Brilliant Baking: My lemon cheesecake.
A almost golden yellow, slightly burned top, slightly crumbly base, and a rich an moist filling. Cheesecakes are a special kind of treat. Add to that the freshness that lemon brings and you end up with my little sneaky lemon cheesecake. Done in about an hour, requiring almost none of your time, this treat is just the right thing for a day that can’t really decide if it is summer or spring.
If only everything was as easy as baking cheesecake. The day is bright out there, behind the glass-window I’m sitting at. People cycle by, as fast and reckless as usual, but wearing shorts and sleeveless shirts. I’m never quite sure if this is spring or summer, but whatever the season it goes well with lemon. Soft and moist. Slightly tangy and not to sweet, summer cheesecakes are what I crave with a weather like this. They make even the most boring desktop-day a little bit exciting. So instead of anger about the 10 minute battery-life of my laptop, which binds me to places with sockets – and the loud fan, which prohibits working in social settings, I’m left with fork after fork of summery goodness.
- 150 g of crackers
- 110 g of butter
- 500 g of cream cheese
- 100 g of french quark (fromage frais or yet more cheese)
- 60 g of sugar
- 24 g of vanilla sugar
- 1 organic lemon
- 4 eggs
- Crumble the crackers, add about 2 tbs of sugar, and two pinches of salt. Melt the butter in a pan and add to the crumbs; mix until the mass has the consistency of damp sand. Line the bottom of a spring form with baking parchment, and add the damp crumps, spread and with a spoon or your knuckles press down until you’re left with a smooth surface.
- Whisk the cream cheese until it has loosened up. Add the french quark, the sugar and vanilla sugar, and a pinch of salt, incorporate.
- Add the zest of half an organic lemon (make sure to quickly wash it with hot water) and the juice of a whole lemon.
- Add 3 whole eggs and the yolk of one egg, incorporate.
- Slowly add the batter to the spring form.
- Bake in a pre-heated oven at 180°C for about 35-40 minutes. Stab with a wooden skewer, the cake is done when only few crumbs of the filling stick to the wood.
- Let rest over night or at least cool down and enjoy.