Home » Lemon Cheesecake and honey chibouste cream and meringue

Lemon Cheesecake and honey chibouste cream and meringue

by Ada Parisi
11602 views 5 min read

Lemon Cheesecake, ovvero lemon cheese cake. The original version is baked in the oven, provides a basis of flour, butter and sugar, ricotta and cream cheese inside and over a cream topping. Delicious. But I wanted to complicate my life. The changes I've made to dessert using a little’ almond flour, salt and sugar cookie base, the addition of honey in the mix of the filling, a layer of lemon curd over the filling and a topping of meringue, chibouste cream vanilla and Sicilian lemon confit. Let's face it, I struggled, but it was worth it. Obviously, You can make this cake even without all the trappings that I added, limit it to a magnificent cheese cake with lemon and honey with above simple powdered sugar, or just cream, or just lemon curd or what you like! I recommend that you prepare the cake one day in advance, as well as the candied lemons and lemon curd and, the following day, prepare the meringue and chibouste and assemble the cake.

CHEESECAKE WITH LEMON AND HONEY (doses for a 22 cm mold)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

FOR THE DOUGH:

120 grams of flour 00

60 grams almond flour

30 grams of caster sugar

35 grams of brown sugar

110 grams of cold unsalted butter

a large pinch of salt

FOR THE FILLING:

330 grams of cream cheese (I used Philadelphia)

550 grams of ricotta cheese

4 eggs

200 grams of sugar

3 tablespoons honey

60 ml lemon juice

2 tablespoons lemon zest

50 ml of cream

20 grams of corn flour

FOR THE RECIPE OF LEMON CURD click here on basics, If you take half a dose is more than enough

FOR ITALIAN MERINGA (I give you the dosage for about 200 grams of meringue)

an egg and a half, about 60 grams in all

100 grams of sugar

40 milliliters of water

FOR CREAM chibouste need equal amount of vanilla cream (Click here on the basics for the custard recipe) and Meringue so if you want to use 150 grams of meringue you have to make 150 grams of custard and so on. Custard, asking whether you want to make 150 grams, you have to join when it is still hot a sheet to 2 grams of gelatin.

FOR LEMONS CANDIED:

an organic Lemon

150 grams of sugar

200 milliliters of water

Procedure

Preheat oven to 160 degrees static. Prepare the base of the cake by putting all the ingredients in a bowl and kneading them with your fingertips until you get a somewhat coarse mixture, irregular crumbs. Put a sheet of parchment paper on the base of the Pan and pour in the mixture, flattening it well with the back of a spoon so it's uniform. Cook in the oven for 15 minutes or until golden brown.

Meanwhile, prepare the filling with electric whips or kneading machine: put the eggs in the Bowl, the honey and sugar and beat with the whisk until the mixture is puffy, White and fluffy, then add the ricotta and cream cheese slowly, continuing to mount. Dissolve the cornstarch into the cream and add it to the mixture and, Finally, Add the lemon juice and grated rind. Pour the cream (don't worry if it's very runny, is normal) on the base cooked in the oven and bake for about an hour and 10 minutes: the cake should firm up but remain soft and have a nice golden color.

Allow to cool the cake in the oven for 10 minutes and then churn out. When it is at room temperature, place the cheesecake in the refrigerator.

For Italian meringue, put the sugar and water in a saucepan and bring it all to a boil: you need a meat thermometer, because it is essential that the mixture reaches 121 degrees. When you will have reached, pour the mixture over the egg whites mounted flush at top speed with an electric mixer and continue to whip until the mixture white, polished, very swollen: by inverting the container the meringue will not have to move a millimeter.

Chibouste cream, using a spatula, gently combine the amount of meringue you have decided on an equal amount of custard (to which you add the isinglass, I recommend!).

For the candied lemons, wash the lemons and slice half a millimetre thick, then put them to boil in boiling water for 5 minutes, repeating the operation three times. In this way the bitterness of the peel will go away. Then put the water and sugar in a saucepan, then add the lemons and cook over low heat until they are shiny and almost transparent. It will take 45 minutes. Drain the syrup (don't throw it away, It's a great dip for cakes) and put them to dry on parchment paper).

Cover the surface of the cake with a layer of lemon curd, then garnish with chibouste cream and/or Italian meringue using a sac à poche and your imagination. If you have a cannellino you can caramelize the top of meringue and chibouste cream, but they are also great caramelized not. Finally decorate the cake with candied lemons. Store in the refrigerator until ready to serve.

MATCHING: A classic of the Sicilian winery Donnafugata is our proposal with this dessert. BenRye', raisin wine of Pantelleria, recalls honey, fishing and apricot, with mineral notes and great softness.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

18 comments

Lalla January 15, 2014 - 19:41

A show!!! I didn't know the chibouste cream ;-).
One kiss

Reply
Sicilians creative in the kitchen January 15, 2014 - 20:43

Me neither, then I fell in love with Montersino…. metaphorically speaking huh!a hug!

Reply
Enza January 15, 2014 - 14:56

Fantastic……. Congratulations!!! One kiss

Reply
Sicilians creative in the kitchen January 15, 2014 - 15:06

Thanks Enza!!! A big hug!

Reply
Sara January 15, 2014 - 14:24

delighted to see that even this month six of our <3

Reply
Sicilians creative in the kitchen January 15, 2014 - 14:28

Hi Sara! If I can I will try to be there always! You have no idea how the fact of participating in I'm helping to improve and to try new things! You will have to do a monument! A hug dear!

Reply
Giulia January 15, 2014 - 12:04

Hi Ada!! Here I find you!
But how wonderful your blog!! :)
Your King cake is really wonderful compliments!
And congratulations for winning the previous King cake!! :)
I will continue to follow you.. Have a nice day!! :**

Reply
Sicilians creative in the kitchen January 15, 2014 - 12:46

Hello Giulia, Welcome!!! Also I will follow you and then we will keep in agreement with King-Cake! Good day, I hope you shine!

Reply
Embroidery shortbread January 15, 2014 - 11:54

Tell me something Ada…you don't sleep at night right? Or clothes in a strange country where the days have 36 hours? Or am I the disorganized that never finds the time to devote to these beautiful preparations? I admire you so much, you are a sweet girl, likeable and talented!!!

p.s. You know that this year …MAYBE… I will be visiting your beautiful Sicily!!!! I can't wait… Kiss Manu

Reply
Sicilians creative in the kitchen January 15, 2014 - 12:47

Hello Manu! "Si, I don't sleep and I live in a village where the houses are of gingerbread and raining caramel!!! But it should be… I sleep like a log, at least 9 hours per night, 8 hours work in the Newsroom and keep indecent conditions a home and a relationship. I'm cooking or travel on weekends, but I love it! Manu, If you tell me in Sicily, I hope I have, But although steps from Rome! you already have a dinner invitation from me! Big hugs, ADA

Reply
Valentina January 15, 2014 - 11:02

That good the meringue as decoration instead of cream!!I love it cant wait to make it myself!! ;)

Reply
Sicilians creative in the kitchen January 15, 2014 - 12:50

Hi Valentina, Welcome to my blog! I made the meringue because my brother for Christmas gave me cannellino to caramelize and couldn't wait to try it!! Expect to see your version! ADA

Reply
Silvia January 15, 2014 - 08:18

ADA my God how long did it take???
Congratulations and thank you for participating this time too.

P.S. Tell the truth, We've taken a liking to win eh?!?!?!?!?
Silvia Kisses,

Reply
Sicilians creative in the kitchen January 15, 2014 - 12:58

Hi Silvietta! Ha ha ha, win I love it, We can't deny it! But the reality is that I mix in my head millions of ideas and things to try, and I take every opportunity to experience novelty, Chibouste cream in this case was in lista de months so I took advantage immediately. With regard to the Organization, I did the day before, returning from work, the cheesecake and lemon curd, and the next day, Sunday I was free, everything else and the photo. If I told you that Sunday, I also did a donut, the cupcake, the stew for Mtchallenge and 4 different types of bread you get me for crazy???

Reply
Gabriella January 15, 2014 - 08:12

I didn't know the chibouste cream, to try! Congratulations Ada

Reply
Sicilians creative in the kitchen January 15, 2014 - 13:00

Hi Gabriella, Welcome! I saw her in the books by Montersino e Santin and were months that I'm just waiting for the right opportunity to try it out!!!! And actually is very simple, basically as a chantilly, but instead of custard cream you add the meringue! A hug, ADA

Reply
Tamara January 15, 2014 - 01:17

Dear Ada did a little work of art, It's really a nice recipe, I the husband's birthday almost almost…him I love these soft cakes, the cheese…a hug

Reply
Sicilians creative in the kitchen January 15, 2014 - 13:01

Hi Tamara! Happy birthday to your husband then! And then softly: Why don't you subscribe also to Re-cake!! We enjoy it a lot and I'm sure he would amuse me’ even your husband…

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More