Lemon cheesecake
Preparation time : 40 mins
Cooking time : 1 hr
Difficulty :
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Ingredients
- 150g spéculoos biscuits
- 60g Président unsalted butter
- 150g sugar
- Juice and zest of 2 organic lemons
- 600g cream cheese.
- 15cl double crème
- 3 eggs
- 1 vanilla pod
- For the coulis:
- 6 passion fruit
- 50g sugar
- 2 tablespoons water
Preparation
Step 1
Preheat your oven to 150°C. Coarsely crush the spéculoos biscuits. Melt the butter and pour over the biscuits. Add 30g caster sugar and the zest of one lemon. Stir.
Step 2
Grease a springform tin with butter and spread the mixture evenly over the base. Press down and leave in the fridge for around 15 minutes.
Step 3
In a bowl, mix the cream cheese, juice of 2 lemons, zest and remaining sugar, then add the eggs one at a time. Whip the cream and fold it into the cream cheese mixture.
Step 4
Pour this mixture over the biscuit base, then cook for one hour. Turn off the oven and leave the cheesecake in there to cool. Leave it in the fridge overnight before serving.
Step 5
Halve the passion fruit and spoon the flesh into a pan with the sugar and water. Cook for 5 minutes.
Step 6
Strain the coulis, leave to cool, then serve with the lemon cheesecake. To get clean, neat slices, immerse your knife in hot water before cutting.
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