Lemon cake with cream cheese
Lemon Cheesecake – A Refreshing Delight
Who doesn't love a refreshing cake that brings a touch of sunshine even on the gloomiest days? The lemon cheesecake is exactly that recipe that will delight your taste buds and bring smiles to the faces of your loved ones. With a simple sponge base and a smooth, flavorful cream, this quick dessert is perfect for any special occasion, as well as for an everyday treat. In this step-by-step guide, I will share the secrets to achieving a perfect cake, full of freshness and flavor.
Preparation time: 30 minutes
Chilling time: 4 hours
Number of servings: 10-12
Ingredients
- For the base:
- 200 g ladyfingers
- 125 g melted butter
- 1 tablespoon grated lemon zest
- For the cream:
- 250 g cream cheese (I recommend Delaco for a smooth and fluffy texture)
- 250 g lemon yogurt
- 100 g white chocolate
- 500 ml whipped cream
- 5 tablespoons milk
- 60 g sugar
- 2 packets gelatin
- For decoration:
- Glazed lemon slices
- Thinly sliced orange zest
Necessary utensils
- Food processor or blender
- Springform cake pan
- Mixing bowls
- Spatula
- Whisk for cream
- Pot for bain-marie
Preparation
1. Preparing the base:
Start by grinding the ladyfingers in the food processor until you obtain a fine powder. Add the melted butter and grated lemon zest, mixing well until the composition becomes homogeneous. This mixture will form the crunchy and aromatic base of the cake.
2. Forming the base:
Sprinkle the obtained mixture into the springform cake pan. Use your fingers or a spatula to press the mixture evenly, ensuring a compact layer is formed. Place the pan in the refrigerator to firm up while you prepare the cream.
3. Preparing the cream:
In a large bowl, mix the cream cheese with the yogurt and sugar. Beat everything until you obtain a smooth and homogeneous composition, ensuring the sugar dissolves completely.
4. Adding the chocolate:
Melt the white chocolate in a bain-marie, being careful not to let it boil. Once melted, add the milk and mix well. Let the chocolate cool slightly, then incorporate it into the cream cheese mixture, stirring gently.
5. Hydrating the gelatin:
Soak the gelatin in 20-30 ml of water for a few minutes. After it swells, melt it over low heat without boiling. Once melted, add the gelatin to the cream cheese, mixing constantly.
6. Incorporating the whipped cream:
Whip the cream until it becomes firm and slightly airy. Add the whipped cream to the cream cheese, mixing carefully to avoid losing air. This step is essential for obtaining a light and fluffy cream.
7. Assembling the cake:
Remove the base from the refrigerator and pour the cream cheese over the ladyfingers, leveling the surface with a spatula. Put the cake back in the refrigerator for 3-4 hours or until the cream sets.
8. Decorating:
After the cream has set, decorate the cake with glazed lemon slices and thinly sliced orange zest. These details not only look wonderful but also add extra flavor.
Serving
The lemon cheesecake is served cold, perfect for refreshing a warm day or impressing guests at a party. It is delicious alongside a cup of green tea or a glass of fresh lemonade.
Useful tips
- Choose quality ingredients: Use high-quality cream cheese and white chocolate to achieve excellent flavor and texture.
- Gelatin: If you prefer a vegetarian option, you can replace gelatin with agar-agar, making sure to follow the usage instructions specified on the package.
- Variations: You can try adding fresh berries to the cream cheese for a fruity flavor. Additionally, you can replace lemon yogurt with vanilla-flavored yogurt for another dimension of taste.
Nutritional information (per serving)
- Calories: approximately 350 kcal
- Protein: 5 g
- Fat: 25 g
- Carbohydrates: 30 g
Frequently asked questions
1. Can I use another type of biscuit for the base?
Yes, you can replace ladyfingers with graham crackers or oat biscuits. Choose a type of biscuit that grinds easily and combines well with butter.
2. How can I make the cake less sweet?
Reducing the amount of sugar in the cream is an option. You can also choose a white chocolate with less sugar or omit the glazed decoration.
3. How long can the cake be stored?
The cake keeps well in the refrigerator for 3-5 days, but it is best consumed within the first 2 days to enjoy its freshness.
This lemon cheesecake is not just a dessert, but an experience! Each slice will take you on a journey of flavors, and each bite will be an explosion of freshness and delicacy. So, don’t hesitate to try this simple and delicious recipe and surprise your family and friends with an extraordinary dessert. Enjoy!
Ingredients: 200 g ladyfingers, 125 g melted butter, 1 tablespoon grated lemon zest, 250 g Delaco cream cheese, something fine and fluffy with sour cream, 100 g white chocolate, 500 ml whipped cream, 5 tablespoons milk, 250 g lemon yogurt, 60 g sugar, 2 packets of gelatin.
