Lemon Cheesecake

Another variant of sweet temptation in American style, this time with lemon flavour.

Ingredients:

200 g of butter cookies 100 g melted butter For filling: 500 g ricotta or soft curd 50 g semolina sugar 3 tbsp lemon juice 2 tablespoons of fine semolina 3 pieces of the yolks of large eggs grated zest of 2 large lemons

Procedure:

1. Mix the broken biscuits in a food processor, add the melted butter and pulse
2. Line a 20-25 cm diameter cake tin with baking paper, place the biscuit mixture in it and spread it evenly with an inverted spoon
3. Wipe out the bowl of the food processor, add the soft cottage cheese or ricotta, finely grated lemon zest, lemon juice, egg yolks, caster sugar, semolina and pulse for about 2 minutes until everything is well combined
4. Pour the mixture into the tin, place in a preheated oven at 180 °C (hot air at 160 °C) and bake for about 40 minutes until the filling is firm to the touch and pulls away from the sides slightly, then turn off the oven, open the door and leave the cheesecake in the oven to cool for 1 hour
5. Loosen the dessert from the walls with a knife, remove the mould, cut into portions, transfer to dessert plates and serve.

Recommendation:

Dessert can be decorated with a dollop of whipped cream and topped with lemon or other fruit syrup when serving.