A Lemon Cheese Cake From Phili...

Some very good friends of ours in Philadelphia, U.S.A. know we love cheese cakes so were very nice to share their Lemon Cheese Cake recipe with us. So Maria and I in turn are sharing it with all our friends and relatives around the world...

You will need:
Serves 12.
For the Crust: 
-  2 cups (250 gr) of shortbread or "Digestive"cookie fine crumbs.
-  ¼ cup of fresh butter softened. 
-  Mix butter and cookie crumbs. Don't be afraid to use your hands to make sure you have a good uniform mixture.
 -  Press mixture into the bottom of a 9-inch springform pan with a detachable base.
 Note: If you want to press more mixture on the walls of the pan so when it is ready and off the pan you will have more crust on the sides (see picture below), you will have to increase quantities to 2½ cups cookie crumbs and 1/3 cup fresh butter.
-  2 lbs (920 gr) cream cheese (Philadelphia cream cheese).
-  1 cup (250 gr) mascarpone cheese.
-  1½ cups (360 gr) castor sugar.
-  2 eggs.
-  2 1/2 tsp lemon zest.
-  2 Tbsp. fresh squeezed lemon juice.
-  Using electric mixer, beat the cream cheese until light & smooth. 
-  Add the mascarpone cheese,  sugar and continue to beat on medium.  

-  Add the eggs one at a time.  
-  Blend in the lemon zest and juice.  -  Pour mixture onto the crust.
-  Set cheesecake pan into a roasting pan and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan.
-  Place in a 350 degree F (180 degrees C) oven for approximately 1 hour or until the cake is set and the top is golden brown.
-  Remove cake from the oven and let cool slightly.
-  Remove the cake from the roasting pan and place on wire rack and allow to cool completely.

-  Place the cake in refrigerator for 6 hours or overnight.
In the meantime you would probably not be able to sleep knowing that there is a cheese cake in the fridge waiting to be devoured.
Thank you Ralph for this fantastic recipe and thank you Eileen for everything else. 


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