I offer you a fresh, bright and insanely delicious summer recipe for lemon and berry cheesecake. Cheesecake consists of a sandy base, air-berry cream filling, which is covered with delicious lemon curd. This is an unrealistically delicious dessert!
In a bowl, combine the butter (room temperature), egg, white, yolk, sugar, salt, lemon zest and flour.
Mixing dough. You do not need to knead for a long time, as long as it is collected in a lump. Put it in a bag and put it in the refrigerator for 30 minutes.
Next, roll out the dough 3-5 mm thick, prick with a fork and bake for 15-25 minutes, until the base is slightly browned.
Remove the finished base from the oven and, while the dough is soft, trim it to the desired size for the mold (18 cm) so that the base fits snugly against the walls.
In a saucepan, combine the currants, sliced cherries, corn starch and 1 tbsp sugar. Bring to a boil and cook for 2-3 minutes over low heat.
Cream cheese (room temperature ) mixed with sugar.
Add one egg at a time, mixing well each time.
Add the berry sauce and cream to the cheese mass and mix until smooth.
Pastry ring, 18 cm in diameter, wrap with two layers of foil. Put the sand base, pour in the cheese and berry filling. Preheat the oven to 110-130 degrees, put a baking tray with water on the bottom. Bake for 90-120 minutes. It all depends on your oven, the middle of the cheesecake should shake slightly when ready. Cool the finished cheesecake and put it in the refrigerator for at least 6 hours.
For the chicken, mix all the ingredients (lemon juice, sugar, corn starch, yolks, milk, butter, lemon zest) in a saucepan and cook over medium heat for 2-3 minutes after boiling, until thick.
Pour into a bowl, strain the curd through a sieve, cover with clingfilm and cool in the refrigerator.
Pour the cooled cheesecake with the curd and put it in the refrigerator before serving.
Remove the chilled cheesecake from the mold and decorate as desired. I decorated it with berries and marshmallows!