Desserts -Lemon cheesecake (non baked)
This lemon cheesecake is the non baked version, a recipe known also as New York Cheese Cake and incredibly popular in Italy. Since you don't need to use the oven to make this cake, the recipe can be easily used by everyone, and it's perfect for the hot summer. Every cheese cake has three different components: a crunchy layer, made with cookies and butter, the proper "cheese" layer" and a topping, usually with fruit or chocolate. Let's start with the crunchy base, here are the ingredients: 150 g "digestive" cookies 80 g butter That's the very easy part of an easy recipe: jut throw everything in the mixer until is all crunched and homogeneous. That's it! This dough has to be pressed with your finger inside a bottomless frame, in this case a 20cm square one. Remember to put some bake paper on the tray before the frame, and press the doungh with your finger until is as even as possible and very compact, especially in the corners. Put this base in the fridge for at least an hour or in the freezer for at least half an hour. Now it's time to start making the "cheese" part of the cheese cake, here are the ingredients: 350 g Philadelphia or other cream cheese (be careful to use a good one, some cheap version aren't creamy enough and will not blend very well, leaving you with a lot of lumps!) 350 g thick cream 6 gelatine sheets 3 eggs 100 g sugar lemon juice to taste (approx. 1 lemon) lemon zest a little bit of milk Whip the cream until hard peaks, in the meanshile put the gelatine sheets in a bpwl with cold water until soft. Whip egg yolks in a bowl with the sugar, then att the cream cheese and continue to whip until the cream is very smooth and without lumps. Put the gelatine sheets (well squeezed to eliminate all the water) in a glass with a little bit of hot milk (2-3 spoons of milk), and once they are melted pour everything in the bowl and whip again. Now add the lemon juice and the lemon zest. It's important to use lemons not treated with wax, of course... The quantity of lemon depend on your personal taste, so you can just try and see if the lemon juice is enough, but consider that the final flavour will be milder because you will add the whipped cream. Now add the whipped cream, folding with a spatula carefully. Pour everything in the frame, and put this again in the fridge for at least a couple of hours. Now the last part, the topping. Please, resist to the temptation to buy one of that terrible things that hang from the shelves in the supermarket: use your fantasy and some fresh fruit, it's easy! In my opinion raspberries are the ideal complement of a New York Cheese Cake, and here in Australia is possible to buy beautiful berries in season. If you don't find fresh raspberries you can use froze one or a froze mix of berries. For the topping: 200 g raspberries 30-40 g sugar 20 g water Wash the raspberries and slowly cook them in a little bowl with the sugar, adding some water if needed. Cook just enough to melt the sugar, that leave to cool. Remove the cheese cake from the frame, cut in squares and serve with a spoonful of raspberry sauce on top. |
 
DessertsTorta ricotta e uvetta (ricotta and sultana cake) This is a beautiful traditional cake from Lazio region, easy to prepare and absolutely delicious. The main ingredient is supposed to be sheep ricotta, but since here in Australia is almost impossible to find such an ingr... |
 |
 |
 |
 |
 |
|||
- BUY ONLINE
- CATEGORIES
- Clearance / discounted
- SLITTI CHOCOLATE
- CHOCOLATE BARS
- CHOCOLATE GIFT BOXES
- CHOCOLATE SPREADS
- CHOCOLATE TRUFFLES
- COUVERTURE CHOCOLATE
- GOURMET CHOCOLATE
- HOT CHOCOLATE
- SLITTI COFFEE
- COFFEE BEANS
- COFFEE GIFT BOXES
- CORPORATE GIFTS
- BISCOTTI AND COOKIES
- MUESLI AND CEREALS
- Vegan chocolate
