Easter Lemon Cheesecake

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Easter Lemon Cheesecake
Easter Lemon Cheesecake

Video: Easter Lemon Cheesecake

Video: Easter Lemon Cheesecake
Video: No-Bake Lemon Cheesecake 2024, March
Anonim

The Easter Lemon Cheesecake is quick to make, but it takes three hours to chill the finished dessert.

Easter Lemon Cheesecake
Easter Lemon Cheesecake

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.

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