This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello comrades. Pastry Saint Friday is here, sweetening the entire group. Today I leave you the recipe for a delicious cheese and intense lemon cake.
It is very creamy and delicious. I hope you like it and I encourage you to do it 🍋😋
Intense lemon cheesecake with thermomix
Intense lemon cheesecake with thermomix
People
6
Cooking Time:
40 minutes
Total Time
40 minutes
Kitchen Spanish cuisine
Category:
desserts with thermomix
Ingredients of intense lemon cheesecake with thermomix
BASE INGREDIENTS
300 grams cookies
125 grams butter (melted)
Zest of 1 lemon
FILLING INGREDIENTS
675 grams cream cheese
180 grams sugar
4 eggs
vanilla essence
75 ml whipping cream
80 ml lemon juice
Zest of 1 large lemon or 2 small ones
1 and a half tablespoons of flour (or 1 tablespoon cornstarch)
Yellow coloring (optional)
DECORATION
200 ml whipping cream
20 grams powdered sugar
Dye droplets (optional)
Preparation of intense lemon cheesecake with thermomix
BASE PREPARATION
Glass cookies, we are going to process them in two batches,
6 seconds / speed 8
We put it aside in a bowl and add the zest. We mix. Now we pour the melted butter, mix.
We line the base of the mold with baking paper, and we grease the sides.
We pour the dough and cover the base and a little on the sides.
We put it in the refrigerator
FILLING PREPARATION
Cheese in the glass,
30 seconds / speed 4
we add the sugar,
30 seconds / speed 4
now,
30 seconds / speed 3
We add the eggs one at a time, until the first one is added, we do not add the next one.
Followed the essence and cream,
5 seconds / speed 3
It’s time to add the lemon juice,
5 seconds / speed 3
finally the flour and zest,
5 seconds / speed 3
Optionally, we ask to add a little coloring, we mix.
We remove the base of the refrigerator and turn it over.
Oven preheated to 160°, heat up and down
We bake for 30 minutes, then we turn off and leave it in the oven for 20 minutes. After that time, we open the oven door a little and leave it for another 20 minutes. (We will do this so that our cake, due to the contrast in temperatures, does not crack). Now we remove and let it cool on a rack (without removing it from the mold).
Once cold, put it in the refrigerator (without removing it from the mold), for about 4/6 hours.
DECORATION
We whip the cream with the sugar, butterfly in blades and at speed 3.5.
We place half in a pastry bag and add a little bit of coloring, we put another little cream in the bag, we add another little bit of coloring and we finish by adding the remaining cream. (This way, the cream is not completely dyed, but you will see little threads of color. (This method is completely optional, but I thought it was cute and I think it turned out pretty.
After the resting time of our cake, we take it out of the refrigerator, unmold, decorate and taste.