June 01, 2011

Lemon Cheesecake


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Lemon Cheesecake

I am not really fond of cheesecakes, whatever forms they would be. Cream cheese has never been friendly to my digestion, so I avoid using it as much as I can. Although in some cases, like this Plum Chocolate Slice, Rosewater Cheesecake, or Chocolate Layer Cake, I would dare myself to eat a single thick slice. Sometimes, rules are made to be broken, aren't they?


Anyway, I haven't baked cheesecake, perhaps in twelve months, until KBB has given us a cheesy task to do this month. This time, it is not made of cream cheese, but of mascarpone and ricotta. 






I have never baked cheesecake out of ricotta, but sometimes I use the mixture of mascarpone and cream cheese, so I wasn't sure how they taste like. In the amidst of ongoing kitchen renovation, I take the challenge to bake Lemon Cheesecake, KBB's 23rd task.





The different thing about this cheesecake is the crust is not made from biscuits crumbs or sponge cake, but from assorted nuts.



I use 26cm round springform cake tin, instead of 23cm the recipe calls for. I forgot that I just tossed out my old cake tins and haven't bought the replacements. Lucky enough, I found that 26cm cake tin somewhere in the deepest cabinet. You really don't know what you've got before you rambling through deepest in, do you?





The process of crusting wasn't that easy for me. I should have put thicker layer of margarine for the nuts to stick together. But, never mind. Crust done. Next steps were done okay, too. So, yes. The result is much a thinner cheesecake. More like a tart rather than a cheesecake.


Lemon Cheesecake-2


Surprisingly, it tastes so good! I quite like the combination of dried fruits and spices in it. There is a slightly lemony flavour that shouts quietly in between the creaminess of ricotta and mascarpone. The crusts are also giving nutty flavour that envelopes the whole texture into one single deliciousness. Perfect for an espresso!


I might come back to this cheesecake one day. Perhaps bake it in individual cheesecake tins will be a great idea.


lemon cheesecake-3




Review: Saya sebetulnya ga begitu suka sama cheesecake, tapi menyicip cheesecake ini rasanya beda dan ga bikin eneg. Manisnya pas dan kombinasi dried fruits dengan coating kacang membuat cheesecake ini memiliki rasa yang unik.

4 comments:

Alessandra said...

First: I really like the crust made with nuts! But not peanuts, they have to be 'real' nuts! I am already thinking of a hazelnut one.... mmmhhh!!!

I prefer cooked cheesecakes, it is true, cream cheese is not that easy to digest, unless is baked, and I prefer ricotta, but I guess that I am Italian and so I would :-).

Great pics, as always!!

Ciao
Alessandra

Arfi Binsted said...

hahaha I know you don't like peanuts, although it is a Kiwi 'stuff'. I did not use peanuts, just used hazelnuts, almonds, pecans, walnuts and Brazil nuts.

peasepudding said...

I prefer ricotta in my cheesecakes, gives them a lighty texture. I love the mixed nut crust idea and agree with Alessandra on the hazelnuts, my favourite

La Gaia Celiaca said...

The cheesecake I love more is made with mascarpone and ricotta, too, and I agree with you, it's wonderful!

Do you find ricotta in NZ? Wow!