Lemon cheesecake

Recently I've been preaching much about healthy eating and the benefits of dieting. But when it comes to cheesecakes, sorry, I cannot resist. Lithuanian cuisine cannot boast of any kind of cheesecake so the first time I tasted a cheesecake was about 7 years ago in Germany. That was just a store bought frozen cheesecake but it was so different from what I'd tasted before and I loved the taste so much. Since then I have been enjoying cheesecakes only in Starbuck's ( very very rarely), on several occasions I tried to make my own. Even though they were tasty, the flavour was different. Few months ago I came across a photo of this cheesecake in a Turkish food magazine Lezzet ( it was one of the winning recipes in a competition where people had to use yogurt as an ingredient) and it was on my mind since then. There was no occasion, but yesterday we were throwing a dinner party at home and I couldn't resist and made it. It was the best cheesecake I've ever made and very close to or the same as that one from German memories.

What we need:

2 packs of wholemeal biscuits
75 gr butter
1kg of süzme yogurt ( it is like cream cheese just a bit lighter, in other words, yogurt cheese)
1 tbsp of starch
1 pack of vanilla pudding
150 gr of sugar
3 eggs
zest of 2 lemons

for lemon sauce:

2 egg yoks
80 ml lemon juice
150 gr sugar
60 gr butter
1 lemon zest
fresh mint and lemon slices for decorations

What we have to do:

1. Put biscuits into a blender and blend it into crumbles. Melt butter and mix it in the biscuits. Put the mixture into a baking tray. Press it evenly.
3. Mix yogurt with sugar, then mix in eggs one by one, add starch and vanilla pudding, lemon zest. ( I mixed with a mixer and it makes the mixture very fluffy and creamy). Pour it over the biscuits.
4. Pre-heat the oven 150C and bake for 1 hour. Then turn the oven off, open the door a bit and let the cheesecake cool in the oven. Then place it into a fridge for 8 hours or overnight.
5. Make the sauce by mixing all the ingredients ( egg yoks, lemon juice, butter and lemon zest) and slowly bring it to boil by mixing constantly. When the sauce thickens a bit, turn it off and let it cool, then pour over the cheesecake and place it in a fridge until serving.
6. Decorate with a slice of lemon and min leave. ( In a photo I put it next to the cake but originally the slice of lemon was on each piece of cake). Enjoy!!!

7. It makes 8 generous servings.
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