Lemon Cheesecake ( Cheesecakes Recipe)
by Tarla Dalal

This is another popular cheesecake, commonly available in patisseries across the globe. The chocolate base combines superbly with the tanginess of lemon, making this as much of a connoisseur’s delight as it is a child’s treat. One thing you need to take care of is the perfect lemon rind for the perfect taste. Do not grate the lemon rind till its core; use only the yellow part and not the white. Before spreading the lemony sauce on the cheesecake, you can also spread a layer of fresh soft fruits of your choice.

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Lemon Cheesecake ( Cheesecakes Recipe) recipe - How to make Lemon Cheesecake ( Cheesecakes Recipe)

For The Biscuit Base
14 chocolate biscuits
3 tbsp melted butter

For The Lemon Sauce
3 tbsp sugar
1 tsp cornflour dissolved in 2 tbsp of water
1/2 tsp butter
3/4 tbsp lemon juice
1/2 tsp grated lemon rind
2 drops lemon essence
a drop of lemon yellow colour (optional)

Other Ingredients
1 recipe basic cheese cake
2 tsp lemon juice
1 tsp grated lemon rind
1/2 cup powdered sugar
1/2 tsp lemon essence
1 1/2 cups beaten whipped cream

For The Garnish
lemon rind

Method
For the biscuit base

Open each dark chocolate biscuit and scrape and discard the middle creamy layer.
Place the biscuits on a butter paper or a rolling board and crush the biscuits to a coarse powder with the help of a rolling pin.
Transfer the crushed biscuits powder in a bowl, add the butter and mix well.
Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.
Refrigerate for 10 minutes and keep aside.

For the lemon sauce

Combine the sugar with ½ cup of water in a non-stick pan and cook till the sugar dissolves.
Add the cornflour mixture, mix well and cook till the mixture thickens, while stirring continuously.
Add the butter and mix well.
Remove form the flame and allow to cool.
Add the lemon juice, lemon rind, lemon essence and lemon yellow colour and mix well. Keep aside till it cools completely.

How to proceed

Combine the basic cheesecake mixture, lemon juice, lemon rind, sugar and lemon essence in a bowl and mix well till it is smooth.
Add the beaten whipped cream and fold gently.
Pour this mixture evenly over the prepared biscuit base and spread it evenly using a palate knife.
Refrigerate for 4 hours or till the cheesecake is firm.
Pour the lemon sauce evenly over it and spread it evenly using a palate knife.
Refrigerate again for 2 hours or till the cheesecake sets.
Demould the cheesecake and cut into 6 equal wedges.
Garnish each wedge with a lemon rind and serve chilled.