Lemon Cheesecake
This light and creamy cheesecake is pure indulgence in every bite. Packed with protein, it's the perfect guilt-free dessert for those mindful of their diet.
- 160 g shortbread cookies
- 30 g brown sugar
- 70 g softened butter (20 g for pan and 50 g for crust)
- 700 g cottage cheese
- 3 large eggs
- 150 ml sour cream
- 150 g brown sugar
- 1 Tbsp flour
- few drops lemon flavoring (optional)
- 2-3 tsp lemon zest
- 2 tbsp vanilla sugar
- 3 mint leaves
- 1 Tbsp blueberry
- 1 tsp honey (to help the blueberries stick together)
- 3 orange slices
- 1 tsp powdered sugar
- Topping of your choice (I served it with orange jam)
For the crust, you'll need softened butter. It's best to take it out of the fridge 20–30 minutes before you start cooking, depending on the room temperature. If you forget, you can soften the butter slightly in the microwave, but avoid melting it completely.
Preheat the oven to 180°C (350°F). Use a food processor to finely grind the cookies. Add sugar and 50 grams of softened butter, and continue mixing until the ingredients are well combined. Butter a round baking pan with the remaining butter, then transfer the cookie mixture to the pan. Spread it evenly, pressing the crumbs firmly into the bottom to form the crust. Bake for 10 minutes.
While the crust is baking, prepare the filling.
In a blender or food processor, combine the cottage cheese, eggs, sour cream, and sugar. Blend until smooth. Add the flour, vanilla sugar, lemon zest, and a few drops of lemon flavoring, then blend again until the mixture is well combined.
Once the crust is ready, remove it from the oven and let it cool for at least 10 minutes.
Pour the filling over the crust and spread it evenly.
Bake at 180°C (350°F) for 10 minutes, then reduce the temperature to 130°C (265°F) and continue baking for 30–40 minutes, or until the cheesecake is cooked through and the top is lightly golden brown.
Let the cheesecake cool completely before serving or decorating.
I arranged orange slices on top, combined blueberries with honey, added mint leaves, and finished with a sprinkle of powdered sugar.
You can serve the cheesecake with any toppings you prefer. Since this cheesecake has a hint of lemon flavor, I used orange jam, which paired beautifully. However, you can also try other jams or syrups of your choice.