We have some left over heavy cream, and I suggested to make a lemon cheesecake. I didn't bother with measurement, just eye balled and whatever we had left, ie. two lemons' juice, 1 lemon's zest for decoration, 1 tub full cream cheese, 250mL of heavy cream, 2 tablespoons of sugar.
It turns out quite nice. It tastes very dairy heavy, with a good quantity of lemon to cut thorough it, since I omitted any gelatin, so it will not sit well in room temperature, which is fine.
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