Frozen Lemon Cheesecake
Source of Recipe
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Recipe Introduction
List of Ingredients
1 cup chocolate chip cookie crumbs
2 tablespoons granulated sugar
2 tablespoons melted unsalted butter
1 ½ cups granulated sugar
2 tablespoons cornstarch
1 cup fresh lemon juice
4 eggs, beaten lightly
3 tablespoons grated lemon zest
16 ounces or 2 cups cream cheese, at room temperature
2 cups whipping cream
Recipe
Crust:
Cut a circle of parchment paper to fit bottom of 9-inch (23-cm) springform pan. Cut a 30 x 3-inch (75 x 8-cm) strip of parchment paper to fit inside edge of pan. Combine crumbs, sugar and melted butter in a bowl. Press evenly into bottom of pan and refrigerate until firm.
Cheesecake:
1. Combine sugar and cornstarch in a stainless steel saucepan. Whisk in lemon juice then beaten eggs until smooth. Place over medium heat and cook, stirring, for about 5 minutes or until sauce thickens to a pudding-like consistency. Remove from heat and stir in zest. Transfer to a large bowl and allow to cool to room temperature.
2. In a stand-up mixer with the paddle attachment, whip cream cheese until smooth. Add lemon mixture from step one and combine.
3. Place whipping cream in a separate bowl and beat until stiff. Fold 1/3 of the whipped cream into mascarpone mixture then fold in remaining whipped cream until smooth. Spoon lemon-cream mixture into prepared pan with crust and smooth top with an off-set spatula. Wrap in plastic wrap and freeze for 8 hours or overnight. (Can be frozen in airtight container for up to 2 weeks.)
4. Remove sides of pan. Transfer dessert from metal base to serving plate. Remove parchment paper around sides. Cover loosely with plastic wrap and place in refrigerator for 4 hours to soften slightly.
5. To serve, garnish with fresh berries and lemon zest or chocolate sauce.
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