Bright lemon flavor, sweet and delicate meringue cheesecake. I'll tell you how to cook this unusual dessert in a jar.
I, as a confectioner, often looking for new delivery forms for their desserts. Recently I was invited to entertain guests at a small fair in my hometown. To take full cakes quite expensive, as on past the cakes need disposable tableware and cutlery, as well as a large refrigerator for storage. So I found a way out and prepare their desserts in the banks. The entire batch sold out in a couple of hours.
It was so convenient format so now I thought to prepare such portioned cakes on a regular basis. Conveniently there, you can take with you and eat up the house, do not take up much space in the refrigerator, and most importantly, that the dessert does not lose its presentation, even if it will hang at the bottom of a bag or backpack.
Perhaps someone would think this recipe is complicated, so I painted in detail each step in the recipe. Try to cook it, for example as a gift to colleagues on February 23 or March 8. Do you need all turn out.
All the necessary ingredients you will find in the end.
If you have any questions regarding the preparation, leave them in the comments.
Cooking method
shortcrust pastry
1. Mix the butter, sugar room temperature, add the egg yolk and then the remaining ingredients. Knead until smooth.
The dough should get small lumps.
2. Roll out in 2-3 cm thick layer, packed in plastic wrap and remove in a refrigerator for 1 hr. After this time, the dough by hand grind into crumbs and put them in the freezer for 15 minutes.
3. The chips were poured into the pan, the laid baking paper and ship in a preheated 180 ° oven for 15 minutes.
4. After baking give blender to cool and shred into fine crumb. If some of the pieces will be slightly larger, that's okay.
If no blender, you can roll it out with a rolling pin in the package.
5. Melt the butter and mix with crumbs. The resulting chips are distributed on baking sheet layer of 0.5 cm. Bake for 10 minutes at 180 °.
lemon Kurd
1. In a saucepan send all ingredients over medium heat and bring to a thick cream.
2. Forced through a sieve to get rid of coagulated protein.
Cover with plastic wrap to contact and remove a refrigerator.
cheesecake
1. Curd Cheese triturated with sugar, add eggs and egg yolk, stir until uniform.
2. 50g cheese mix combine with 100 grams of lemon Kurd and remove aside.
3. The cheese often add milk, stir until smooth.
Assembling / baking
1. At the bottom of the banks pour a little sand base.
Banks should be sterilized in advance, you can use one of the ways that I I described in this article.
2. Using a pastry bag or spoon distribute on banks cheese - citric portion.
3. Pour on the banks cheese base.
4. Banks put on the pan, and send in a preheated 110 ° oven for 60 minutes, the up-down mode. After baking give cheesecake cool in the oven and then remove in a refrigerator for 6 hours and preferably overnight.
5. When cheesecakes cooled and stabilized by a pastry bag or spoon covers each layer cheesecake lemon Kurd.
6. Preparing meringue. Beat proteins with 40 g sugar (1) to a light foam. 160 g sugar (2) and the ship water in a saucepan and bring to 118 ° degrees. Continuing to whisk, add sugar syrup to whites and whisk until thick.
7. Each cover meringue cheesecake and fired by gas burners.
You can decorate with sliced kumquat and lemon slices.
Ingredients for the lemon cheesecake at the bank
Recipe 8 designed cans of 250 ml.
shortbreaddough
Butter 75 gr (35 c for recovery)
Flour B / C 156 c
62 g sugar
Yolk 1 pc
lemon Kurd
Lemon juice 125g
Sugar 70g
4 pcs yolk (egg C1)
Corn starch 10 g
Butter 60 gr
cheese piece
Curd Cheese (e.g. Khokhland) 480 c
Lemon Kurd 100g
Milk 3.2% 120 c
Egg (C1) 1 piece
Yolk (egg C1) 1 piece
Meringue (Italian)
Protein 100 c
1 Sugar 40 g
Sugar c 2 160
Water 45 g
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