Lemon Cheesecake with Breton biscuits

Ingredients

• 200 g Breton biscuits (Base of the cheesecake, finely crumbled)
• 60 g Unsalted butter (At room temperature, softened)
• to taste g White sugar (To sweeten the filling)
• 4 units Eggs (Fresh, at room temperature)
• 200 g Ricotta (Fresh cheese, at room temperature)
• 200 g Philadelphia-style cream cheese (At room temperature)
• 200 g Quark (Plain, at room temperature)
• 1 teaspoon Vanilla extract (Liquid vanilla extract)
• 1 zest Lemon zest (Finely grated)
• 120 ml Fresh lemon juice (Juice of 3 lemons)
• 2 sheets Gelatin sheets (To soak in cold water)
• 2 tablespoons Water (To dissolve the gelatin (≈30 ml))
• a few drops Food coloring (optional) (To give a tint to the glaze)

Instructions

1. Prepare the crust

   Crumb the 200 g of Breton biscuits (in a food processor or in a bag with a rolling pin). Melt 60 g of butter, mix it with the crumbs until a homogeneous dough forms, then press it firmly into the bottom of a 20 cm springform pan.

   Time: PT8M

2. Bake the crust

   Bake the pan with the crust for 10 minutes at 180°C. Let cool slightly before placing in the refrigerator.

   Time: PT10M

   Temperature: 180°C

3. Prepare the filling

   In a large bowl, whisk the 4 eggs with the sugar until the mixture lightens. Add the ricotta, the Philadelphia, the quark, the zest of one lemon, the vanilla extract and mix until a smooth, creamy texture is achieved.

   Time: PT12M

4. Pour the filling

   Remove the pre‑baked crust from the refrigerator, place it on a rack. Pour the filling over the crust and smooth the surface with an offset spatula.

   Time: PT3M

5. Bake the cheesecake

   Bake the cheesecake for 1 hour at 150°C. The centre should remain slightly trembling.

   Time: PT1H

   Temperature: 150°C

6. Cool in the oven

   Turn off the oven, slightly open the door and let the cheesecake cool inside for 1 hour. Then place it in the refrigerator for at least 2 hours before glazing.

   Time: PT1H

7. Prepare the lemon glaze

   Soak the 2 gelatin sheets in cold water for 5 minutes. In a small saucepan, heat the juice of 3 lemons with 2 tablespoons of water, add the squeezed gelatin and stir until fully dissolved. Add a few drops of coloring if desired, then let it warm slightly.

   Time: PT10M

8. Glaze the cheesecake

   Pour the lemon glaze over the cooled cheesecake, spread it gently. Let set for 5 minutes at room temperature, then place in the refrigerator for an additional 10 minutes so the glaze firms.

   Time: PT5M

9. Decorate and serve

   Crumb the remaining Breton biscuits and sprinkle them over the glaze for crunch. Cut the cheesecake into 8 equal slices and serve chilled.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Breton biscuits: Shortbread biscuits, Digestives
• Instead of Unsalted butter: Margarine
• Instead of White sugar: Cane sugar
• Instead of Eggs: Chicken eggs
• Instead of Ricotta: Quark
• Instead of Philadelphia-style cream cheese: Cream cheese
• Instead of Quark: Thick Greek yogurt
• Instead of Vanilla extract: Vanilla sugar
• Instead of Lemon zest: Orange zest
• Instead of Fresh lemon juice: Bottled lemon juice
• Instead of Gelatin sheets: Gelatin powder

Equipment Needed

• Mixing bowl
• Wooden spoon
• Whisk or electric mixer
• 20 cm springform pan
• Oven
• Baking sheet
• Small saucepan
• Offset spatula
• Zest grater
• Kitchen scale

Critical Steps — Do Not Skip

• Homogeneous crust mixture (biscuit + butter)
• Baking the cheesecake at 150°C without opening the oven
• Proper dissolution of gelatin in the lemon glaze

Chef Tips from the Video

• Use ingredients at room temperature to avoid lumps.
• Chill the pan in the refrigerator for 30 minutes before pouring the filling for better crust stability.
• For an ultra‑smooth surface, strain the glaze through a sieve before pouring.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, 3 to 4 days.

Freezer: Wrap tightly, freeze up to 1 month. Thaw in the refrigerator 12 h before serving.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the crust the day before and keep it refrigerated.
• The glaze can be made 2 hours ahead and kept in the refrigerator.
• The cheesecake tastes best after 4 hours of chilling.