EASY LEMON CHEESECAKE RECIPE l So light and amazingly delicious!

EASY LEMON CHEESECAKE RECIPE l So light and amazingly delicious!

Music: Shenandoah - American folk song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you an amazingly delicious, light and easy lemon cheesecake recipe. A perfect cake for any occasion. I use a 20 cm. (8-Inch) pyrex square baking dish for the recipe, oven time may vary if using a different one. Also I recommend to prepare the dish as described in the video, to lift out the cake easily.

To stay tuned upcoming videos SUBSCRIBE here:
https://www.youtube.com/c/ElvancaTarifler

You can support my Channel with Patreon:
https://www.patreon.com/ElvancaTarifler



INGREDIENTS
Crust:
1 cup flour
1/2 cup powdered sugar
1/2 tsp baking powder
A pinch of salt
1/2 cup (125 gr./4.4 oz) butter
1 egg yolk
1 tsp lemon zest

Filling:
3/4 cup granulated sugar
(Add 1 cup for a sweeter taste)
Zest and juice of 1 lemon
2 eggs + 1 egg white (at room temp)
200 gr. (7 oz) Cream cheese (at room temp)
3 tbsp flour
1 pack vanilla sugar

DIRECTIONS
Preheat oven to 175C(347F)
Lay a sheet of parchment paper on a working surface.
Place the baking dish at the center, and draw around it with a pencil.
Then cut squares from each corner of the paper right up the corners of the drawing.
Place parchment paper inside the pan, leaving an overhang on each side.
To make the crust:
Melt the butter, let cool.
Sift the flour, powdered sugar and baking powder into a bowl.
Sprinkle a pinch of salt, mix.
Add 1 tsp lemon zest, making sure to grate yellow part only, not the bitter white pith.
Add egg yolk and melted butter on top.
Stir with a spatula to bring dough together.
Put the dough in the prepared dish.
Press into the corners and sides with spatula.
You can use a sheet of plastic wrap to spread dough into an even layer.
Bake in the lower rack of your oven, for about 15 minutes or until very lightly browned.
Once baked let cool for 10 minutes, leave the oven on.
In the meantime prepare the filling:
Combine the granulated sugar with zest of 1 lemon in a bowl and mix, so the flavor of the lemon comes out.
Add the eggs and beat well.
Add freshly squeezed 1/4 cup lemon juice.
Add the cream cheese, beat again.
Add vanilla sugar and flour, beat for about 10 seconds, or until there are no lumps.
Pour the filling over the crust.
Transfer into the oven very gently and bake for about 25 minutes, or until the filling is set.
Let sit over a wire rack or racks of your gas stove undisturbed while it is cooling, so there are no cracks.
Before refrigerating, gently transfer the cake onto a cutting board.
Using a spatula lift it gently, discard the paper.
Refrigerate for at least 4 hours, or overnight.
Loosen the bottom with a knife.
Dip the knife into a glass of hot water and wipe before making every cut.
Cut lemon cheesecake into small portions.
Transfer into a large dish.
It keeps for up to a week in the fridge.
Dust with powdered sugar generously and sprinkle some coconut flakes just before serving.
Transfer into a plate, garnish as desired and serve.

If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.