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Le Chaudron recipe
Cheesecake citron
Baked lemon cheesecake
⏱ 60 minServes 10Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
300 g (11 oz)speculoos cookies (Biscoff)
150 g (5 oz)melted unsalted butter
600 g (21 oz)cream cheese
200 g (7 oz)superfine sugar
3whole eggs
200 ml (¾ cup)heavy cream
Zest and juice of 3 organic lemons
1 tspvanilla extract
- 300 g (11 oz) speculoos cookies (Biscoff)
- 150 g (5 oz) melted unsalted butter
- 600 g (21 oz) cream cheese
- 200 g (7 oz) superfine sugar
- 3 whole eggs
- 200 ml (¾ cup) heavy cream
- Zest and juice of 3 organic lemons
- 1 tsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Grind the cookies to fine crumbs and mix in the melted butter.
- Press firmly into the bottom of the buttered, lined pan and chill for 30 minutes.
- Beat the cream cheese with the sugar for 3 minutes until perfectly smooth.
- Beat in the eggs one at a time on low speed to avoid adding air.
- Gently mix in the cream, lemon zest, lemon juice and vanilla.
- Pour over the crust and set the pan in a hot water bath.
- Bake for 1 hour at 160 °C (325 °F), let cool in the turned-off oven, then chill for 6 hours before unmolding.
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