How to make cheesecake with simple recipe
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CreativityTranscript
00:00 (Music)
00:18 Hello friends, how are you?
00:20 If you like cheese tarts, today you are lucky, because in the Alimerca kitchen we are going to prepare a super easy lemon cheesecake.
00:26 The ingredients we need are 225 grams of digestive cookies,
00:31 100 grams of melted butter,
00:34 250 grams of mascarpone cheese,
00:38 600 grams of cream cheese,
00:42 2 eggs and 2 yolks, separate.
00:46 The juice of a lemon,
00:49 the fine zest of 3 lemons,
00:54 4 tablespoons of flour,
00:56 175 grams of sugar,
01:00 and for the meringue, 100 grams of sugar,
01:04 lemon zest to taste,
01:06 the 2 egg whites used for the cake.
01:09 We are going to start by preparing our mold with the cookie base.
01:13 For this we have here the crushed cookies,
01:17 and we are going to mix them with melted butter.
01:20 We stir this with the spoon to form a paste with which we are going to cover the entire base and the sides of the mold.
01:26 Now we place the cookie mixture and butter in the mold.
01:45 With our hands we distribute it over the base and we move it up a little towards the edges.
01:52 It is not necessary that it is perfect, because it will look more beautiful a little uneven, when unmolding.
02:00 What is important is to press well so that the mixture compacts and then does not move.
02:11 This is ready.
02:13 We are going to put it in the freezer while we make the rest of the cake so that the mixture hardens.
02:20 We are going to make the cheesecake.
02:29 As I mentioned before, it is super easy, you just have to mix all the ingredients in a bowl,
02:36 and beat them a little with the electric whisk. You will see how easy it is.
02:39 We have here the mascarpone cheese,
02:42 the cream cheese,
02:46 the sugar,
02:48 the two eggs and two extra yolks.
02:51 Do not worry, we are going to use the egg whites later to make the meringue, to decorate the cake.
02:56 We have here 4 tablespoons of flour,
02:59 the juice of a lemon,
03:03 and zest of three lemons. This is to taste.
03:06 Now, with the electric whisk, we beat it until everything is combined.
03:12 Now, with the electric whisk, we beat it until everything is combined.
03:15 (Music)
03:42 Well, I have the cheesecake batter ready.
03:45 It looks great, it smells great because of the lemon.
03:49 We are going to take the mould we had in the freezer and we are going to put the batter on top and we are going to bake it.
03:55 (Music)
03:58 (Music)
04:00 I am finishing putting the batter on top.
04:18 I feel like eating it raw. Look how good it looks.
04:21 We are going to bake it. I have preheated the oven to 160 degrees and we are going to bake it for half an hour.
04:27 (Music)
04:29 While we have the cheesecake in the oven, we are going to prepare the meringue.
04:39 We are going to use the two egg whites we have left over from the eggs we used for the cake.
04:43 We put them in a slightly large bowl and for two egg whites we are going to use 100 grams of sugar.
04:49 We are going to add it little by little. We are going to beat the egg whites a little first and we are going to add the sugar little by little.
04:56 (Music)
04:58 (Music)
05:26 I have the meringue ready. For this recipe you don't need it to be very firm because we are going to take the cake out now.
05:32 Ten minutes before it is ready, we are going to cover it with the meringue and we are going to take it to the grater.
05:36 This way we get some very nice golden meringue waves.
05:39 And if you need a very firm meringue for any other recipe, a little trick you can use is to add a teaspoon of corn flour.
05:46 Beat well so that it dissolves and mixes well with the meringue and you will have a meringue with a lot of body and very firm.
05:52 So we go to the oven to get the cheesecake.
05:55 (Music)
05:57 And we are going to decorate it with the meringue.
06:00 We leave the oven on because we are going to grate all the cake with the meringue.
06:07 I'm going to give it a touch of flavor with a little lemon zest.
06:11 We stir a little.
06:16 And now, to get the peak effect, you just have to put spoonfuls of meringue on the cake.
06:23 (Music)
06:25 You spread it a little bit to the edges.
06:28 It looks nicer if you don't have it all regular.
06:31 And we are going to make a wave movement with the spoon. Look, you are going to see it now.
06:35 We take it back to the oven.
06:38 To grate a little meringue.
06:44 (Music)
06:47 (Music)
06:49 We are going to raise the temperature a little bit to 200 degrees so that it grates well.
06:58 And nothing, you will see it when it starts to take a little golden color, you can take it out. It takes about 5 minutes.
07:04 (Music)
07:07 We already have the cake cut. Look how good it looks.
07:13 And it's a dessert that I love because, apart from being a classic cheesecake with the crispy base of the cookie,
07:19 the middle part, which is creamier, has the touch of lemon that goes very well with the fresh touch.
07:24 And then, look how beautiful the meringue with the golden peaks has been.
07:28 I hope you liked the recipe and remember that you have this and many more at lacocinadealimerca.com.
07:34 See you soon. Bye.
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