Recipe Baked lemon cheesecake pie : Easy, Special and Delicious
Recipe Baked lemon cheesecake pie : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Baked lemon cheesecake pie. This Recipe Baked lemon cheesecake pie : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Baked lemon cheesecake pie was necessary 5h 35m, cook 55m and serving 8. Attention: allergies . Without having to wait long, let's just check the Recipe Baked lemon cheesecake pie
For a dessert everyone will love, you can't look past this heavenly baked ricotta cheesecake with a lemony twist.
Thank you for reading this Recipe Baked lemon cheesecake pie : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Baked lemon cheesecake pie with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Baked lemon cheesecake pie. This Recipe Baked lemon cheesecake pie : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Baked lemon cheesecake pie was necessary 5h 35m, cook 55m and serving 8. Attention: allergies . Without having to wait long, let's just check the Recipe Baked lemon cheesecake pie
For a dessert everyone will love, you can't look past this heavenly baked ricotta cheesecake with a lemony twist.
14 Ingredients
155g (3/4 cup) caster sugar
1 lemon, rind finely grated, plus extra, to serve
2 tbsp lemon juice
600g fresh ricotta
85g (1/3 cup) mascarpone
3 eggs
Icing sugar, to dust
Ground cinnamon, to dust
Pastry
265g (1 3/4 cups) ‘Tipo 00’ flour (see notes
50g (1/3 cup, firmly packed) brown sugar
2 tsp baking powder
150g chilled butter, chopped
1 egg
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5 Method Steps
For the pastry, place the flour, sugar and baking powder in a food processor and process until combined. Add the butter and process until fine crumbs form. Add the egg and 1 tablespoon water (adding another tablespoon, if too dry) and process until the dough just comes together. Turn the dough out onto a clean work surface and knead until smooth. Pat into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Roll out the pastry between 2 sheets of baking paper to about 32cm in diameter or large enough to line the base and side of a 22cm springform pan. Trim excess pastry from the top. Place in the fridge for 30 minutes to rest.
Preheat the oven to 180C/160C fan forced. Use electric beaters to beat the cream cheese, sugar, lemon rind and juice until well combined. Add the ricotta and mascarpone and beat until very smooth. Add the eggs, 1 at a time, beating until just combined. Pour into the prepared pastry shell.
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Bake the cheesecake for 55 minutes or until the mixture wobbles slightly in the centre. Turn off the oven. Cool cheesecake in the oven with the door slightly ajar. Place in the fridge for 4 hours or overnight to set.
Sprinkle with icing sugar, cinnamon and lemon zest, if you like.
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Thank you for reading this Recipe Baked lemon cheesecake pie : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Baked lemon cheesecake pie with your social media like IG, FB and WhatsApp.
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