Dessert

Simple lemon cheesecake

Total time:
0 mins
Serves:
8
Simple lemon cheesecake (Marc Fosh)

Recipe Rating:

Rating 3

(59)

Method

Preparation:
0 mins
Cooking:
0 mins
Serves:
8
Difficulty:

[Missing text '/recipes/details/difficulty' for 'English (United Kingdom)'] 0

  1. For the cake crust, place the digestive biscuits in the food processor bowl of Braun’s TributeCollection Kitchen machine KM 3050 and mix on full speed to create a fine crumbly texture.
  2. Add the melted butter to this and pulse to create a thicker texture.
  3. Press the crumbly mixture into the base of a 20 cm round tart mould. Chill in the refrigerator to firm up.
  4. For the cheesecake, use the whisk attachment and place the light cream cheese, the ricotta and icing sugar in the dough bowl and whisk. Start whisking at medium speed then gradually accelerate until the mixture is thick and smooth. Fold in the lemon zest and set aside.
  5. Soak the gelatin leaves in cold water and then melt them in the juice of 3 lemons over a low heat. It is important that the juice is not brought to a boil.
  6. Beat the gelatin mixture into the cheese mix, then spoon everything on top of the biscuit base. Place in the refrigerator and chill until set. To serve, dust the cheesecake with powdered sugar and serve with red berries.
This recipe was prepared using Braun’s TributeCollection Kitchen machine KM 3050food processor bowl and dough bowl with its whisk attachment.

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