Camillas lemoncheesecake

Name: Camillas lemoncheesecake
Yield: 8 servings
Ingredients: 15 piece digestive; 150 gram butter (100 g to cake bottom + 50 g to lemoncurden); 600 gram fresh; 1 1/2 deciliter folded in; 2 deciliter florence; 2 teaspoon vanilla sugar (or 0.5 tsp vanilla powder); 2 piece lemon (fine rifle shell to filling, lemon juice to the top); 7 piece large eggs (5 egg yolks + 2 whole eggs); 1 piece lemon (fine rifle shell + juice to the top); 1 deciliter strokes

Preparation Time--

Cooking Time45 m

Ingredients10

DifficultyEasy

Melvin Mattsson

A brittle biscuit, soft cheesecake and a healthy layer of lemoncurd meet here in a lemoncheesecake by Camilla Hamid. It is a dessert that feels both simple and festive at the same time, with clear lemon flavors right through. Serve it well chilled when you want something acidic, sweet and really good.

Yields
8Servings

Ingredients

8 servings

Step: 1
15 pc digestive
Step: 2
150 g butter (100 g to cake bottom + 50 g to lemoncurden)
Step: 3
600 g fresh
Step: 4
1 1/2 dl folded in
Step: 5
2 dl florence
Step: 6
2 tsk vanilla sugar (or 0.5 tsp vanilla powder)
Step: 7
2 pc lemon (fine rifle shell to filling, lemon juice to the top)
Step: 8
7 pc large eggs (5 egg yolks + 2 whole eggs)
Step: 9
1 pc lemon (fine rifle shell + juice to the top)
Step: 10
1 dl strokes

Camillas lemoncheesecake

Yields

Ingredients

Instructions

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