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Add a photoSponge cake for the bottom layer.
Ingredientes
- 300g cream cheese
- 100g sugar
- 5g cornstarch
- 1 tsp lemon zest
- 1 tsp vanilla
- 1 egg
- 2 yolks
- 40g cream
- 20g milk
- 1 tsp lemon juice
Direcciones
- Cream cheese until smooth and lump free.
- Add sugar, cornstarch, lemon zest and vanilla.
- Scrape down the sides of the bowl several times.
- Add egg and egg yolks a little at a time.
- Gradually add cream, milk and lemon juice.
- Bake (water bath) at 175C for 40 or until set.
- Glaze sponge with lemon glaze (add some sugar and lemon juice together)
- And place sponge cake on top of baked cheesecake.
- Turn cake onto a serving tray.
- Keep the cake chilled in the fridge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 8 servings | |
| Calories 210 | |
| Calories from Fat 135 | 64% |
| Total Fat 15.3g | 19% |
| Saturated Fat 8.36g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 133mg | 6% |
| Potassium 75mg | 2% |
| Total Carbs 15.21g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.98g | 9% |
| Protein 3.65g | 6% |
