85 degree c lemon cheesecake recipe
Last modify: 2023/10/8
Ingredients：
200g cream cheese, 100g fresh cream, 100g homemade plain yogurt, 80g milk, 2 and a half slices of gelatine, half a lemon, 25g orange jam, 5ml rum, 45g caster sugar, high fiber 100g digestive biscuits, 25g unsalted butter.
Steps:
1. Wrap the mousse circle with tin foil and place it on a tray. Crush the high-fiber digestive biscuits with a grinder. Melt the butter with hot water and mix well;
2. Pour it into the mousse ring and press it evenly and tightly on the bottom with a spoon, then put it in the refrigerator;
3. Cut the cheese into small pieces, add 20 grams of sugar in hot water, and beat with a whisk until smooth and without particles, add orange jam and mix well;
4. Add the squeezed juice of half a lemon and rum and mix well;
5. Soak the gelatine slices in ice water until soft, add the heated milk, stir until melted and turn off the heat without boiling;
6. Pour into the cheese cake batter and mix well;
7. Add homemade plain yogurt, mix well and let cool (see here for how to make homemade plain yogurt);
8. Beat the fresh cream and 25 grams of sugar with a whisk until it is barely fluid, and mix it with the cheesecake batter;
9. Take out the solidified mousse ring on the biscuit base from the refrigerator and pour in the cheese paste;
10. Smooth the surface and gently tap it twice, cover it with plastic wrap, and then put it in the refrigerator for 5 hours until the cake solidifies;
11. After solidification, take it out, use a hair dryer to blow heat around the mousse ring, gently remove the mousse ring and release it from the mold, cut into pieces and serve on a plate.