Hello Dear Friends,
I survived another tiring weekend. While continuing to learn the basics of pastry making step by step this week, we opened the door to flavors we have never tasted before and techniques I did not know.
My internship period, which will last for 3 months, will start soon. The internship has to be on weekdays. Again, an active, tiring but exciting process awaits me.
My favorite recipe this week was lemon cheesecake. All ingredients except gelatin are already available in the cabinets of those who like to prepare cakes and desserts at home.
No-bake cheesecakes It looks lighter and airier than cooked ones. But to get that cool look, they need a substance to keep them firm and high. This is leaf gelatin…
Let me briefly explain how it is used for those who have never used leaf gelatin before. First of all, you put your gelatin in a bowl filled with cold water (better if there is ice in it) and wait for it to soften for 1-2 minutes. You make the softened gelatin ready for use by squeezing it gently with your hand (to remove excess water) and melting it in a bain-marie or microwave oven. Of course, the usage I mentioned is valid for this and similar recipes made without cooking.
The most important thing to pay attention to is that the gelatin and cream are at the same temperature. If the cream is cold, the gelatin is hot, the appearance of your cheesecake will be lumpy. The reason for this is that the gelatin that enters the cold mixture freezes at once and cannot mix with the cream.
In order to prevent this situation, you should mix the melted gelatin, which is about to come to room temperature, with some cream and add it to all the remaining cream after melting it.
Those who ask where I can find leaf gelatin are enough to look at the shops selling cake supplies. 1 leaf costs about 1 lira. It is usually sold in packs of 5.
Finally this cheesecake You can use one of our yellow lemons while preparing the dish, but I think the sharp aroma of green mixed lemons adds a more pleasant atmosphere to the recipe.
Love…
Note: You can use a 22-24 cm circle mold.
Ingredients for Lemon Cheesecake Recipe
For Base:
- 200 g butter
- 250 g flour
- 100 gr granulated sugar
- 1-2 drops of vanilla flavoring
For the Cream:
- 400 g labneh
- 200 g sugar
- 400 g cream
- 6 sheets of gelatin
- 1 lime zest
For decoration:
- Baked lemon slices dipped in sugar
- Honey or marmalade
How To Make Lemon Cheesecake Recipe?
- Take the cold butter, flour, sugar and vanilla flavor into the mixer bowl and mix at low speed until it becomes like sand.
- Pour the base mixture you have prepared into the springform mold or the circle mold, on which you have laid foil and pinched the edges, and press it lightly with your hands so that it covers the entire surface.
- Bake in the oven preheated to 180 degrees until the bottom is browned and lightly browned.
- Take the cooked base out of the oven and let it cool. (If you used a circle mold, never remove the foil.)
- For the cream, first whip 400 g of cream at high speed, rise until it doubles and put it in a large mixing bowl.
- In another bowl, add sugar and lemon zest to the labneh and whisk.
- Put the gelatin in ice water and wait until it softens. Strain the softened gelatins and melt them in a bain-marie or microwave.
- Add the labneh mixture to the cream by mixing it from the bottom up.
- Take some of the cream mixture you have prepared into the gelatin that comes to room temperature, mix it, and then pour all the gelatin into the cream and continue mixing from the bottom up.
- Once all the gelatin and cream are mixed, pour the cream onto the cooled base in the mold. Let it freeze for at least 1 hour in the freezer.
- Take the hardened cheesecake out of the freezer. If you have a blowtorch, smooth the edges of the cheesecake by passing the outside of the mold with a blowtorch and remove it from the mold.
- If you do not have a blowtorch, wait 10-15 minutes for the cream and the edges of the base to soften and remove from the mold.
- Garnish the sides as desired and store in the refrigerator until serving.