If you are lemon lovers, you can’t miss this cheesecake panna cotta with lemon sauce. A very fresh taste and intense aroma combined with the creaminess of the panna cotta, enriched with fresh spreadable cheese, to recall the taste of a cheesecake. A truly delightful combination!
Preparing it is very simple! Soak the gelatin sheets while heating the liquids together with sugar and vanilla, then dissolve the gelatin in the hot liquid, add the fresh spreadable cheese, transfer everything into molds or small glasses, and place in the refrigerator to set. While it cools, prepare the sauce. A perfect dessert for any occasion, and it can be easily prepared in advance, even the day before.
If you like lemon, try these recipes of mine:
- Difficulty: Easy
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6-8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.26 oz gelatin sheets
- 1.25 cups fresh liquid cream
- 5 oz milk
- 1/3 cup sugar
- 1/2 vanilla bean
- 1/2 untreated lemon (zest)
- 2 pinches salt
- 7 oz fresh spreadable cheese (e.g., Philadelphia)
- 2/3 cup lemon juice
- 1 untreated lemon (peel)
- 1/2 cup sugar
- 3.5 oz water
- as needed mint (for serving)
Steps
To prepare the cheesecake panna cotta, soak the gelatin sheets in cold water.
Pour the cream and milk into a small saucepan. Add sugar, seeds from half a vanilla bean, zest from half a previously washed lemon, and salt. Stir, bring everything to a boil, and then remove from heat.
Slightly squeeze the gelatin sheets, one at a time, and add them to the hot cream and milk mixture, stirring to dissolve them.
Then add the fresh spreadable cheese spoonful by spoonful, stirring until a smooth mixture is obtained.
Pour the liquid into molds, or small glasses, and place in the refrigerator to set for at least 4 hours.
To prepare the lemon sauce, wash the lemons and use a zesting tool to remove the peel of one lemon. If you don’t have a zesting tool, grate the peel.
Squeeze the lemons until you get 150 ml of juice and pour the juice into a small saucepan. Add sugar, lemon zest, and water. Bring everything to a boil, stirring, and let it boil on high heat for 8-10 minutes, stirring occasionally, until the liquid has reduced and slightly thickened. Remove from heat and let cool.
Unmold the panna cotta if you used molds, or serve it directly in the small glasses, topped with lemon sauce and garnished with a few mint leaves.
