We went to Paris for the weekend, see friends and families and greeting a
new baby girl to the world. A very nice break, full of great food and as you
can see on the picture, some cooking.
Inspiring myself from my Aunt and Godmother M-L, and working on this recipe for
years, I give you the lightest and more umami lemon cheesecake ever. No
sourness, no thick, compact and heavy mouthful.
The tangy and zesty taste of lemon, combined with the softness of cream
cheese and the sweetness of the crust. This is to die for.
I usually write long articles before the recipe appears but it would just
be cruel in this case!
So here it is.
Ingredients:
600g of
cream cheese. I use St Moret as it is slightly salty
300g of
speculos/bastogne
90g of
butter (that can be replaced easily with coconut oil but I haven’t tested)
170g of
unrefined ugar
2 organic
lemons
4 eggs
(yolk separated from the white)
2 large
pinches of salt
1. Heat up the oven at 160°C on
traditional oven function.
2. Crush the speculos/bastogne.
3. Melt the butter/coconut oil.
4. Mix the butter with the
speculos/bastogne and 20g of sugar.
5. Butter/oil a high sided pie dish and
spread the speculos mixture at the bottom. Use a glass to press the crumbs.
Press well or they will mix with the dough.
6. Keep in the fridge while you prepare
the rest.
7. Grate the zest of the two lemons.
8. From then onwards I use a mixer but
you can also do it by hand. Put the egg yolks, 100g of sugar, the cream cheese
and the salt in the mixer and mix until all the ingredients are blended
together. Add the lemon zest and mix a little more.
9. Whip the whites until stiff and
foamy. During the whipping process add the remaining 50g of sugar little by
little. This will help keep the whites stiff.
10. Move the creamy preparation from the
mixer to a large bowl and slowly incorporate the egg whites one large spoonful at
a time. I use a wooden spoon and bring the creamy mixture on top of the egg
white until they are fully blended in. Don’t wait or the whites will fall down
and melt back to a liquid!
11. Once you have your light and creamy preparation,
pour over the speculos bottom, in the pie dish.
12. Cook for 40-45 minutes.
13. Once out of the oven let the cheesecake
cool down before removing the dish.
Devour cold,
garnished with fruits. Strawberries, raspberries, red currants depending on the
season. You’ll notice I used raspberries which are not exactly in season yet
but I just couldn’t resist…
This
cheesecakes gets even better after a day or two in a sealed container in the
fridge.
Let us know
what you think once you’ve tried it!
R.
