|Let's dig in and enjoy it's lemonlike freshness!|
|Our plates in the end: Empty!|
Our bellies: Happy!
I made this cheese cake yesterday morning - really early as we were expecting some guests for coffee.
The result was delicious and pleasing.
It's worth trying it especially as the recipe is dead-easy and not much work.
200 g ladyfingers or rusk
1 pinch of salt
50 g butter, molten
200 g crème fraîche
250 g low-fat curd
4 eggs, yolks and egg-whites separated
160 g sugar
1 tbsp cornstarch
1 organic lemon, peel and juice
For the bottom crush the ladyfingers resp. rusk in a food processor or in a plastic bag using the rolling pin. Add the liquid butter and a pinch of salt, mix and spread on a bottom of a springform baking tin (26 cm). Grease the ring of the tin and put it all in the fridge.
For the filling mix the crème fraîche, the low-fat curd, vanilla sugar, the egg yolk, sugar, cornstarch and lemon peel and juice. Beat the egg white until stiff and fold in the crème fraîche mixture. Pour this mixture onto the ladyfinger resp. rusk bottom of your springform tin and put in the preheated oven at 180°C for about one hour. After baking let cool in the fridge and decorate with fresh fruits.
Happy Sunday everyone and thanks for visiting me!
♥ Emilie's daughter ♥