Lemon Filled Cheesecake
1/2 cup (125 g) butter
1/4 cup (50 g) sugar
1 cup (125 g ) flour
Blend the softened butter (room temperature, gooey but not melted) with the sugar and flour. Press into pan, bake 15 minutes 350°F (175°C). While it’s baking mix up the lemon ganache filling.
LEMON GANACHE FILLING
1 1/2 cups (300 g) sugar
1/4 cup (30 g) flour
2 fresh lemons
Whisk all four ingredients and pour over the hot baked shortbread. Bake another 20 minutes. (The ganache will be thick enough to layer the cheesecake on top, but it will only firm as it cools). Reduce temperature to to 325°F (160°C)
32 oz / 900 g Philadelphia Cream Cheese or Homemade Soft Cheese
1 cup (200 g) sugar
2 tsp (càc) vanilla
1 tub (16 oz / 50 cl) crème fraîche or sour cream
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and sour cream, beating after each addition. Pour over the hot baked lemon ganache filling, and pop back in the oven.
Bake the first 15 minutes at the preheated temperature then *Reduce heat to 200°F (93°C)
Bake an additional hour and a half at the reduced setting. Turn off the oven.
Run a knife around the inside edge of the pan to separate the cake from the pan. Pop the cake back in the hot oven for another hour allowing it to cool as slowly as possible to avoid cracking. When the cheesecake has cooled completely you can transfer it to the refrigerator. Wait twenty-four hours before serving it to allow the flavors to develop.