Lemon Cheesecake with Cookie Crust
A lemon cheesecake with a cookie crust featuring fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g butter cookies
- 150 g butter
- 50 g ground hazelnuts
- 80 g brown sugar
- 200 g Blueberries
- 1 untreated lemon
- 400 g cream cheese
- 400 g quark
- 40 g starch
- 60 g sugar
- 2 tbsp vanilla sugar
- 3 eggs
- 1 pinch salt
- 2 sheets white gelatin
- 100 ml lemon juice
- 50 ml orange juice
- 4 tbsp sugar
Instructions
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1.
Preheat the oven to 160°C fan.
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2.
For the crust, finely crumble the cookies. Melt the butter and mix with the cookies, hazelnuts, and sugar. Line a springform pan with parchment paper. Press the cookie mixture into the bottom of the pan evenly with a spoon.
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3.
Rinse the blueberries, pat dry. Wash the lemon hot, dry it, grate the zest and squeeze the juice. Whisk together the cream cheese, quark, starch, sugar, vanilla sugar, eggs, salt, lemon juice, and zest.
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4.
Spread about half of the mixture over the crust and scatter the blueberries on top. Pour the remaining quark mixture over and smooth the surface. Cover the pan with foil and poke a few holes. Bake in the preheated oven for 50-60 minutes. Let cool in the pan.
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5.
For the glaze, soak gelatin in cold water. Heat lemon juice, orange juice, and sugar until the sugar dissolves. Dissolve the drained gelatin into the mixture and let it cool slightly. Spread over the cheesecake and chill in the fridge for at least 3 hours.
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6.
To release the cake from the pan, dip a knife in hot water and run once around the rim. Lift the edge and transfer the cake to a plate. Garnish with candied lemon and sugar lettering if desired and serve.
