For this Ester I prepared delicious Cheesecake with lemon cream.
- 100 g of finely ground graham crackers
- 2 teaspoons of sugar
- 70 g unsalted butter
- 500 g cream cheese
- 100 g white chocolate
- 500 ml heavy whipping cream
- 40 g sugar
- 10 g gelatin powder
- 1 lemon peel
- 4 lemons
- 2 whole eggs
- 2 egg yolks
- 250 g sugar
- 90 g unsalted butter, melted
- 5 g gelatin powder
Grounded graham crackers mix with sugar and malted butter with a fork until evenly moistened. Pour the crumbs into the springform pan (23 cm or 9 inches) press the crumbs down into the base.
Melt white chocolate on steam. In food processor mix cheese with sugar, whipping cream, melted white chocolate. Melt gelatin powder based on instructions on gelatin powder packing and mix it with cheese in food processor.
Pour the filling into the crust-lined pan and smooth the top with a spatula.
Refrigerate until make lemon cream.
Wash lemons. Grate lemon peel and squeeze lemon juice.
In metal bawl mix whole eggs, egg yolks, sugar and lemon juice. Mix it until get smooth cream. Cook cream on steam. When cream is hot, slice butter on 12 peaces and put one peace at the time in hot cream. Cook cream for 8 more minutes.
At the end melt gelatin powder based on instructions on gelatin powder packing and mix it with the cream.
Place cream on cold place for 1/2 hour.
When cream is almost cold, pour the cream on top of cheesecake. Be careful cream has to be warm, not cold, so you can pour it evenly on cheesecake.
Refrigerate for 5 hours.