hello again my dear readers, too bad i have to say that this month i could only give you two posts. i am really keeping up with my college's projects these past weeks. i am doing two projects at a time and the deadline is next week. however, the results are pretty satisfying for me. i am feeling quite content even though i have to sacrifice most of my baking time.
this lemon cheesecake is an obligation for me to post. this is KBB's challenge for May and i really wanted to share this cheesecake with all of you. this cheesecake, according to all the members is a very fantastic cheesecake. it is lemony, light, fragrant, and has a wonderful texture. this cheesecake is a perfect one for those of you who absolutely love lemon. but, truth be told, i am not a huge fan of it. you and i both know about my personal problem with lemon flavor. i do not keen on lemon flavor, especially the strong one. this cheesecake honestly isn't that strong in taste, but the candied lemon on it does. it is not said in the recipe though, i made it on purpose as a garnish. another problem, i also don't really like a strong spice flavor, and i find it on the crumb crust. too strong for me, but not for you spice lover.
some people said, you should not bake or cook anything when you are not in a good mood. i think, i am not in my perfectly good mood too this month. i made some crucial mistakes in the kitchen, the worst part is miscounted the ingredients. hahaha. i love to cut down a recipe, i almost always make all recipes half portion. first time i baked this cheesecake, i have already divided all the ingredients in half except for the mascarpone. i felt so confuse that time why my cheesecake didn't rise and after i found out the reason, i felt so stupid. but the second batch worked so good! to make the long story short, i know some of you out there love lemon much more than i do, i also know that you are interested on making this cheesecake. wait no more, make it soon after you read the recipe! ;)
from Successful Baking
1/4 cup port
1/4 cup orange juice
75 gr. sultanas
150 gr. mascarpone cheese
400 gr. ricotta cheese
125 gr. caster sugar
2 eggs, separated whites and yolks
3 lemon, zested
60 gr. all purpose flour
80 gr. dried apricot
30 gr. butter, melted
185 gr. ground mixed nuts
8 tsp. caster sugar
4 tsp. dark brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. mixed spice
- preheat the oven to 170 degree C. prepare 23 cm springform cake tin, grease the base and side with butter. line with baking paper, grease again.
- heat the orange juice, port, and sultanas in a small saucepan for about 5 minutes. remove from heat, cover and let steep for 15 minutes.
- crust: mix all the ingredients evenly. put in the base and side of the tin, press evenly until all the sides are coated with the crust.
- beat mascarpone and ricotta until soft and fluffy, add in sugar, egg yolks, and lemon zest, then add in flour, mix evenly. add in the sultanas-port-orange juice mixture and dried apricots.
- beat egg whites until soft peaks form, fold into the cheese mixture. pour into the tin.
- put the cake tin on the oven tray/baking tray, bake for about 1 hour, or until set but the center is still wobbly and golden on around the side. turn off the oven. let cool in the oven with the door slightly ajar for about 50-60 minutes.
- take out from the oven. use the spatula to loosen the side. cool completely. take out from the oven and chill in the fridge for 2 hours before serving.