Ingredients for 12 pieces:
For the base:
250 g oat biscuits
100 g soft butter
For the cream:
3 eggs (M)
125 g sugar
2 packets vanilla sugar
600 g double cream cheese
200 g lemon curd
Juice and grated zest of 1 organic lemon
100 g soft wheat semolina
2 tbsp. vanilla pudding powder
Also:
a few lemon slices
Icing sugar for dusting
Preparation:
1. Crumble the oat biscuits finely (preferably in an electric shredder). Mix with the butter into a smooth mixture. Line the bottom of a springform pan (26 cm
diameter) with baking parchment. Press the biscuit mixture into the base. Place the tin in the fridge for approx. 1 hour.
2. Separate the eggs. Beat the egg whites until stiff, adding half of the sugar.
Cream the egg yolks with the remaining sugar and vanilla sugar. Mix the cream cheese, lemon Curd, lemon juice and zest, semolina and custard powder. Fold in the beaten egg whites. Spread the cream cheese cream on the base. Bake in the preheated oven at 160 degrees (gas: level 2, fan oven: 140 degrees) for approx. 70-75 minutes.
3. Remove the cheesecake from the tin and leave to cool. Garnish the cake with lemon slices and serve dusted with icing sugar.
Preparation time approx.: 90 minutes + cooling time.
Nutritional values per piece approx:
Calories: 469
Joule: 1966
Protein: 10,4 g
Fat: 29,5 g
Carbohydrates: 41 g
(FoodCentraleby ddp images)
