Lemon Cheesecake with Fresh Berries
User Reviews
4.9
Lemon Cheesecake with Fresh Berries
Description
This cheesecake starts with a white sponge cake made from eggs, sugar, milk, oil, cake flour, and baking powder, baked at a high temperature for a tender base layer. The cheese mousse combines cream cheese, vanilla bean, icing sugar, melted white chocolate, candied lemon pieces, and semi-whipped cream to create a smooth, creamy, and lightly textured layer with subtle citrus notes and sweetness.
The lemon cream insert is a cooked lemon custard made by boiling lemon juice and sugar, then tempering in egg yolks and whole eggs. After cooling and swirling in butter, it turns smooth, rich, and tangy, adding bright flavor balance to the dessert.
Assembled together, these layers form a multi-textured cheesecake that pairs well with fresh berries, enhancing the lemon profile with natural fruit sweetness and acidity for an elegant dessert experience.
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 lemon candied
Lemon cream insert:
- 65 gr lemon juice
- 200 gr sugar
- 100 gr egg yolk
- 50 gr egg
- 250 gr butter
White sponge cake:
- 225 gr sugar
- 30 gr egg whole
- 84 gr vegetable oil
- 123 gr milk fresh
- 183 gr cake flour T45
- 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
User Reviews
Overall Rating
4.9
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