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
Printable version with shopping checklist
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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