Lemon Cheesecake and honey chibouste cream and meringue

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)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

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

PROCEEDINGS

Preheat oven to 160 degrees static. Prepare the base of the cake by putting all the ingredients in a bowl and into with your fingertips until the mixture is a little’ coarse, 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 stuffing with an electric mixer or with the mixer: 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) based on baked in the oven and bake for 1 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 sugar and water in a saucepan and bring 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 for three times. In this way will leave a bad taste of the Peel. 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 with Italian meringue using a piping bag 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.

THE PAIRING: A classic Sicilian Donnafugata Winery and’ our proposal with this sweet. BenRye‘, raisin wine of Pantelleria, recalls honey, the peach and apricot, with mineral notes and great softness.

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18 comments

Lalla January 15, 2014 at 19:41

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

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

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

Reply
Enza January 15, 2014 at 14:56

Fantastic……. Congratulations!!! One kiss

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

Thanks Enza!!! A big hug!

Reply
Sara January 15, 2014 at 14:24

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

Reply
Sicilians creative in the kitchen January 15, 2014 at 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 at 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 at 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 at 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 at 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

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Valentina January 15, 2014 at 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 at 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 at 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 at 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 at 08:12

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

Reply
Sicilians creative in the kitchen January 15, 2014 at 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 at 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 at 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

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