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.
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
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
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.