Lemon Cheesecake

Get ready to be amazed by this unique twist on the classic lemon cheesecake! The granola base brings a crunchy and healthier alternative to the traditional graham cracker crust, adding a delightful texture to each bite. And let me tell you about the filling - it's a beautiful balance between the creamy richness of a baked cheesecake and a lighter, more airy texture. This recipe is a perfect marriage of flavors and textures, with the zesty brightness of lemon shining through in every mouthful. Stay tuned to discover the secrets behind this exquisite dessert!

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Get ready to be amazed by this unique twist on the classic lemon cheesecake!

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Granola Crust

Melt butter and honey together. Mix all dry ingredients together and add the honey-butter mixture. Place the greased tart ring onto baking tray lined with parchment or silicone mat. Use 200g of the granola mixture inside the cake ring. Press down mixture using an offset spatula.

Baking

Preheat fan oven to 330ºF/160ºC. Bake granola disk (with or without the tart ring) for approximately 15-18 minutes. Remove from the oven and let cool completely.

Simple Syrup

Bring to a bowl water and sugar. Set aside.

Bouddha's Hand Citron

*Bouddha's hand citrons looks like a lumpy lemon with fingers and smells like paradise. It may have been brought to China from India by Buddhist monks and cultivated in ancient China near the Yangtze Valley. Unlike most citrus, the rind of the Buddha’s hand isn’t bitter but rather sweet. Use regular lemon zests if Bouddha's hand isn't available. Rince Bouddha's hand under running water and cut into paper thin slices with a mandoline. (Blanching Buddha's hand zest is optional). Place zests in a saucepan, cover with syrup and bring to a boil and cook for 3 minutes. Let cool and refrigerate.

Honey-Marinated Lemon Supreme

Zest Meyer lemons with a lemon zester. To blanch zests, place them in a small saucepan, cover with tap water and bring to a boil, rinse under water and drain – repeat once. Cover blanched lemon zests with simple syrup. Bring to a boil and simmer for 5 minutes. Let cool and refrigerate for up to 2 weeks. Peel off Meyer lemons and take flesh out to make supremes. Supremes are sections of a citrus fruit with all of the pith and peel cut away, remove seeds and drain; save the juice. Cover lemon supremes with honey and refrigerate. Drain honey-marinaded supremes prior to use. Save some of the juice for the soft lemon jelly.

Soft Lemon Jelly

In a saucepan, gather lemon juice and use some of the syrup (140g) from both, the Buddha's hand zest syrup and honey marinated lemon supremes. Meanwhile, mix sugar and agar-agar. Heat up liquid, add sugar-agar mixture. Bring to a boil and cook for 2 minutes. Add a few drops of yellow food coloring if desired. Sieve and let cool.

Ganache Montée

Soak gelatin in cold water to soften and drain. Meanwhile, bring heavy cream to a boil (200g) and pour it in the white chocolate. Let stand for 2 minutes and mix using an immersion blender. Add the softened gelatin and mix. Then add remaining cold heavy cream; blend well and refrigerate ganache overnight.

Cream Cheese Mixture

Beat the room temperature cream cheese along with the salt, sugar and lemon juice. Scrape the bottom and sides of the bowl with a spatula or dough scraper every so often to make sure everything is thoroughly combined. Mix on medium high speed until smooth and lump free. Transfer the beaten cream cheese to a large pastry bowl; keep it at room temp. Refrigerate mixing bowl for about 15 minutes or so. Whip the ganache montée to soft peaks (do not overwork). Fold the ganache montée into the cream cheese with a rubber spatula or do so with the stand mixer fitted with the paddle attachment.

Montage

Acetate cake collars or waxed paper can be used to line the cake ring. Otherwise, cake ring should be remove with the help of an hair dryer. Fill cake ring and use a small offset spatula to even out cheesecake filling. Freeze cake overnight.

Glazing

Warm up lemon jelly to 86ºF/30ºC. Use about half of the lemon jelly for the cake (160g). Pour jelly onto the frozen cheesecake – carefully tilt cake in oder to spread the lemon jelly evenly. Place cake in the freezer for about 20 minutes to set before de-molding. Refreeze cake if necessary. Carefully, place cheesecake over the granola disk. Let cake thaw in the refrigerator for about 7 hours and decorate harmoniously with lemon supremes and zests. Garnish with some mint leaves if desired.
Lemon cheesecake for 18 people. Made with 26X4.5cm cake ring. Multiply the recipe by 1.5.