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Exquisite lemon cheesecake with preserved lemon filling: a symphony of citrus delights

Exquisite lemon cheesecake with preserved lemon filling: a symphony of citrus delights

This lemon cheesecake combines a buttery graham cracker crust with a velvety cream cheese filling, infused with vibrant lemon essence. replaces the word nice with emptypped with delicious lemon curd and a tangy sour cream topping, this dessert is crowned with beautifully candied lemons, creating a stunning visual and taste sensation. The variety of textures and balance of sweet and tangy flavors make this cheesecake an unforgettable treat for all the senses.

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Why you'll love it: This recipe offers a multi-layered experience, with each component adding depth and complexity. The rich, creamy cheesecake base with its lemony zest is perfectly complemented by the homemade lemon curd, delivering a burst of citrus flavor that cuts through the richness. The layer of sour cream introduces a refreshing tang that balances the overall sweetness, while the preserved lemons provide a delicious chew and a jaw-dropping finish.

Perfect occasion: This lemon cheesecake is perfect for special occasions such as birthdays, anniversaries, and holiday get-togethers. It is particularly suited to spring and summer celebrations, when citrus flavors are particularly appealing. This dessert is also ideal for impressing guests at dinner parties or as a luxurious treat to end a family meal.

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Decorating Tips: For an even more elegant presentation, arrange the candied lemon slices in a spiral or in concentric circles on the cheesecake. You can sprinkle finely grated lemon zest or a few mint leaves around the edges for a pop of color. If desired, additional whipped cream around the edges can add a touch of sophistication.

Ingredients:

  • For the Lemon Curd:
    • 3 large egg yolks
    • ¼ cup + 2 tablespoons granulated sugar
    • ¼ cup freshly squeezed lemon juice
    • ¼ cup salted butter, room temperature, cut into cubes
    • 1 tablespoon of heavy cream
  • For the dough:
    • 1 ¾ cup graham cracker crumbs
    • ½ cup salted butter, melted
    • 2 tablespoons of granulated sugar
  • For the filling:
    • 8 ounces cream cheese, softened
    • ½ cup granulated sugar
    • ⅓ cup heavy cream
    • 2 to 4 drops of pure lemon oil (or ½ to 1 tablespoon of pure lemon extract)
    • ½ tablespoon of pure vanilla extract
    • 1 large egg, room temperature
  • For the sour cream layer:
    • ¾ cup sour cream
    • 3 tablespoons of granulated sugar
    • ¼ teaspoon pure vanilla extract
  • For the whipped cream:
    • ½ cup heavy cream
    • 2 tablespoons of granulated sugar
  • For the candied lemons:
    • 1 cup granulated sugar
    • 1 cup of water
    • 2 lemons, sliced ​​¼ inch thick
  1. Prepare the Lemon Curd:
    • Mix the egg yolks, sugar and lemon juice in a saucepan. Cook over low heat, stirring constantly, until thickened. Add the butter cubes one by one, then add the heavy cream. Filter and refrigerate.
  2. Prepare the crust:
    • Mix graham cracker crumbs, melted butter and sugar. Press evenly into cheesecake pan and set aside.
  3. Cheesecake filling:
    • Beat cream cheese and sugar until fluffy. Stir in heavy cream, lemon oil, vanilla, then egg until well combined. Pour over crust. Cook in a water bath at 350°F for 65 to 75 minutes.
  4. replaces the word nice with empty assemble:
    • Cool the cheesecake in the pan, then refrigerate for 2-3 hours. Spread the sour cream mixture, then the lemon curd over the chilled cheesecake. Refrigerate.
  5. Candied lemons:
    • Simmer the lemon slices in a sugar-water mixture for 20 minutes. Dry overnight and sweeten before decorating the cheesecake.

Serve this decadent lemon cheesecake and delight in the layers of lemony sweetness and creamy textures, perfect for any celebratory occasion or as a special treat for lemon lovers.

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