Name: Lemon Cheesecake
Prep time: 1 h 30 min
Cook time: 2 h 55 min
Total time: 4 h 25 min
Yield: 6 servings
Ingredients: ¾ cup (95 g) graham cracker crumbs; 2 tbsp unsalted butter, melted; 1 tbsp sugar; 1/8 tsp salt; 1 block (250 g) cream cheese, softened; ½ cup (105 g) sugar; ¼ cup (60 ml) lemon juice; 2 egg yolks; 1 egg; 2 egg whites, at room temperature; 1 pinch cream of tartar; ½ cup (105 g) sugar; 2 oz (55 g) white chocolate, chopped; ½ lemon, zest finely grated (see note); ½ cup (125 ml) 35% whipping cream; 1 lemon (see note); ½ cup (125 ml) water; ½ cup (105 g) sugar; ¼ cup (60 ml) lemon juice; ¼ cup (60 ml) water; ¼ cup (55 g) sugar; ¼ vanilla bean, split lengthwise and seeds scraped (optional); 1 tsp agar-agar; Edible flower petals (optional)

Note from Ricardo

Wash the lemons very well since the peel will be consumed.

The remaining meringue will keep for 3 weeks in an airtight container at room temperature. In humid weather, it will not keep as long.

The remaining whipped cream will keep for 2 days in the refrigerator.

The remaining lemon confit slices and lemon jelly will keep for 2 weeks in the refrigerator.

Lemon Cheesecake

Categories

Ingredients

Graham Cracker Crust

Lemon Filling

Meringue

Lemon Whipped Cream

Confit Lemon Slices

Lemon Jelly

Assembly

Preparation