How To Cook Lemon Cheesecake With Hazelnuts (without Roasting) - Recipe
Author: Joe Fowler
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Lemon cheesecake with hazelnuts (without roasting)". Delicious recipe.
Necessary products
About the base:
- 300 grams of vanilla biscuits
- 150 grams of butter
- 200 grams of roasted hazelnuts
For cream:
- 500 grams of ricotta
- 400 grams of sour cream
- 200 grams of sugar
- 15 grams of gelatin
- juice and peel of 1 lemon
- 50 milliliters of lemon liqueur
- vanilla sugar
For jelly:
- 10 grams of gelatin
- 100 grams of sugar
- 50 milliliters of lemon liqueur
- 300 milliliters of water
- juice and peel of 1 lemon
- yellow food coloring
For decoration:
- whipped cream
- almond leaves
- lemon slices
Method of preparation :
Mix the vanilla biscuits with the roasted hazelnuts and butter, then grind them using a blender. Distribute the resulting homogeneous mass on the bottom of a detachable cake tin and place the ring on the dish.
Beat the ricotta with the sugar, add the cream, juice and grated peel of the citrus, liqueur and vanilla sugar.
Pour gelatin with water and after 10 minutes warm in a water bath until dissolved. Then add the cream to it.
Spread the mixture on the marshmallows in the form and store in the refrigerator to tighten both the base and the layer of cream.
Meanwhile, make the jelly. Pour the water into a saucepan, add the lemon zest (cut into pieces) and juice and cook for a few minutes.
Then add the remaining products (sugar, liqueur, gelatin and colorant). Once the mixture has cooled, remove the citrus peel and strain the syrup.
Put it in the refrigerator until it starts to thicken slightly, then spread it on the cream. Place the dessert in the refrigerator and let it stay there until all the layers are firm enough.
When this happens, remove, garnish with whipped cream, almond leaves and lemon slices.
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