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Lemon Cheesecake with Breton biscuits
A creamy lemon cheesecake on a crunchy base of Breton biscuits. The recipe combines ricotta, Philadelphia cream cheese and quark for a light texture, all topped with a lemon glaze made with gelatin. Ideal for an elegant dessert or a special occasion.
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Cost Breakdown
Critical Success Points
- • Homogeneous crust mixture (biscuit + butter)
- • Baking the cheesecake at 150°C without opening the oven
- • Proper dissolution of gelatin in the lemon glaze
Safety Warnings
- • Handle the hot oven with care.
- • Be careful of hot liquid splashes when preparing the glaze.
- • Use a sharp knife for zesting to avoid cuts.
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