Lemon And Almond Unbaked Cheesecake
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
55
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (softened)1 cup
Sugar1 large
Egg Yolk1 tsp
Baking Powder1 tsp
Salt2 tbsps
White Rum2 tbsps
Lemon Juice (fresh)680 g
Cream Cheese (softened)1 cup
Heavy Cream4 large
Egg White1 tbsp
Egg White (beaten)1 cup
Water2 cup
Apple JellyDirections:
1
Special equipment: 1 (3-inch) 9-inch springform pan; a 10 by 15-inch jelly-roll pan Position a rack in the middle of the oven and preheat to 350 degrees F
2
Butter the bottom of the springform pan and line with parchment or waxed paper
3
Set aside
4
To make the base: Beat together the butter and sugar by hand until light and fluffy
5
Beat in the yolk until smooth
6
Combine the flour, baking powder, and salt
7
With a rubber spatula, gently fold into the butter mixture
8
The mixture will be crumbly
9
Transfer the dough into the prepared springform pan and use your hands to pat it down evenly and firmly over the bottom
10
Bake for about 25 minutes, until the crust is golden and baked through
11
Transfer to a rack and cool base completely
12
To make the filling: Combine the rum and lemon juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface
13
Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute
14
Remove the bowl from the pan and cool the gelatin slightly
15
In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often
16
Beat in the cream until smooth
17
Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved
18
Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm
19
Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese
20
Fold in the meringue in several additions
21
Pour the filling into the prepared pan and refrigerate until at least 6 hours or overnight
22
To prepare the almonds: Position the rack in the middle of the oven and preheat to 325 degrees F
23
Put the almonds in a jellyroll pan, pour the egg whites over them, and rub the almonds between the palms of your hands to coat evenly
24
Stir in the sugar
25
Bake for about 20 minutes, stirring often, until the almonds are well toasted and sugar has caramelized slightly
26
Cool, and store in a tin or jar at room temperature until ready to use
27
To make the glaze: Combine the water and lemon juice in a small bowl and sprinkle the gelatin over the surface
28
Allow to soak for 5 minutes
29
Bring the jelly to a boil and add the gelatin mixture
30
Return to a boil, and remove from heat
31
Add the food coloring and pour over the chilled cheesecake
32
Chill again to set the glaze
33
To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake
34
Unbuckle the pan side and lift off
35
Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter
36
Press the sugared almonds around the sides
37
Keep refrigerated until time to serve
38
To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry, refrigerate leftovers