Cold Chocolate Cake
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Lemon tiramisu cheesecake
ingredients
servings
6
Philadelphia spreadable cheese
250 oz
Ladyfingers
120 oz
Butter
60 oz
Limoncello
20 oz
Whole white Yomo yogurt
250 oz
White sugar
60 oz
Isinglass
10 oz
Full fat milk
3 spoons
Lemon juice
100 fl oz
White sugar
100 oz
Cornflour
30 oz
Water
300 fl oz
Turmeric
3 oz
Desserts from Italy
Lemon tiramisu cheesecake
Lemon tiramisu cheesecake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Lemon tiramisu cheesecake is a sweet and delicious sweet for a summer snack or to end a lunch with friends or relatives. Its taste will appeal to everyone!
preparation
step 1
Cover a circular mold with baking paper. Along the edges, place a set of savoyards to cover the circumference. Cut the Savoyards all in the same dimension.
step 2
Dissolve the butter in the bain-marie. Combine all the leftovers of cut chops and other savoyards and crumble them with a mixer. Combine crushed biscuits with melted butter and limoncello. Mix well.
step 3
Place the compound on the bottom of the mold by leveling it well. Allow to rest for at least 30 minutes in the freezer.
step 4
In a bowl put the fish glue in soak in cold water for 10 minutes. In a bowl, put sugar, yoghurt and philadelphia, stirring using an electric stirrer. Forming a cream
step 5
Heat the milk and melt the drained and well-wrinkled fish glue. Now paste the cream cheese paste into the cream.
step 6
Take the biscuit base and level over the cream of philadelphia. Place in freezer to solidify for 2 hours.
step 7
In a stew mixed starch with sugar. Pour water and lemon juice. Put on the fire and stir constantly with a spoon until you get a dense cream.
step 8
Turn off the fire, add the curcuma or yellow dye, mix and transfer the eggless and no milk lemon cream into a bowl, cover with a transparent film and let cool.
step 9
Once the cheesecake is firm, pour over the lemon cream. Place in freezer until serving.
step 10
To decorate: slices of lemon, whipped cream and mint leaves.
step 11
Pull out the freezer 30 minutes before serving the lemon tiramisu cheesecake
