Usuba
Cheesecake with Lemon and Pine Nuts
A delicate cheesecake on a shortbread crust with a bright lemon flavor. Ricotta cheese, whipped cream, and egg whites create an airy texture, while toasted pine nuts add crunch and depth. The dessert requires time to chill, but the result is worth the wait.
- Total
- 50 min
- Standard serving
- 198.9 g
Ingredients
Total 12
Instructions
- 1
Step 1
Mix the flour, baking powder, sugar, and salt. Chop the butter and work it into the flour until it resembles breadcrumbs. If the mixture is difficult to combine, add 2 tablespoons of cold water.
Form the dough into a ball, wrap it in foil and place it in the refrigerator for 30 minutes.
- 2
Step 2
Preheat the oven to 200 degrees. Place the cooled dough into a baking form and smooth it out with your hands, forming the edges.
Cover with parchment paper and bake for 10 minutes. Remove the form, remove the parchment paper, and let the dough cool.
- 3
Step 3
Mix the ricotta with powdered sugar. Separate the egg yolks from the whites and add the yolks to the cheese, mix well.
- 4
Step 4
Squeeze the juice from the lemons. In a glass bowl, sprinkle the lemon juice with gelatin and let it sit for 5 minutes to bloom.
Dissolve the gelatin in a water bath or heat in a microwave for 40 seconds, then stir quickly.
- 5
Step 5
Pour the lemon kissel into the egg-cheese mixture, stirring constantly.
- 6
Step 6
Whip the cream until soft peaks form and gently fold into the ricotta.
- 7
Step 7
Whisk the remaining egg whites into stiff peaks and gently fold into the cream.
- 8
Step 8
Spread the cheese mixture onto the chilled dough. Sprinkle with roasted pine nuts and gently press them into the cream with a spoon. Smooth the surface.
- 9
Step 9
Place the cheesecake in the refrigerator for a minimum of 4 hours for complete setting.
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