EPIC LEMON CHEESECAKE RECIPE скачать в хорошем качестве

EPIC LEMON CHEESECAKE RECIPE

Lemon + Poppy seed = LOVE I could eat cheesecakes all year round! This lemon cheesecake for example was a Christmas Eve dessert for my family this year, but it would also be a perfect dessert for a summer party. I simply love the versatility of cheesecakes. This lemon cheesecake bursts with lemon flavor from fresh pressed lemon juice, lemon zest and lemon extract. Can you wish for more? #RECIPES #CHEESECAKE Full Recipe: https://www.luisabakes.com/post/lemon... Want to see more stunning cake recipes? SUBSCRIBE HERE :    / @luisabakes   Mail: luisitabakes@gmail.com Connect with us: Instagram:   / luisa.bakes   Facebook:   / luisabakes   TikTok: https://vm.tiktok.com/gAR6Gj/ Ingredients For graham cracker crust: 3 cups (250g) graham cracker (20 sheets) 9 tbsp butter, melted 1/4 cup (50 g) sugar For the poppyseed filling: 1 1/4 cup (300 ml) milk 2 tsp vanilla 1/4 cup (50 g) sugar 1/3 cup (40 g) corn starch 2/3 cups (180 g) sour cream 1 egg 1 1/2 cup (220 g) poppyseed For the lemon cheesecake filling: 32 oz (900 g) cream cheese, softened 2 tbsp all-purpose flour 5 eggs 2/3 cup (120 g) sugar 1/2 cup (120 ml) heavy cream 1/3 cup (75 ml) lemon juice 1 tsp lemon extract 1 tsp vanilla extract 3 drops yellow food coloring, optional INSTRUCTIONS Step 1: Preheat oven to 325 °F. In a food processor pulse graham cracker until fine crumbs form. Add melted butter and sugar. Pulse until combined. Fill in prepared 9-inch springform pan. Press onto bottom and 2 inches up the sides. Bake for 12 minutes. Let cool on a wire rack. Step 2: In a sauce pan add milk, cornstarch, vanilla and sugar. Whisk it until combined. Heat at medium heat until it starts boiling. Reduce heat. Let it keep boiling for about 2 minutes while whisking. Pour into a clean bowl and cover directly on top with cling wrap, to prevent skin from forming. Let cool. Step 3: In a medium sized bowl add sour cream, poppy seeds and eggs. Beat together until smooth. Add cooled pudding and mix in until everything is well combined. Set aside. Step 4: In a large bowl mix cream cheese with sugar and flour until smooth. Add lemon juice, zest, extract, vanilla extract and food coloring (optional). Add eggs and mix until smooth. Step 5: Wrap springform pan in 3 layer of heavy duty aluminum foil. Pour poppyseed filling on top of the graham cracker crust. Smooth out. Add the lemon cheesecake layer on top. smooth as well. Place in a water bath and bake at 300 °F for about 55 minutes. Open oven just a little bit and keep open with a kitchen towel. Let cool in oven for 45 minutes. Then remove water bath and carefully run a knife around the edge of the cake to loosen it from the pan. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours. Enjoy! *Pro Tips* Another way of making graham cracker crumbs is to use a zip lock bag and a rolling pin to pulverize them into fine crumbs. The amount of the crust is going to make a thick and high crust. If you only like a thinner or less high crust, make only half of the recipe! Tired of graham cracker crust? Make a short crust pastry. You do not even need to prebake it. To increase the lemon color you can add some yellow food coloring. I would suggest to add just a few drops at a time, mix it in, then decide if more is needed. Not a poppy seed fan? Just make a lemon cheesecake without the poppy seed layer - taste just as delicious and is half the work! If you still want the pretty seeds sprinkle some in the cheesecake batter before filling it inside the crust.