Intense lemon cheesecake with thermomix

Preparation of intense lemon cheesecake with thermomix

BASE ELABORATION

1. Cookies to the glass, we are going to process them in two batches,
2. 6 seconds / speed 8
3. Transfer to a bowl and add the zest. We mix. Now we pour in the melted butter, mix.
4. We line the base of the mold with baking paper, and grease the sides.
5. We overturn the dough and cover the base and the sides a little.
6. We take to the fridge

PREPARATION STUFFED

1. glass cheese,
2. 30 seconds / speed 4
3. we add the sugar,
4. 30 seconds / speed 4
5. now,
6. 30 seconds / speed 3
7. We are adding the eggs one by one, until the first one is added, we do not add the next one.
8. Followed the essence and cream,
9. 5 seconds / speed 3
10. it is time to add the lemon juice,
11. 5 seconds / speed 3
12. finally the flour and zest,
13. 5 seconds / speed 3
14. Optionally, we ask to add a little coloring, mix.
15. We removed the base of the fridge and turned it over.
16. Oven previously preheated to 160°, heat up and down
17. Bake for 30 min, then turn off and leave in the oven for 20 min, after that time, we open the oven door a little and leave another 20 min. (we will do this so that our cake, due to the contrast in temperatures, does not crack). Now we remove and let cool on a rack (without demoulding).
18. Once cold, we take it to the fridge (without unmolding), about 4/6 hours

DECOR

1. We mount the cream with the sugar, butterfly in blades and speed 3.5.
2. Place half in a piping bag and add a little colouring, pour another little cream into the piping bag, add another little colouring, and finish by pouring the remaining cream. (In this way, the cream is not completely dyed, but little threads of color will be appreciated. (This method is completely optional, but it seemed cute to me and I think it turned out pretty.
3. After the resting time of our cake, we take it out of the fridge, unmold, decorate and taste.
4. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION.