Today I made a refreshing rare cheese cake with two lemons. Top with lemon jelly with fragrant and bitter lemon zest. If left alone, the lemon peel would be too bitter so I boiled it three times. Granulated sugar is used to give lemon jelly its beautiful yellow color, but it can be made with other types of sugar
Composition (diameter 15 cm)
80 g biscuits
25g unsalted butter
150 g cream cheese
45g granulated sugar
150ml thick cream
1 tablespoon lemon juice
lemon peel
5 g gelatine leaves
30g hot water
50 g cream cheese
50ml thick cream
9g granulated sugar
lemon jelly
Zest from 1 to 1.5 lemons
115 g water
30g granulated sugar
20 g lemon juice
4 g gelatin
Please refer to many other cooking methods:
