Lemon and strawberry cheesecake without eggs

The reason of making this yummy cheesecake is out of thankfulness.  Thank you for appreciation and recognition from my boss.  A sweet moment to please, relax, indulge and share.  It’s nice to befriend with people, a genuine and delighted feeling.  Lemon cheesecake was chosen.  Well, how can I make this one different?  It’s not from Tony Wong,  but Eric Lanlard, from his Manhattan cheesecake.  The twist is to stand strawberry slices around the rim, dashes of pink to impress.  No eggs incorporated.  The texture is smooth, not condensed, not filling, not runny but melted in mouth.  A hint of lemon, a feel of refreshing soul, a bite of crunching biscuit base.  Perfect!  A small one for the family, and a taste of it to test prove. The big one is for taking back to office. 

Cake base
75g butter           
300g digestive biscuits, grounded

Cake filling
1kg cream cheese
200g caster sugar
3 tsp plain flour
1 tsp vanilla extract
Finely grated zest and juice of 1 lemon
300ml sour cream

Topping
150ml sour cream
10g caster sugar

Preheat the oven to 180C.  Grease the base and side of a 20cm and 16cm spring form cake tin with butter and line the base with baking paper.

For the base, melt the butter and stir it into the biscuit crumbs. Press the mixture into the bottom of the prepared tin and bake in the preheated oven for 10 minutes. Cool in the oven.

For the filling, increase the oven temperature to 200°C

Beat the cream cheese at medium-low speed until creamy, about 2 minutes.  Follow by the sugar, then the flour. Continue by adding the vanilla and lemon zest and juice. Stir in the soured cream until well blended. The batter should be smooth, light and somewhat airy.

Lay the cake pan edge with sliced strawberries.

Pour the filling into the prepared tin. Smoothen the top. Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 140°C and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven. Leave the cheesecake to cool in the oven for 1 hour.

For the topping, combine the soured cream and caster sugar. Spread over the cold cheesecake right to the edges, then refrigerate overnight.

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