A fresh and creamy lemon-flavored cheesecake, to serve with its strawberry coulis and fresh strawberries ...
Prep time30 minutesmin
Cook time5 minutesmin
Total35 minutesmin
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 6
Ingredients:
Base
200gdry biscuits
80gsoft butter, melted
Garnish
300gplain cream cheesePhiladelphia
70gagave syrup
290gGreek yogurt
150gheavy whipping cream 30%
2,5gelatin sheetsVahine
Zest of 1 lemon
3tbsp lemon juice
Décor
300ggariguette strawberries or other French strawberries
30gcomplete sugar rapadura type
1tsp lemon zest
150gcut strawberries for decoration
Instructions:
Make the strawberry coulis: hull and cut the strawberries into quarters, put them in a saucepan with the whole sugar and lemon zest. Heat over medium heat for a few minutes so that it compotes. Then mix and pass through a Chinese to keep the coulis. Let cool.
Prepare a square mold (20x20cm for me) by lining it with baking paper, leaving wide edges of paper to be able to easily extract it afterwards. Mix the cookies and mix them with the melted butter. Tamp this mixture in the mold, pressing down with a glass. Place in the fridge while waiting for the rest.
Soften the gelatin for ten minutes in cold water. Then heat 2 tbsp of liquid cream in a saucepan and melt the squeezed gelatin there.
In a large bowl, beat the cream cheese with the agave syrup, lemon zest and juice to obtain a homogeneous mixture. Add the gelatin / cream mixture, whisk again.
Incorporate the Greek yogurt, then the liquid cream previously whipped into whipped cream. Pour this mixture over the biscuit base in the mold. Smooth with a spatula.
Pour a little strawberry coulis on the cheesecake with a tablespoon, making several circles, then using a wooden stick, trace small spirals on the cheesecake so that the colors (and flavors) match. mix a little.
Place in the refrigerator for at least 4 hours (overnight is even better).
Take the cheesecake out of the mold, cut the parts and pour the rest of the coulis on each part, accompanied by cut strawberries.
Notes:
You can substitute gelatin with agar-agar (follow the directions given by the manufacturer).You can use refined sugar in place of agave syrup, increasing the dose to 90g.Keep cool, ideally in an airtight container.
Par Lilie bakery
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