Lemon cheesecake

This cake is a staple at our birthdays; untill now, my aunt was always the one doing it. But last week for my birthday, I wanted to make it. I messed up the gelatine measurements, but it was still very yummy. So, here it is!

Pastry;

  • 200g of flour
  • 120g of butter
  • 70g of sugar
  • 1 egg yolk
  • pinch of salt
  • 1/2 of lemon, grated

 

Cheese cream

  • 15 dag of gelatine
  • 250ml of milk
  • 200g of sugar
  • one whole lemon, grated
  • pinch of salt
  • 4 egg yolks
  • 500g of cheese /Quark /curd cheese (honestly, I still don’t know how you call it)
  • 500ml of heavy cream 

 (measurements conversions here)

Now; this cake looks like that; one “circle” of pastry is on the bottom and one circle is one the top, but you cut that one in 8  “triangles” when the pastry is still warm and then place it on the top the next morning. Yeah, you do it in the evening, leave it over the night in a cool place, than finish it in the morning.

Ok, let’s start.

Mix the dough (Don’t give up. The measurements are right). Form a ball, wrap it in plastic wrap, let it rest  for 2 hours in the refrigerator. (if you think that 20 min in refrigerator, 20 min in the freezer and 20 min back in refrigerator will work, because it’s 11 at night, you will be better just with 1 hour in the refrigerator. ) Divide dough in half,  roll it. Stretch it with your hands (heat it in the hands helps the butter to soften); the right size is the size of the model for the cake (or just a little little bit smaller – otherwise you won’t be able to fit it in the model). It is best to do it on baking paper which is then transferred to baking plate  and baked. SO; you have to make two round pastry circles. take it out when it starts to get golden about 10 min). You leave one to cool down. The other, wait 2 minutes, than cut it. I suggest 12 o’clock – 6 o’clock first; than 3 o’clock to 9 o’clock. (than 8 – 2, and 10 – 5, you get the picture). Be carefull. its fragile.

Part 2;

 
Soak gelatin in cold water. Put the milk, sugar, salt, grated lemon, egg yolks on the stove ( use big pan). During stirring (if you don’t stir, your eggs will go bad), bring to a boil, add gelatin and cool.

Whip the cream. Add curd (my aunt advise me to put it through this thingy, that I learned is called a heavy sheet potato masher, and looks like this.
 
Mix the cream+ curd mixture with gelatin+ milk+ sugar +salt+ grated lemon +egg yolks mixture (that you let cool down (doesn’t need to be cool, just as cool as you can wait it to be 🙂

Place cake base (the pastry that you left to cool) in the cake model; line the circumference of the model with baking paper and fill it with cream mixture.  Align and place overnight in the cold.

Remove the circumference of the model   and place the pieces of pie base #2 (that you cut in 8 pieces)  on top and sprinkle with powdered sugar.

– – – – –

So; I made it all sound very complicated; it is not; it is done in 4 steps; three in the evening and one in the morning.

First; make pastry and bake it. Second; mix and “cook” ingredients and add cheese ingredients; mix it. Third; place the pastry and fill it with the creamy mixture. Let it cool.

Forth; place the pastry triangles. See, ain’t that hard!!

Enjoy!

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