Dive into the zesty world of lemon cheesecake with this divine recipe, marrying the tangy essence of lemons with the creamy, luxurious texture of cheesecake. Perfect for lemon lovers, this dessert combines a lemon cream filling, a crunchy biscuit base, and a velvety mascarpone whipped cream that will tantalize your taste buds.
Why You’ll Love This: This Lemon Cheesecake Delight stands out for its perfect balance of tangy and sweet, coupled with a variety of textures that make every bite exciting. The homemade lemon cream adds a fresh burst of flavor that can’t be beaten, while the mascarpone whipped cream introduces a smooth finish that complements the crisp biscuit base beautifully.
Perfect Occasion: Ideal for any gathering that calls for a touch of elegance, from brunches and afternoon teas to dinner parties and special occasions like anniversaries or birthdays. This dessert promises to be a crowd-pleaser, leaving a memorable impression on your guests with its sophisticated flavor profile and stunning presentation.
Decoration Tips: Enhance the beauty of your Lemon Cheesecake Delight with some simple yet elegant decoration tips:
- Garnish with thinly sliced lemon rounds or zest for a pop of color and to hint at the flavors within.
- A sprinkle of powdered sugar over the top can add a touch of sweetness and sophistication.
- Edible flowers or fresh mint leaves can introduce a fresh visual element that complements the lemon theme.
Lemon Cream:
- 120 ml of lemon juice
- 120g of granulated sugar
- 175g of butter
- 3 eggs
- In a saucepan, whisk together the eggs, sugar, and lemon juice. Heat the mixture over low heat, stirring constantly, until it thickens (about 3 minutes). Remove from the heat, allow to cool slightly, then stir in the butter cut into pieces until smooth. Let the cream cool completely.
Biscuit Base:
- Crush 300g of shortbread biscuits and mix with 100-120g of melted butter.
Mascarpone Whipped Cream:
- 250g of mascarpone
- 50 ml of heavy cream (30% fat)
- 1 tablespoon of powdered sugar
- Whip the heavy cream with the powdered sugar until soft peaks form, then fold in the cold mascarpone. Set aside 130g of the lemon cream, and incorporate the remainder into the mascarpone mixture. Spread this over the biscuit base and refrigerate overnight.
- The next day, gently warm the reserved 130g of lemon cream (not too hot) and pour it over the cheesecake.
Enjoy this luscious Lemon Cheesecake Delight, a dessert that promises a burst of citrus joy in every creamy, crunchy bite. Enjoy!
