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Lemon Cheesecake with Breton biscuits

Recipe by Papa en Cuisine

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.

MediumFrenchServes 8

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Source Video
1h 40m
Prep
1h 13m
Cook
21m
Cleanup
3h 14m
Total

Cost Breakdown

Total cost:$11.70
Per serving:$1.46

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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