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For the Filling:
• 200g (1 cup) granulated sugar
• 680g (24 ounces) blocks cream cheese, room temperature
• 4 eggs, room temperature
• 2 egg yolks, room temperature
• ½ tsp vanilla extract
• Seeds from 1 vanilla bean
• Zest of a lemon
For the Crust:
• 180g (1 ½ cups) graham cracker crumbs
• 50g (¼ cup) granulated sugar
• 71g (5 tbsp) unsalted butter, melted Instructions:
1. Prepare the crust:
1. Preheat the oven to 350°F (175°C) and lightly coat a 9-inch springform pan with baking spray.
2. Crush the graham crackers in a food processor until they are finely ground. Mix in the sugar and melted butter until fully blended.
3. Bake for 10-15 minutes, or until golden brown. Allow to cool to room temperature.
4. Cover the bottom and sides of the pan with three layers of aluminum foil.
2. Prepare the filling:
1. Using an electric mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed until smooth and creamy.
2. Incorporate the eggs one at a time while mixing on low speed.
3. Add the egg yolks, vanilla bean, lemon zest, and vanilla extract, and mix on high speed for a few seconds.
4. Pour the filling into the baked crust, then place the pan inside a large roasting pan and fill the roasting pan halfway with hot water.
5. Put the roasting pan in the oven and bake at 350°F for 55-65 minutes, or until the center is nearly set.
6. Once done, gently take it out of the water bath, remove the foil, and place it on a cooling rack for a few hours until it cools to room temperature. Do not take off the sides of the pan yet; it needs to be refrigerated and allowed to set overnight.
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