How about a Philadelphia Lemon Cheesecake with Thermomix? The cheesecake, that dessert with the crust of dry biscuits as a base and a soft cream cheese on top, is a very summery dessert: fresh, soft, fragrant.
In this recipe, the scent is even more intense because it is given by the lemon. :-D
Do you think cheese and lemon don't go perfectly togheter? Well it's a doubt that I also had. In short, we have always been taught that lemon with milk "is sour". Instead, I must say that, in this case, the two flavors are really good together! :-P
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
Ingredients
For the base
- 300 g biscuits (digestive)
- 30 g sugar
- 80 g unsalted butter
For the cream
- 10 g gelatin in sheets
- 200 g fresh liquid cream
- An untreated lemon
- 100 g sugar
- 350 g cream cheese like Philadelphia Cheese (or other fresh cheese)
- 150 g yogurt
For coverage
- 200 g water
- 20 g corn starch
- 80 g sugar
Let's cook!
Soak 10 g gelatin in very cold water.
Put 80 g unsalted butter in the mixing bowl and melt 2 Min. 50C Speed 1.
Add 30 g sugar, 300 g biscuits and mix 10 Sec. Speed 7. Collect at the bottom and repeat.
Turn this dough over the bottom of a 22cm springform pan, press with a spoon to get a compact layer and place in the fridge.
In the clean and cooled mixing bowl put the butterfly whisk. Pour 200 g fresh liquid cream and whisk lightly 1 Min. Speed 3. Remove from mixing bowl and keep aside.
In a clean and dry mixing bowl put 100 g sugar, the zest of an untreted organic lemon (keep the juice aside) and chop 20 Sec. Speed 9.
Collect on the bottom and combine 350 g cream cheese, 150 g yogurt and mix 20 Sec. Speed 4.
In a saucepan, heat to 30C 2 tbsp of whipped cream and add the soaked and squeezed gelatin. Melt well, pour into the mixing bowl and mix 10 Sec. Speed 4.
Combine the melted gelatin with the cream, mixing gently with movements from the bottom up.
Pour the cream over the biscuit base and put in the fridge to cool for 1 hour.
Prepare the topping: in the clean mixing bowl put 200 g water, the lemon juice kept aside, 20 g corn starch and heat 3 Min. 60C Speed 1, until the mixture has thickened.
Add 80 g sugar and bring to a boil 3 Min. 100C Speed 1.
Pour over the cold cheesecake, level and let it rest for another 1 hour in the fridge.
Before serving, remove the cheesecake from the pan and decorate with lemon slices.
Tips
Intense taste? Instead of plain yogurt, use lemon yogurt.
Try adding a little ground cinnamon to the base of cookies and butter ... how good!
The ideal would be to let the cake rest overnight in the refrigerator.
Translated from the Italian recipe: Cheese Cake con Philadelphia e Limone Bimby
Copyright: Philadelphia Lemon Cheesecake with Thermomix from Thermomix Recipes
Photocredit: Thermomix Recipes