How to make lemon heavy cheese

Lemon heavy cheese

Biscuit bottom: 7 pieces of digestive biscuits with palm size, 30g butter

How to make lemon heavy cheese

Cake paste: 300g softcake, 150ml light cream, 1 egg, 1 yolk, 90g sugar, 3 tbsp lemon juice (cream cheese for original formula). 15g low powder and lemon peel added)

How to make lemon heavy cheese

Practice of lemon heavy cheese

1. Add 1.5 tbsp lemon juice to 150ml light cream

2. Mix well and make a thick yogurt like lemon cream. Set aside

3. Soften with 90g sugar and 1.5 tbsp lemon juice. I have no choice but to use this instead

4. Add an egg and stir well

5. Add another egg yolk and stir well

6. Add 100ml lemon cream finished in step 2 and mix well to finish the cake paste

7. Digest the biscuits, smash them, mix in the melted butter, pour them into the bottom of the mould, and press them flat and compact

8. Pour in the batter and bake in the oven (I heat it at 175 ℃ for 40 minutes). Dormitory oven only on fire)

9. Add 1 tsp sugar and 2 tsp lemon juice to the remaining 50ml lemon cream, mix well, sprinkle on the surface, cool and refrigerate overnight