Recipe Lemon cheese cake

For
54 pieces

To prepare this dish

Ingredient list: Sweet pastry
225 g Elle & Vire all Purpose butter 82% fat
150 g icing sugar
50 g almond powder
75 g eggs
4 g salt
75 g flour; Hazelnut crumble
250 g icing sugar
250 g flour
250 g Elle & Vire all Purpose butter 82% fat
125 g ground hazelnuts
125 g almond powder; Cream cheese cream
1500 g Original american cream cheese 34% fat
200 g egg whites
338 g cooked sugar 121°c / 249.8°F
750 g Excellence whipping cream 35% fat
5 g lemon peel; Lemond curd
100 g eggs
120 g fine sugar
3 g lime zests
100 g lemon juice
150 g Elle & Vire all Purpose butter 82% fat

Elle & Vire products used: Elle & Vire all Purpose butter 82% fat; Original american cream cheese 34% fat; Excellence whipping cream 35% fat

1
Sweet pastry

Make a sandy mass with unsalted butter, icing sugar, almond meal, salt and flour. Fold in eggs and mix until a paste. spread thinly in a frame of 40 x 60 cm.
2
Hazelnut crumble

Make a sandy mass using a mixer fitted with a paddle. Set aside in refrigerator.
3
Cream cheese cream

Soften cream cheese with italian meringue then fold in whipped cream and lemon zest.
4
Lemond curd

Cook eggs, granulated sugar, lemon zest and lemon juice. Fold in butter and mix all.
5
Assembly and decoration

Spread sweet pastry in a frame of 60 x 40 cm, sprinkle hazelnut crumble and bake in a convection oven at 170°c / 338°F for about 5 min. Allow to cool and spread cream cheese and freeze. spread lemon curd and freeze again. Glaze with lemon glaze and cut in individual size.