Lemon Cheesecake

Lemon Cheesecake

Suitable for
vegetarians
Gluten-free
product
Certified
Organic
  • 2 packs of LU® plain biscuits
  • 60 g of butter
  • 600 g of Philadelphia® cream cheese
  • 150 g of cream
  • 100 g of sugar
  • 2 bags of vanilla sugar
  • 3 eggs
  • 15 g of flour
  • zest of a lime
  • 1 tablespoons orange blossom water
  • vanilla powder (optional)

Mix the biscuits into a fine powder and mix with the melted butter.
Line the bottom of a hinge pan with parchment paper and spread the mixture.
Pack well and bake for 10 minutes at 180 ° C.
Whip the Philadelphia®. Add the cream and whip again.
Grate the zest of the lemon and add it to the mixture.
Pour in the sugar and vanilla sugar. Ride in snow not too firm 2 egg whites
Add the eggs one at a time by not finishing the whites. Lastly add the flour.
Place the mixture on the bottom of the cheesecake and bake for 10 minutes at 210 ° C, then 1 hour at 110 ° C.
Leave the cheesecake in the oven for about 1 hour and then keep it in the refrigerator overnight.

This recipe uses



Chilled
HK$ 25.00
- +


Chilled
HK$ 33.00
- +
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