Limun čizkejk / Lemon Cheesecake

Ja sam ogroman čizkejk fan obožavam ih sa svim ukusima i u svim varijacijama. Tako da sam za vas spremio danas jedan recept koji me je oduševio. Ukoliko volite limun i želite da ispobate nešto drugačiji čizkejk koji je zaista predivnog ukusa i koji je veoma vazdušast i mek a pritom se i topi u ustima i podseća na mousse onda ste na pravom mestu.

Potrebno je :

Za podlogu :

200 g mlevenog keksa

100 g otopljenog margarina

Za fil :

1 kesica želatina

150-200 g šećera

200 ml kipeće vrele vode

200 ml hladne vode

500 g punomasnog krem sira

4 kašike narendane korice limuna

2 kašike limunovog soka

Priprema :

U veću posudu uzeti mleveni keks i dodati mu margarin zatim mešati ga polako dok margarin ne omekša sav keks.Dno kalupa za tortu (sa odvojivim ivicama), prečnika 24 cm obložite pek papirom i lagano utisnite smesu keksa i maslaca na dno kalupa. Poravnajte i stavite u frižider dok ne završite fil.

U veću posudu dodajte 1 kesicu želatina pa preko toga prvo prespite kipuću vrelu vodu i mešajte žicom za mućenje dok se želatin ne rastopi.Preko toga dodajte sad hladnu vodu,promešajte. Zatim dodajte krem sir,šećer,narendanu koricu limuna i limunov sok i mutite mikserom na najmanjoj brzini dok se svi sastojci ne sjedine i dok ne dobijete glatku na izgled čorbastu smesu. Izvadite kalup iz frižidera i prelite preko podloge i izravnajte. Stavite u frižider na najmanje 4 sata kako bi se stvrdnulo i steglo. Posle toga možete servirati i dekorisati po želji.

Mali saveti : Fil koji dobijete izgledaće čorbasto ali ne brinite jer taj fil će se steći posle 4 sata provedenih u frižideru jer ima gustina u sebi.

Ovaj desert je moguć i bez šećera tako da je pogodan i za osobe sa dijabetesom. Onda jedino zamenite klasičan mleveni keks sa mlevenim keksom bez šećera kao i šećer u filu zamenite sa stevijom ali obratite pažnju na količinu stevije koju stavljate unutra kako ne bi bilo previše preslatko.

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I am a huge cheesecake fan I adore them with all the tastes and in all variations. So I have prepared for you today a recipe that delighted me. If you like the lemon and want to a slightly different cheesecake that is truly beautiful and very airy and soft, it melts in the mouth and reminds you of the mousse then you are in the right place.

Ingredience :

For ground :

200 g ground biscuit

100 g margarine

Lemon Cheesecake Filling :

12 g powdered gelatine

150 - 200 g sugar

200 ml boiling water

200 ml cold water

500 g cream cheese full fat

4 tbsp lemon zest

2 tbsp lemon juice

Preparation :

Ground :

In a larger bowl take a biscuit and add a margarine, then mix it slowly until the margarine softens all the biscuits. The cake mold (with detachable edges), 24 cm thick, cover the baking sheet with paper and gently squeeze the mixture of biscuits and butter on the bottom of the mold.Align and place in the fridge until you finish the fill.

Lemon Cheesecake Filling :

Pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved.

Add the remaining cold water.

Add the cream cheese, lemon zest, lemon juice and sweetener.

Using a mixer , mix on on a slowest speed until smooth and lump free.

Pour onto the prepared base.

Refrigerate until set for at least 4 hours.

Small tips: The filling you will get will look very wathery, but do not worry because it will get hard after 4 hours spent in the fridge because it has gelatine inside. .

This dessert is possible without sugar and it is also suitable for people with diabetes. Then just replace the classic biscuit with a sugar-free biscuit biscuit and replace the sugar in the fill with stevia, but pay attention to the amount of stevia that you put inside so that it would not be too sweet.

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