Lemon cheesecake with lotus base
What do you need?
For the bottom
- 70 g (vegetable) butter
- 100 g lotus biscuits
- zest of half a lemon
For the filling
- 400 g skyr 0% fat/ quark
- 80 g Hüttenkäse
- juice of half a lemon
- zest of a lemon
- 60 g Green Sweet Erythritol
- 3 eggs (M)
For the decoration
- 150 ml whipped cream
- 3 slices lemon quartered
How to make?
Grind the lotus cookies into crumbs and melt the butter in a saucepan over low heat.
Line a baking tin of about 20 cm with baking paper on the bottom and sides.
Preheat the oven to 160 degrees. And bring 1 liter of water to a boil.
Then mix the base ingredients together. Divide the cow crumbs over the bottom of the cake tin and press well with the help of a glass or the convex side of a spoon. Place in the refrigerator to harden.
Meanwhile, make the filling by mixing the skyr, Hüttenkäse, lemon and sugar substitute well. Then add the eggs 1 by 1 and mix well in between.
Pour the filling over the base and place in the oven. Place an oven dish with the boiled water next to or below it.
Bake the cake for about 40 minutes. Then very carefully remove the oven dish with water from the oven and bake the cake for another 10 minutes at 180 degrees. So that the cake turns golden brown on the outside and still vibrates a little inside.
Let the cake cool in the oven and then in the refrigerator.
When the cake has cooled down you can whip up the whipped cream and pipe it on the cake with the lemon wedges on top.