１週間程前に思い立って焼いたレモンチーズケーキ。 チーズケーキと言うよりはチーズバーの様ですがレモンたっぷりで美味しかったです・・・
I baked this Lemon Cheesecake last week on a whim. It was more like a cheese bar rather than a cake, but it was pretty 'lemony' delicious...
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Originally posted on MooiWorld.
I baked this Lemon Cheesecake last week on a whim. It was more like a cheese bar rather than a cake, but it was pretty 'lemony' delicious...
元のレシピはこちら。甘さ控えめにするためクラストは変更。
レモン好きなので、レモンを多めにしました。
Original recipe in Japanese. Translated below with a modification using
different crust for less sugar and more lemon as I love lemon!
このクラスト、実はいつもキッシュに使っているレシピ。
次回は生地にレモンの皮のすりおろした物を混ぜてみます。
The crust is actually from a quiche recipe that I always use.
Next time, I'll add some lemon zest to the crust to make it even more lemony!
Recipe:
[crust]
130 g Pastry flour
45 g Olive Oil
30 g Water
pinch of salt
[filling]
200 g softened cream cheese
55 g sugar
1 egg
50 mL milk
juice from one lemon (~ 3 Tbsp)
[crust]
130 g Pastry flour
45 g Olive Oil
30 g Water
pinch of salt
[filling]
200 g softened cream cheese
55 g sugar
1 egg
50 mL milk
juice from one lemon (~ 3 Tbsp)
Preheat oven to 390°F.
Mix the crust ingredients, press into a pie plate, prick all over with a fork and bake for 20 minutes.
Reduce the oven temp to 340°F.
Mix the filling ingredients in a food processor or with a hand mixer, pour into the shell, and bake for 40 min or until it starts to show nice brown colors on top! (In a 9" pie place, it took me about an hour to bake.)
Mix the crust ingredients, press into a pie plate, prick all over with a fork and bake for 20 minutes.
Reduce the oven temp to 340°F.
Mix the filling ingredients in a food processor or with a hand mixer, pour into the shell, and bake for 40 min or until it starts to show nice brown colors on top! (In a 9" pie place, it took me about an hour to bake.)
Originally posted on MooiWorld.