Delicious Flavor: Making Lemon Cheesecake

Ingredients for 10 servings:

• shortbread cookies - 240 g

• milk 3.2% - 40 ml

• butter 82.5% - 50 g

For the cheese base:

• cream cheese - 420 g

• lemon curd - 60 g

• milk - 120 ml

• sugar - 70 g

• chicken egg - 1 pc.

For the lemon curd:

• egg yolk - 100 g

• lemon juice - 80 ml

• sugar - 70 g

• butter 82.5% - 70 g

For the meringue:

• egg white - 100 g

• sugar - 170 g

• lemon juice - a few drops.

Preparation:

1. Crush the cookies into crumbs, add milk and melted butter, and mix thoroughly.

2. Line the baking dish with foil, pour in the shortbread base, and press it into a crust with edges using a glass.

3. For the lemon curd, mix the yolks, sugar, and lemon juice in a saucepan. Cook the curd over medium heat for about 4–5 minutes, stirring constantly.

4. Add the butter to the hot curd, mix, and strain through a sieve. Let the lemon curd cool in a cold place.

5. For the cheese base, mix the cream cheese, lemon curd, milk, sugar, and egg in a bowl. For a more delicate texture, blend the mixture for 2–3 minutes with a mixer on medium speed.

6. Pour the filling onto the shortbread base and bake in an oven preheated to 110°C for 1–1.5 hours. The sides of the finished cheesecake should set, while the center should jiggle slightly. After baking, leave the cheesecake in the oven with the door open for 15-20 minutes, then let it cool completely.

7. Spread the remaining lemon curd over the cooled cheesecake and smooth it over the entire surface.

8. For the meringue, in a dry clean bowl, mix the egg whites, sugar, and lemon juice. Whip at maximum speed until stiff peaks form.

9. Spoon the meringue onto the cheesecake and optionally torch it. You can use a culinary torch or place the cheesecake in an oven preheated to 250°C for 2-3 minutes.