Lemon Cheesecake with Fresh Berries
Ingredients
Cheese mousse:
- 455 gr cream cheese
- 110 gr icing sugar
- 10 gr vanilla bean
- 150 gr white chocolate
- 230 gr whipped cream
- 55 gr candied lemon
Lemon cream insert:
- 65 gr lemon juice
- 200 gr sugar
- 100 gr egg yolks
- 50 gr eggs
- 250 gr butter
White sponge cake:
- 225 gr sugar
- 30 gr whole eggs
- 84 gr vegetable oil
- 123 gr fresh milk
- 183 gr T45 cake flour
- 12 gr baking powder
Instructions
How to Make the Cheese Mousse:
- Beat with paddle cream cheese, vanilla bean and icing sugar until creamy.
- Add melted chocolate to the mixture cheese and keep mixing.
- Once well combined add candied lemon and semi-whipped cream and fold into the mixture cheese.
How to Make the Lemon Cream Insert:
- Mix the sugar and lemon juice.
- Bring to boil.
- Add yolks, eggs.
- Remove from the heat, cool down till 60 °C (140 °F) and add the butter.
- Blend it till smooth.
How to Make the White Sponge Cake:
- Whip the eggs with sugar till foamy.
- Add dry ingredients.
- Add liquid ingredients: milk and oil.
- Bake at 200 °C (392 °F) for 8 minutes.
Notes
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