Ingredients:
+To make the crust:
°300 grams. From Graham’s cracking crumbs.
°140 grams. From salted butter, dissolved.
° 40 grams. of sugar.
+To make cheesecake fill:
°680g. from cream cheese; Reduced to room temperature.
°200g. of white sugar.
°30 grams. It’s flour for all purposes.
°230g. From sour cream.
°1 1/2 tbsp vanilla extract.
°3 zest of medium grated lemon.
°4 large eggs.
+To make lemon topping:
°8 tbsp lemon juice.
°4 tbsp grated lemon peel.
°100 grams. of sugar.
°8 large egg yolks.
°60 grams. of salted butter.
+To make meringue topping:
°200g. of white sugar.
°1/2 tbsp tarter cream.
°1 tbsp vanilla extract.
°4 large egg whites.
*Preparation:
Preparation of the veneer:
Step 1:
Preheat the oven to 325 ° F (163 ° C). Line the bottom of a 9 “(23 cm) pulse pan with butter paper and side oil.
Step 2:
Mix the crust ingredients in a small bowl. Press the mixture at the bottom of the pulsating pan and on the top sides. After ten minutes of baking the crust, set aside to cool.
Step 3:
Cover the pan outside with aluminum paper to prevent water from entering the water bath. Set aside the prepared frying pan.
Preparing cheesecake:
Step 1:
Reduce the oven temperature to 300 ° F (148 ° C).
Step 2:
In a large bowl, mix the cream cheese, sugar and flour with the mixer at low speed until smooth and well combined. Use low speed to reduce the amount of air built into the mixture, which can lead to cracking. Remove food from the edges of the dish.
Step 3:
Mix the sour cream, vanilla and lemon zest together at low speed until well combined. Add the eggs one by one, combining carefully after each addition. When necessary, scrape the edges of the bowl to ensure everything is well mixed.
Step 4:
Pour the mixture for the cheesecake into the crust. Insert the spring frying pan into a larger frying pan. Fill the outer frying pan with warm white
Enjoy !