The Easter Lemon Cheesecake is quick to make, but it takes three hours to chill the finished dessert.
It is necessary
- For ten servings:
- - fried almond flakes - 3/4 cup;
- - sugar - 1, 5 cups;
- - mascarpone cheese - 230 g;
- - matzo - 0, 6 glasses;
- - butter - 8 tbsp. spoons;
- - salt - 1/4 teaspoon;
- - three eggs;
- - lemon peel - 2 tsp;
- - vanilla extract - 1 tsp.
Instructions
Step 1
Put the oven to preheat to 180 degrees.
Step 2
Grind almonds, half sugar, matzo and salt in a food processor until smooth. Transfer to a bowl, add soft butter. Stir, put the resulting dough in a shallow dish, spreading the dough over it. Bake for 15 minutes until golden brown. Refrigerate without removing from the mold.
Step 3
Reduce the temperature to 150 degrees.
Step 4
Whisk the mascarpone and the remaining sugar in a bowl with a mixer. Add eggs, then lemon zest, vanilla.
Step 5
Place the dish on a baking sheet, fill the cake with the filling, wash it down for about 50 minutes, until the filling at the edges hardens, but in the center it should remain jelly-like. Take out the pie, refrigerate for three hours.
