Lemon Cream Cheesecake
Prep: 30min
|
Servings: 12
|
Cook: T0M
Cream cheese with lemon is a recipe featuring fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 sponge cake base
- 750 g low‑fat quark
- 100 g sugar
- 6 sheets white gelatin
- 1 packet vanilla sugar
- 0.5 lemon (freshly squeezed juice)
- 2 tbsp lemon zest
- 250 g whipping cream
- 250 g whipping cream
- 1 packet cream stabilizer
- Lime slice
- mint
- powdered sugar
Instructions
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1.
Soak gelatin in cold water.
-
2.
Whisk quark with sugar, vanilla sugar, lemon juice and zest. Dissolve the soaked gelatin in a small pot over low heat and stir into the quark mixture. Beat whipping cream until stiff peaks form and fold it in.
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3.
Cut the sponge cake base horizontally once, place a ring around the lower half, spread the cream on top and smooth it out, then set the upper base on top. Chill the cheesecake for several hours to firm up.
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4.
For decoration beat the remaining cream with stabilizer until stiff. Dust the cheesecake with powdered sugar and garnish with cream swirls, lime slices and mint leaves.
