administratorThis cheesecake has a texture similar to a no-bake cheesecake, but it’s baked on a base with meringue. It’s a very light dessert, though slightly indulgent in calories.
Ingredients:
Cake Base:
100 g butter
100 g sugar
4 eggs
1 packet of vanilla sugar
125 g flour
2 tsp baking powder
175 g sugar
Pinch of salt
Lemon Filling:
1 lemon jelly (for 500 ml water)
200 g creamy cheese (Philadelphia, mascarpone, or similar)
100 g thick sour cream
500 ml heavy cream
3 tbsp sugar
2 packets of vanilla sugar
Juice and zest of 1 lemon
Instructions:
Cake Base:
Cream the butter with the sugar and vanilla sugar. Gradually add the egg yolks, one at a time, while continuing to mix.
Combine the flour with baking powder and gently fold it into the egg mixture. Divide the batter evenly into two 26 cm (10-inch) springform pans.
Beat the egg whites with a pinch of salt until stiff peaks form. Spread the meringue over the batter in both pans.
Bake at 175 ºC (350 ºF) for about 15–18 minutes, or until the meringue turns golden. Remove from the oven and let cool.
Lemon Filling:
Prepare the jelly with 500 ml of hot water and set aside to cool (ensure it doesn’t set completely).
In a bowl, combine the creamy cheese, sour cream, and vanilla sugar. Add the lemon zest and juice, then fold in the cooled jelly. Chill in the refrigerator until it starts to thicken slightly.
Whip the heavy cream, adding 3 tbsp sugar at the end. Gently fold the whipped cream into the lemon mixture.
Pour the filling over the cake in one of the pans. Carefully lift the second cake with meringue and place it on top of the filling.
Refrigerate for several hours until set. Decorate as desired, e.g., with lemon slices.
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