Lemon Cheesecake

Overview

Lemon cheesecake, digestive biscuit base, cheese layer, egg white topping, and finally sprinkled with lemon zest! From top to bottom, there is the lightness of the egg white topping, the refreshingness of the lemon cheese layer, and finally the solid butter biscuit bottom. It is so good when you dig it in with a spoon. It tastes sour and sweet. I think girls who like sourness can give it a try!

Tags

• baking
• children
• cheesecake
• birthday
• butter
• cream cheese
• digestive biscuits
• egg
• fine sugar
• lemon juice
• lemon zest

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Pack the digestive biscuits in plastic bags, then use a rolling pin to crush them into biscuit crumbs

   

3. 3 After the butter melts, add it to the cookie crumbs and mix well

   

4. 4 Pour the cookie crumbs into the mold and compact with the back of a spoon. Press well and place in the refrigerator together with the mold

   

5. 5 Add 35ml lemon juice and 30g sugar to the cream cheese at room temperature, and beat with a whisk until smooth.

   

6. 6 Two eggs, keep the egg white of one for later use, add the egg yolk to the remaining egg and add cheese paste

   

7. 7 Pour the eggs into the cheese paste and beat them evenly with a whisk

   

8. 8 The finished cheese paste can be passed through a sieve to make it smoother

   

9. 9 Add the cheese paste into the mold with a biscuit base and smooth it out with the bottom of a spoon

   

10. 10 Put in the preheated oven, 160 degrees, middle rack for 45 to 50 minutes

    

11. 11 After the cake is baked, take it out. (You will see the cake bulge slightly, don’t be afraid, it will expand and contract with heat.) At this time, continue to preheat the oven to 220 degrees

    

12. 12 Prepare the egg white topping! Put the previously separated egg white into an oil-free and water-free basin, add a few drops of white vinegar or lemon juice, and beat until rough. Add 20 grams of fine sugar in two batches, and beat the egg white until hard!

    

13. 13 Put the egg whites into the top of the cake, smooth it out with the bottom of a spoon, and finally use the bottom of the spoon to pull out the hedgehog top

    

14. 14 Preheat the oven to 220 degrees and place the cake on the upper shelf of the oven for about 4 to 5 minutes until the top is lightly colored. After baking, let the cake cool and put it in the refrigerator. After about two hours, take it out and rub it with lemon zest before eating!