 7 tablespoons
6
Remove the cake from the oven, let it cool in the mold. Take it out of the mold, decorate with lemon, and serve.
