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Lemon curd jelly cheesecake-recipe with the number 600 and a double anniversary

Lemon curd jelly cheesecake-recipe with the number 600 and a double anniversary

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I prepared the countertop first.

I mixed whole eggs with sugar (Green Sugar) and a pinch of salt, until they tripled in volume and the foam became like a cream, leaving the blenders of the mixer.

I then reduced the speed of the mixer and added the oil in a thin thread.

At the end I put the flour, incorporating it easily with a whisk.

I put the composition in the tray in which I put baking paper.

I put the tray in the oven for 30 minutes.

The first 15 minutes I set the temperature to 200 degrees, then I reduced it to 180 degrees.

I let the countertop cool in the oven.

Like I said, after it got cold, I cut a thinner slice of it because it was too tall.

For the cream cheese, I put gelatin foil in cold water to hydrate.

I mixed the whipped cream. It doesn't have to be too firm.

I mixed the Mascarpone cream with Green Sugar and flavors.

I heated the gelatin in the microwave (be very careful not to boil it) then I mixed it with 2 tablespoons of mascarpone. Make sure that the mascarpone is not too cold when doing this operation. I then put it in the rest of the cream.

At the end I incorporated the whipped cream and frozen raspberries.

In the form in which I baked the top, I put the top and covered it with cream cheese.

I put it in the fridge while I prepared the lemon jelly.

I hydrated the gelatin sheets in cold water.

I mixed the whole egg with the yolks with Green Sugar, added the lemon juice and put them on the steam bath.

I stirred until it started to thicken (about 10-15 minutes).

I then heated the gelatin in the microwave and put it over the lemon cream.

After the jelly has cooled a bit, I put it over the cream cheese and garnished it with candied cherries.

I left it in the fridge until it cooled down well and I was able to slice it (after I had previously removed the ring from the baking tin).

Have fun !!!

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