Cheesecake cream
Description
Cheesecake is not the easiest dessert to make, yet the cheesecake filling itself is quite simple to prepare! All you need is a mixer and the ingredients. However, keep in mind that cream cheese and eggs should be taken out of the refrigerator ahead of time to reach room temperature. Cold ingredients require longer beating, which may lead to over-incorporating air into the filling, resulting in a spongy texture. As the final step, we gently fold in the cream and lemon juice—these should be mixed but not whipped. A baked cheesecake usually appears slightly underdone—the center should still jiggle slightly when gently shaken. Only after cooling completely will the filling set firmly, while maintaining its uniquely smooth texture. Good luck and enjoy!
Instructions
- 1
Step 1
Place the cream cheese into a convenient container.
- 2
Step 2
Add lemon and orange zest to the cheese.
- 3
Step 3
Add sugar and beat with a mixer.
- 4
Step 4
Continue beating and add the eggs one at a time.
- 5
Step 5
Pour the ready-made cream onto the cake layer. Then, in a separate container, mix the cream and lemon juice.
- 6
Step 6
Spread the ready-made cream evenly with a spatula, pour the cream over the top, then place the cheesecake in the oven to bake.