I don't think anyone would like cheesecake? If you have a thick cheesecake, this small fresh lemon cheesecake will definitely refresh your understanding! The fresh lemon curd lemon curd is added to the delicate and mellow cheesecake, and the feeling of sunshine is fresh, which is a summer taste. 19-22 Tmall Supermarket [City Exclusive Day] - "Orange" City Victoria C Party for a variety of vitamin C-rich fruit promotion, the national 11 city collar coupons 159 minus 50, Australia Orange limited time second half price ! Let’s have a feast of citrus! Tmall supermarket purchase link: https://pages.tmall.com/wow/chaoshi/18124/orange2017 formula is the amount of 8 inch square mold (20CM).
First make lemon curd: 3 lemon juice, 1 lemon dandruff.
Boil hot water in a large pot, and put 3 eggs, white sugar, lemon juice and lemon dander in a heat-resistant bowl. Stir the mixture through the hot water to make the mixture thick. This process takes about 5-10 minutes.
The insulated bowl is taken out, and the butter is cut into small pieces of butter immediately. Stir and use the remaining heat to melt it. After cooling, pour it into a sterile sealed can. Store it for about 2 weeks.
Make the bottom of the cheese biscuits: melt the butter in a microwave oven for 30 seconds, dip the biscuits into a sealed bag and crush them with a rolling pin. Stir in the melted butter and mix well.
Put the oil on the mold, pour the biscuit into the mold and flatten it with a suitable tool.
Cream cheese softens at room temperature.
All materials of the cheese paste are placed in the cooking machine for 1-2 minutes until all the materials are evenly and finely mixed. (The sauce used by the broken machine I used is very convenient.) If there is no cooking machine, put it in the mixing bowl and beat it evenly with the egg beater.
Remove the mold from the refrigerator, pour the cheese paste into the mold and scrape it with a spatula.
The lemon curd, which was made before, was smashed onto the surface of the cheese paste with a small spoon, and the vortex pattern was pulled out with chopsticks. Tap a few times to remove the bubbles.
Put it in a preheated oven for 165 degrees for 40 minutes, or use a toothpick to insert it without bringing out the wet batter.
It is best to put the refrigerator in the refrigerator for at least 3 hours overnight. Cut the corners with a sharp knife and cut into cubes for consumption. The sealed cake can be kept for about 3 days.
I have made a lot of lemon sauce in the recipe. There are still a lot of leftovers for this cake. It is excellent for bread and yoghurt! Greek yogurt I was dehydrated with homemade yogurt. You can also use thick old yogurt, Le Chun and the like.