The classic combination of creamy sour cream and cream cheese creates a dense heavy cheese topped with sweet and sour lemon sauce and light cream, and the creamy aroma and the freshness of lemon melt in the mouth and taste delicious to fly! Can be made 7 inches a, or 6 inches a plus 4 inches two.
by ms snails
#芝士蛋糕
Cream cheese 250g
Sour cream 250g
Eggs 2 (l)
85g white sugar
Lemon juice the amount of half a piece
Lemon zest in the amount of half a piece
Lemon sauce 200g
Sugar stained lemon slices to taste
Light cream 150g
15g white sugar
#饼干底
Digestion biscuits 150g
Butter 50g
1: Preheat oven to 160 degrees. The digestion biscuits are crushed with a rolling pin and mixed with melted butter and caster sugar and spread evenly in a live bottom mold.
2: Beat the cream cheese with a spatula until smooth, add sour cream, caster sugar, and stir in an electric whisk until there are no particles, very evenly. Add one egg at a time until stirred, continue adding lemon juice and dandruff, beat well at low speed and pour into the mold. Depending on the degree of coloring, bake in the oven for about 1h. After baking, cool at room temperature. Refrigerate overnight.
3, lemon sauce can be done in advance, the specific method, please click to see the recipe.
4: Remove from the refrigerator, pour lemon sauce, squeeze in whipped cream and garnish with a few slices of lemon
5, of course, also sprinkle with powdered sugar
6, put a fresh vanilla, sell moving
7, each bite must be scooped from top to bottom, from cream to the bottom of the cake, in order to live up to the heart of the food.
Candied lemon slices: Put 220g of caster sugar and 60ml of water in a pot over medium heat. After the sugar is completely dissolved, add the lemon zest, reduce the heat, simmer for 5 min until the lemon looks transparent, place on the grill net to cool, and make it in advance. The cake can't be finished and frozen in the refrigerator, and the taste is also amazing
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