Shortbread Lemon Cheesecake lemon rosemary cake

Delicious lemon cheesecake with delicate silky filling on sand cake in the mouth with a perfect combination of lemon flavors and rosemary. Cakes made from crushed shortbread cookies, which can be baked in advance. Top covered with a filling of cream cheese, sour cream and lemon kurd and baked in the oven in a water bath. To make the filling smooth and uniform, all Cheesecake ingredients should be at room temperature. Decorate ready-made dessert with lemon kurd drops and serve as soon as it cool down. This cheesecake does not require additional solidification in the fridge.

Recipe author – Valerie Bertinelli – American actress

Share with friends: Time: 4 hours. 10 min. Difficulty: medium Quantity: 1 cheesecake 25 cm in diameter. The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Sand cake with lemon and rosemary

• 15 pcs. shortbread cookies with rosemary and lemon (approximately 340 gr.), see recipe below
• 3 tbsp. l (45 gr.) Melted butter

Lemon Cheesecake

• 0.9 kg cream cheese, room temperature
• 3/4 Art. Sahara
• 0.5 tbsp. sour cream, room temperature
• 3 large eggs, room temperature
• 2 tbsp. l lemon juice (1 lemon)
• 1 tbsp. l lemon zest (2 lemons)
• 1 tsp vanilla extract
• 0.5 tsp coarse salt
• 280 gr lemon kurd

Shortbread Cookies with Lemon and Rosemary

• 330 gr butter, room temperature + optionally to lubricate the mold
• 1 tbsp. granulated sugar
• 1 tbsp. l finely grated lemon zest
• 2 tsp finely chopped fresh rosemary
• 0.5 tsp vanilla
• 0.5 tsp coarse salt
• 3.5 tbsp. premium flour
• Special equipment: demountable form with a diameter of 25 cm.

Recipes with similar ingredients: butter, cottage cheese, sugar, sour cream, eggs, lemon, vanilla extract, lemon cream, rosemary, premium flour

Recipe preparation:

1. Korzh. Preheat the oven to 160 ° C. Set the grill to the middle level of the oven, so that there are no others above it gratings.
2. Put cookies in a food processor; grind to shallow crumbs. Put the crushed cookies in a mold with a diameter of 25 cm. And pour melted butter. Hands mix cookies with butter until the mixture is collected in a lump when squeezed. Tight press it to the bottom of the form. Press the cake to the bottom of the glass so that it lay down tightly.
3. Bake the cake for 12-14 minutes or until golden brown. Remove from the oven and cool. When the mold has cooled sufficiently wrap it three quarters in foil. This will prevent a hit. water in a cheesecake when you bake it in a water bath.
4. Cheesecake In a mixer bowl with a spatula nozzle, mix cream cheese, sugar, sour cream, eggs, lemon juice, and lemon zest salt. Gradually increase the speed of the mixer to a moderately high; keep whisking for 2 minutes until it works homogeneous mass.
5. Set aside 1/4 tbsp. lemon kurd for topping. Silicone Using a spatula, mix the remaining lemon kurd into the cheesecake mixture. Put the mixture on top of the cooled cake and evenly distribute it, so that the surface is flat. Lightly tap the mold on the table to level the cheesecake.
6. Use deferred lemon kurd to decorate fun cheesecake surface. For example, you can lay out 15 small slides on 0.5 tsp cream along the edge of the cheesecake and then 6 small slides closer to the center of the cake and 1 slide right in the center. Swipe wooden stick through the centers of the first row of cream, stretching it in the form drops. Repeat the same with the inner circle of lemon Kurd.
7. Put the form in foil in a large roasting pan. Fill it hot 2.5 cm water. height of the form with a cheesecake. Bake cheesecake 55-60 minutes until it hardens around the edges, but in the center is still will tremble like pudding. Remove from the oven and let infuse for 10 minutes before removing the form from the water bath. Leave the cheesecake for another 30 minutes. Then, while he’s still warm, draw a knife along the inside of the mold and remove it. (If you remove the mold after the cheesecake has cooled completely, it may get damaged.) Cool the cheesecake completely, then chop and serve. Store it in the refrigerator until serving.

8. Shortbread Cookies with Lemon and Rosemary:

   Preheat the oven to 175 ° C. Cover the shape with a size of 22×32 cm. foil so that it hangs 5 ​​cm from the sides of the form. Slightly grease the foil and the mold walls with butter.

9. In a food processor, grind sugar with lemon zest and rosemary. Set aside 2 tbsp. l sugar mixture separately.
10. Add butter, vanilla and salt to the combine and that’s it. mix. Add flour, about 1 tbsp., Mixing after each addition. After the last add you may you have to scrape off the flour from the walls of the bowl to interfere with it in the dough. Keep stirring until the dough comes together.
11. Put the dough in the prepared form and evenly press to bottom. Pound the surface with a fork and sprinkle it with sugar.
12. With a knife, cut the dough into rectangles about 2×7 in size. see (or any size of your choice). Bake until golden at the edges and in the center, about 25 minutes. how just get the cookies out of the oven, go through the slots again knife or scraper. Cool in shape for 15 minutes, then gently pick up cookies with foil and cool completely on a wire rack.
    

    Note

    It is very important that the cheese, sour cream and eggs are at room temperature. Otherwise, the cheesecake will be grainy. It bakes well anyway, but grains will change its texture.