Lemon Cheesecake
Lemon Cheesecake
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)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of a 6-inch (15 cm) springform pan with removable bottom. Line the bottom with parchment paper.
- In a bowl, combine the graham crumbs, butter, sugar and salt. Lightly press into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
- Tightly wrap the base and around the outside of the pan with a double layer of foil, letting it extend upward above the rim of the pan. Reduce the oven temperature to 325°F (165°C).
Lemon Cheesecake