Lemon and Raspberry Cheesecake
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Lemon and Raspberry Cheesecake

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Ingredients

Adjust Servings:
For the almond base:
4 Egg whites
220 g Crystal sugar
2 tsp Almond aroma
250 g Ground almonds
For the filling:
500 g Cream cheese room temperature
480 ml Whipping cream chilled
150 g Crystal sugar
1 tsp Vanilla extract
6 - 8 leaves Gelatine
2 Lemons zest and juice
200 g Frozen raspberries
Cuisine:

Ingredients

  • For the almond base:

  • For the filling:

Directions

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How time flies by! This time I wanted a natural pink looking cheesecake, not filled with food colour, but bursting with the promising flavours of summer, and one of my favorite flavour is lemon. So, I added organic lemon juice and lemon zest and raspberries to the cheesecake batter.

The combo of an almond base that is so gooey and the lemon & raspberry cheesecake filling was just heavenly. This is a typical Norwegian almond base and a great base for cheese cakes.

The recipe for the almond base:

Preheat the oven to 160°C. Line a 24 cm round springform pan with baking parchment, grease the sides and set aside. Place the egg whites into a mixing bowl and beat on low speed until foamy, about 30 seconds. Increase the speed to medium high and beat until soft peaks form, about 1 minute. Increase the speed to high and add the powdered sugar one spoon at a time. Beat on medium speed until very stiff peaks form and the meringue is glossy and thick.

Transfer the mixture to a medium bowl. Add the vanilla and combine well. Fold in the ground almonds with a spatula. Pour the mixture into the prepared springform pan. Use your spatula to make sure it is an even layer and to eliminate any air bubbles. Bake in the middle of the oven for 25-30 minutes. Do not over-bake this cake or it will taste dry. Let cool completely.

For the lemon & raspberry cheesecake filling:

Soak the gelatine leaves in cold water for 5 minutes. You can use 6 or 8 gelatin leaves depending on how firm you want the cheesecake to be. Pour the lemon juice in a medium saucepan, bring to a boil and remove pan from heat.

Gently wring the gelatine leaves to remove excess water and add them to the lemon juice, stir until completely dissolve. Set aside to cool for some minutes. In a standing mixer bowl, fitted with the whisk attachment, beat cream cheese, sugar and vanilla on medium speed until it is fluffy, creamy, and lump-free. Add the cooled lemon gelatine mixture and mix to combine. Scrape the sides and the bottom of the bowl. Add the heavy whipping cream, and continue whipping until the mixture thickens and increases in volume.

Transfer the mixture to a bowl and add the lemon zest and frozen raspberries and gently fold it in. Pour the cheesecake filling over the cooled almond crust and even out with a spatula.

Refrigerate overnight. If you like a clean cut on the cheesecake for each slice; you make the cheesecake more firm by putting it in the freezer for one hour before you serve the cake.

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