Cold Cake Lemon Cheesecake, a fresh and creamy dessert to prepare in advance and let it rest a few hours to make it even more delicious!
Lemon is undoubtedly a very used flavor in pastry, especially in summer with spoon desserts, it’s delightful for the palate and why not, even for the eyes!
In these preparations where zest is also used, it’s preferable to use organic or untreated fruit to avoid consuming pesticides and more.
The cake with lemon and cream I wanted to decorate with almost candied lemon slices, but it’s perfect even with just the biscuit base and the soft and delicate cream, so…
VERY SOFT LEMON CAKE WITHOUT BUTTER
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COLD LEMON CHEESECAKE
La cucina di ASI
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 1/2 oz digestive biscuits
- 4 1/2 tbsp butter
- 1 cup mascarpone
- 5 1/4 oz cream cheese
- 1/3 cup lemon juice
- 10 1/2 oz sweetened condensed milk
- 1 packet gelatin sheets
- 1 tbsp lemon zest (grated)
- 1 lemon (sliced)
- 2 tbsp sugar
- 1 cup heavy whipping cream
- 1/2 cup water
Tools
- parchment paper
- piping bag
- Blender / Mixer
- Grater
- Spoon
- Spatula
- Knife
- Cutting board
- Mold – non-stick springform pan diameter 7 inches
FOR THE PREPARATION OF THE COLD LEMON CAKE RECIPE
For this fresh delicious lemon-flavored dessert, start by blending the biscuits and then mixing them with the melted butter.
Line the base of the cake tin (diameter 7-8 inches) with parchment paper and pour the mixture, pressing it well with a spoon.
Then put the pan in the fridge and move on to making the filling of the lemon cheesecake.
Soak the gelatin sheets in cold water, leaving them well covered to soften for 10 minutes.
Add mascarpone in a bowl, add the condensed milk, cream cheese, and lemon juice.
Blend everything with electric whisks until you have a soft and well-mixed batter.
In a small pot, put the softened gelatin, leaving it moist, and over very low heat, melt the gelatin.
Let it cool and combine the liquid with the creamy filling just made.
Mix well, even using electric whisks to ensure it is well distributed throughout the mascarpone cream, etc.
Pour the lemon cream over the base of the cold lemon dessert, now cold from the fridge, leveling it well.
Cover with plastic wrap and put it back in the fridge.
Thinly slice an organic or untreated lemon and put it with the sugar and water in a small pan.
Over low heat, let the lemon “candy” for a few minutes, then place the slices on parchment paper to dry and cool.
Whip the cream with the whisks and then, after placing the candied lemon slices on the cold lemon cheesecake, decorate using a piping bag with a star tip.
Enjoy your cold lemon cheesecake!
Annalisa
