What about a Philadelphia Lemon Cheesecake? Cheesecake is a dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit: a fresh, soft and scented summer dessert. But you can eat it during the whole year!!!
Scent is even more intense in this recipe because of lemon.
So it isn't the classic Wild Berry Cheesecake we use to eat but it is a new one, an original one. Do you think cheese and lemon don't match perfectly? I thought that too. They always taught us that milk and lemon together cause acidity. But, I must say, in this case, they combine perfectly :-P!
Recipe has been created by Chiara Epifanio, a fan from Ricette-Bimby Facebook page (the Italian Version of Thermomix Recipes) and she called it "My own way cheesecake".
If you like Philadelphia cheese, I could suggest you hundreds of yummy recipes:
- Philadelphia Cheese, Tuna, Cream and Anchovies Sauce
- Philadelphia and Salmon mousse
- Vol au vent with Tuna Mousse
- Green Olives and Cheese Pâté
- Pumpkin Croquette
For the base
- 250 g of Biscuits
- 125 g of Butter
For the topping
- 3 Eggs
- 200 g of Sugar
- 350 g of Philadelphia Cheese (or other fresh cheese)
- 2 spoons of Lemon Juice
How to prepare Philadelphia Lemon Cheesecake
Put the biscuits in the mixing bowl and grind. 6 Sec. Speed 5.
Add some seconds speed Turbo if needed, it depends on your biscuits ;-)
Add melt butter. 15 Sec. Speed 6.
Put his mixture in a baking pan diameter 24 cm, make compact. Let sit in the fridge.
Meanwhile, prepare the topping.
Without washing the Thermomix bowl, insert the butterfly and add eggs and sugar. 3 Min. Speed 4.
Remove the butterfly, add Philadelphia cheese and lemon juice. 35 Sec. Speed 5.
Pour this mixture on the biscuits base.
Bake at 180°C for 40 Min.
Once it is cooked and cooled, you can dress it with fruits or gelatine like a tart, or with jam! According your taste.
You can leave the cake without any dressing and decorate every slice with a strawberry and a piece of chocolate. Then cover with icing sugar and voilà: a beautiful dish!
My variations: I used only 200gr of fresh cheese and, I used grapefruit squeeze instead of lemon juice. Delicious!
Translated from the Italian recipe:
Cheese Cake con Philadelphia e Limone Bimby