Lemon-Zucchini Cheesecake

Ingredients

Cookies 160 g

Butter 80 g

Lemon zest 3 tbsp

Zucchini 230 g

Cream cheese 300 g

Sugar 150 g

Eggs 2

Flour 1 tbsp

Vanilla sugar 1 tsp

Limoncello 110 ml

Lemon juice 100 ml

Gelatin sheets 8 g

Slice the zucchini lengthwise and bake in the oven until soft, about 30 minutes. Then, scoop out the pulp with a spoon and puree (for example, with an immersion blender).

Crush the cookies into fine crumbs, add the butter and lemon zest (1 tbsp). Mix everything together and spread it on the bottom of the pan. Press down firmly and refrigerate while you prepare the cheese layer.

Mix the zucchini puree with the sugar and cheese using a mixer. Add the lemon zest (2 tablespoons), vanilla sugar, and liqueur (2 tablespoons) and continue beating on low speed. Add the eggs one at a time and the flour. Beat until smooth.

Wrap the pan with the base in foil. Pour the filling into the base. Place the pan with the cheesecake in a deep baking tray, pour hot water into the tray, and bake in a preheated oven at 160°C for about 40 minutes.

When the edges of the cheesecake are set but the center is still slightly runny, turn off the oven, remove the water bath, and leave the cheesecake in the oven with the door open for another 20 minutes. Then cool to room temperature and refrigerate overnight.

 In the morning (or about 4 hours later), cover the cheesecake with limoncello jelly.

To make the jelly, mix the juice with the limoncello liqueur. If the mixture is too tart, add sugar to taste. Soak the gelatin in cold water for 10 minutes, then squeeze it out and add it to the warmed juice and liqueur mixture.

Mix thoroughly and pour over the cheesecake. Refrigerate for a few more hours.

To serve, garnish as desired.

Enjoy!