Lemon Cheesecake – Bruno Albouze
This 'no bake' cheesecake will stun you in many aspects. First off, the crust – if you are tired of graham crackers, here is an healthier approach: granola crust. Now, let's talk about the filling. Wether cheesecakes come out too cheesy (like my jokes ????), too salty (like the ocean), too sweet (like your puppy), too dense (like your memory foam mattress), or too light like many French cheesecake interpretations based on mousses... Well, I got the answer for you. A the perfectly balanced cheesecake you have ever dreamed of. A new concept based on ganache montée and beaten cream cheese. Citrus?... trust Buddha's hand ????
To get the full recipe go to
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A Naturally Tart, Sunny Lemon Cheesecake
This highly requested Lemon Cheesecake uses homemade lemon curd for a bright and sunny flavor. My recipe is simple and uses NO water bath with beautiful, smooth results.
Recipe:
Homemade Whipped Cream:
Ingredients
For Curd
½ cup lemon juice (fresh-squeezed is best!) (118ml)
3 large egg yolks (discard egg whites or save for meringues)
¼ cup granulated sugar (50g)
¼ teaspoon table salt
4 Tablespoons unsalted butter, cut into 4 pieces (57g)
For Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
5 Tablespoons unsalted butter, melted
For Cheesecake
24 oz cream cheese, softened (use brick-style, full-fat cream cheese) (680g)
¾ cup granulated sugar (150g)
2 large eggs, lightly beaten
½ batch homemade whipped cream, for topping (optional)
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9” springform pan (Affiliate Link):
Instructions
00:00 Introduction
Curd
00:24 Prepare curd first so it has time to cool. In a small saucepan, whisk together lemon juice, 3 egg yolks, ¼ cup (50g) sugar, and salt until combined.
01:51 Add butter and transfer saucepan to stovetop over medium-low heat. Stir or whisk constantly until butter is completely melted.
02:09 Once butter is melted, continue to stir constantly and watch the mixture until it thickens slightly and becomes more opaque. The mixture will also likely begin to simmer just below the surface once ready. Remove from heat and immediately pour curd through a fine mesh strainer into a heatproof bowl.
02:55 Allow curd to cool completely before adding to cheesecake batter (detailed below). To speed up the process, you can place a piece of wax paper against the surface of the curd (to prevent a skin from forming) and refrigerate, this typically takes about 30 minutes to cool. Meanwhile, preheat oven to 325F (160C) and prepare crust.
Crust
03:15 In a medium-sized bowl, use a fork to mix together graham cracker crumbs, sugar, and brown sugar.
03:32 Add melted butter and use your fork to toss everything together until all the crumbs are moistened. Press crumbs evenly into the bottom and up the sides of a springform pan (as high as you can, this crust should reach at least ⅔ way up the sides of the pan). I like to use a measuring cup or clean glass to press the crumbs into the pan. Set aside and prepare cheesecake filling.
Cheesecake batter
05:01 (Note that your oven should be preheating to 325F/160C at this point) In a large bowl (or the bowl of a stand mixer), combine softened cream cheese and ¾ cup (150g) sugar and beat until creamy and smooth. Scrape the sides and bottom of the bowl with a spatula.
05:43 With mixer on low-speed, gradually drizzle in lemon curd and stir until completely combined.
06:17 Add eggs, one at a time, stirring until just-combined after each addition.
06:54 Scrape sides and bottom of bowl again and stir until batter is uniform and smooth and pour cheesecake batter into prepared crust.
07:27 Transfer to center rack of 325F/165C preheated oven and bake for 40-45 minutes. The center of the cheesecake should be almost set but will still slightly jiggle in the center when jostled once the cheesecake is finished baking.
07:49 Allow to cool to room temperature for 30-60 minutes then transfer to refrigerator to chill for at least 5-6 hours before serving (I do not remove the collar from the springform pan until I am ready to serve).
08:02 Serve topped with homemade whipped cream, if desired. I made a half batch of my homemade whipped cream and used an Ateco 848 piping tip to pipe around the edge of the lemon cheesecake.
Notes
Substituting store bought curd
I don’t really recommend substituting store bought lemon curd as it may contain different ingredients or more sugar and the taste and outcome may not be quite the same. However, if you are determined to try you will need about ½ cup of curd.
Storing
Store in the refrigerator for up to 5 days. I store my cheesecake in the springform pan it was baked in and cover with foil or plastic wrap.
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Lemon Cheesecake Bars Recipe
These lemon cheesecake bars are so creamy, so rich and lemony. Easy and refreshing dessert that you must try! If you are a lemon dessert lover, you need to learn how to make lemon cheesecake.
Full printable version:
More Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
Oreo Cheesecake Bars:
Chocolate Cheesecake:
No-Bake Mango Cheesecake:
No-bake Chocolate Strawberry Cheesecake:
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Ingredients:
For the crust:
200g (7oz) Graham crackers/biscuits
90g (6 Tbsp) Butter, melted
For the filling:
2½ cups (560g) Cream cheese, room temperature
2/3 cup (160g) Sour cream
3 Eggs
2 tablespoons Lemon juice
1 teaspoon Lemon zest
1 teaspoon Vanilla extract
1 cup (200g) Sugar
For the lemon curd topping:
1/4 cup (60ml) Lemon juice
1/2 cup (120ml) water
1/2 cup (100g) Sugar
2 tablespoons (15g) Cornstarch
2 Egg yolks
Pinch Salt
1 teaspoon lemon zest
2 tablespoons (30g) Butter
Directions:
1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper. Bake for 7-10 minutes. Set aside while making the filling.
3. In a large bowl beat cream cheese, vanilla extract, lemon zest, lemon juice and sugar until smooth. Add sour cream, beat until smooth. Add eggs, one at the time, beating to combine after each addition.
4. Pour over the crust and bake for 35-40 minutes or until center is almost set. Let cool to room temperature for one hour, then refrigerate for 4 hours.
5. Make the topping: in a small saucepan place sugar, cornstarch, salt and mix. Stir in water and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. In a medium bowl whisk egg yolks, gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into the saucepan. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Stir in butter, lemon zest. Let cool slightly.
6. Pour lemon curd over the cheesecake, spread evenly, refrigerate for one hour.
7. Release from the pan, trim the edges (optional), cut into bars, decorate with mint leaves and serve.
レモンのレアチーズケーキの作り方 No-Bake Lemon Cheesecake - HidaMari Cooking
HidaMari Cooking(ひだまりクッキング)へようこそ。
このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。
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こんばんは????動画を見ていただきありがとうございます♪
最近暖かくなってきたので、さっぱりレモン味が食べたくなって
レモンのレアチーズケーキを作りました!
▷Ingredients(Φ15cm round mold):
■Bottom
70g cookie
20g melted butter
■Rare cheesecake
200g cream cheese
50g mascarpone cheese
50g granulated sugar
30ml hot water
5g sheet gelatin
150ml heavy cream
10g granulated sugar
5ml lemon juice
■Lemon curd
1 egg
50g granulated sugar
50ml lemon juice
50g unsalted butter
2g sheet gelatin
10ml hot water
■Cheese cream
50g mascarpone cheese
50ml heavy cream
9g granulated sugar
▷材料(15cm丸型1台分):
■ボトム
クッキー 70g
溶かしバター 20g
■レアチーズ
クリームチーズ 200g
マスカルポーネチーズ 50g
グラニュー糖 50g
お湯 30ml
板ゼラチン 5g
生クリーム 150ml
グラニュー糖 10g
レモン汁 5ml
■レモンカード
全卵 1個
グラニュー糖 50g
レモン汁 50ml
無塩バター 50g
板ゼラチン 2g
お湯 10ml
■チーズクリーム
マスカルポーネチーズ 50g
生クリーム 50ml
グラニュー糖 9g
▷作り方:
1.レアチーズケーキを作る。土台用のクッキー70gは細かく砕いて、溶かしたバター20gを合わせる。型の内側にクッキングシートを敷き、クッキーを敷き込む。
2.板ゼラチン5gを氷水にひたしてふやかしておく。
3.クリームチーズ200g、マスカルポーネチーズ50gをよく混ぜ、グラニュー糖50gを加えて更に混ぜる。
4.お湯30mlにふやかした板ゼラチンの水気を切って加え、ゼラチンを溶かし、③に加えて混ぜる。
5.生クリーム150gとグラニュー糖10gを氷水に当てながら泡立てる。空気を含んでとろっとしたら④に加えて混ぜる。
6.レモンを絞り、レモン汁5ml~も加えて混ぜる。(種は取り除く)敷き込んだクッキーの上にレアチーズケーキを入れて平らにならし、冷蔵庫で2時間冷やす。
7.レモンカードを作る。板ゼラチン2gを氷水でふやかす。
8.全卵1個をよく溶きほぐす。グラニュー糖50gを加えてしっかり混ぜ合わせる。
9.小鍋に⑧を濾しながら入れ、レモン汁50ml(種は取り除く)、無塩バター50gを加える。
10.お湯10mlと⑦でふやかした板ゼラチンの水気を切ってゼラチンを溶かしておく。
11.鍋を弱火にかけて絶えずかき混ぜながらとろみを付ける。⑩のゼラチンを加えて混ぜる。
12.冷やしておいたレアチーズケーキの上にレモンカードを流し入れ、冷蔵庫で1時間冷やす。
13.チーズクリームを作る。ボウルを氷水に当てて、マスカルポーネチーズ50g、生クリーム50ml、グラニュー糖9gを絞りやすい固さになるまで泡立てる。
14.モンブラン用の口金をセットした絞り袋にクリームを入れて、レモンカードの上に絞り出す。冷蔵庫で5時間冷やす。
15.型から外し、クッキングシートを取ってミントなどで飾り付ける。温めたナイフでカットすると断面がきれいに出ます。
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ひだまりについて改めて自己紹介します!
Who is HidaMari Cooking?
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道具や材料の購入先:
こちらの記事で使っている道具や型の紹介をしています。
型編
道具編
▽Amazon
口径25cmの耐熱ガラスボウル:iwaki 2.5L
口径20cmの耐熱ガラスボウル:HARIO 3個セット
直径18cmの耐熱スポンジ型:iwaki スポンジ型
赤い耐熱シリコンヘラ:COLIN 3個セット
ハンドミキサー:dretec(ドリテック)
ケーキスライサー(検索するといろいろな出品者が出てきます
フードプロセッサー:BRUNO(ブルーノ)
6個取りマフィン型
繰り返し使えるオーブンシート
▽富澤商店(通販または実店舗)
シリコンの泡立て器
持ち手が木のふるい
クーベルチュールチョコレート:大東カカオのスイートチョコレート
450gの発酵無塩バター(明治、よつ葉、カルピス、高千穂、森永など)
その他製菓材料
▽Cotta (通販専門)
450gの無塩バター(よつ葉、高千穂、明治、森永など)
クーベルチュールチョコレート:カカオバリー、バンホーテン
その他製菓材料
繰り返し使えるオーブンシート
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よく頂く質問などについて。
Q.バターは無塩ですか?有塩ですか?
お菓子には基本的に無塩バターのみ使用しています。
無塩バターに塩を加えるレシピは有塩バターではだめなのか?と質問をいただくのですが、狙った塩加減にしたいため無塩バターを使っています。
※一部過去の動画は「バター」のみの記載になってしまっています。
今後は字幕に「無塩バター」と表記するよう心がけますが、
それ以前の字幕に「バター」としか書かれていなくても
「無塩バター」を使用しています。
Q.オーブンは予熱しますか?
焼成温度に合わせて予熱しています。
家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、
焼成温度+10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。
こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。
Q.倍量で作りたいのですが。
12cm丸型を15cm丸型に→1.5倍
12cm丸型を18cm丸型に→2.2倍
12cm丸型を21cm丸型に→3倍
15cm丸型を12cm丸型に→0.6倍
15cm丸型を18cm丸型に→1.5倍
15cm丸型を21cm丸型に→2倍
12cm(4.7inch)→15cm(6inch) =×1.5
12cm(4.7inch)→18cm(7inch) =×2.2
12cm(4.7inch)→21cm(8.2inch)=×3
15cm(6inch)→12cm(4.7inch) =×0.6
15cm(6inch)→18cm(7inch) =×1.5
15cm(6inch)→21cm8.2(inch)=×2
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Baked Lemon Cheesecake
WOW this cheesecake is good! This cake is super simple and a must for any cheesecake lover.
WARNING: This is not a great cheesecake if you're on a DIET but if you're in a diet free zone - check out the recipe.
It's a lemon baked cheesecake with a very light texture and delicious light taste. It's got full fat cream cheese, lemons and sugar - three delicious ingredients which come together to make a yummy dessert which everyone will love. It's also perfect for parties as this is made in a 9 inch tin so it'll serve 12-16 easily.
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▼▼INGREDIENTS▼▼
225g biscuits
80g melted butter
900g cream cheese
2egg & 2 yolks
zest 4 lemons
juice of 1 lemon
1 teaspoon lemon extract
175g sugar
Mix biscuit crumbs and some of the melted butter until all biscuits are covered but the mixture is not soggy
Press the crumbs into a 9 inch lined cake tin - then set aside
Mix cream cheese until smooth
Add remaining ingredients to the cream cheese and mix until smooth
Pour cream cheese mixture into the cake tin and smooth with a pallet knife
Bake in a pre-heated oven for 35 minutes (180c/160c fan/GM4/350f)
Turn off the oven, allow the cheesecake to cool for 1-2 hours in the oven with the door only slightly ajar.
Place in the fridge for at least 3 hours before serving
Eat within 3 days and store covered in the fridge
▼▼TIPS▼▼
Use fresh unwaxed lemons to zest (only get the yellow part not the white - the yellow has the citrus flavour, the white is bitter). I zest using a microplane and it's really effective and super inexpensive to purchase.
Use a good quality lemon extract (not flavour as they taste artificial)
Use full fat cream cheese or mascarpone.
Make sure the cream cheese is completely smooth before adding any other ingredients or you will get a lumpy cheesecake.
Tap the cheesecake on the counter a few times before baking to remove large air pockets
I used ginger nut biscuits and oat biscuits for the base - use a food processor to get tiny crumbs for the base (alt place the biscuits in a zip lock bag and bash with a rolling pin)
Double line the tin so you don't get brown edges.
I used a wilton baking trip around the tin so that the edges cook slower allowing for even baking - optional.
CREDIT: MUSIC BY NICOLAI HEIDLAS - SONG TITLE 'TAKE THE CHANCE'
Sweet Heart Cakes Crafts & More - Baking, Cooking, Cake / Cupcakes Decorating, DIY's & Crafts Channel :)
Citrus Lemon Cheesecake I Chelsea Sugar
This citrus lemon cheesecake is one of the easiest and most delicious cheesecakes you will ever make!
Find this recipe and many more using the link below.