Serena Di Sabatino Di Diodoro
Lemon & berry cheesecake with Corn Flakes crust
Updated: Apr 13, 2021
I baked this cheesecake for Mother's day because it kinda reminds me of my mother.
However I haven't actually met her yet so I just ate the whole thing by myself.
Well, it was great :D
--- CORN FLAKES CRUST ---
70g crushed Corn Flakes
60g melted butter
--- FILLING ---
2 large eggs
45ml fresh lemon juice (about 1 lemon)
170g greek yogurt
12g all purpose flour
pinch of salt
--- TOPPINGS ---
1 lemon slice
Preheat oven to 350°F (180°C) and cover a 18cm spring form pan with parchment paper.
Put Corn Flakes in a food processor and pulse a few times until the cereal turn into powder.
In a bowl add melted butter, sugar and Corn Flakes until you get the consistency of wet sand.
Press the cereal and butter mixture into the bottom of the pan to create the cheesecake crust.
Bake for about 5 minutes to let it set.
Make the filling: whisk egg and sugar with the hand mixer. Add lemon juice, lemon zest and greek yogurt and keep beating.
Add flour and salt and mix quickly until combined.
Pour the batter on top of the cereal crust and bake for about 20 minutes or until the edges start to brown. *
Leave it in the oven with the door open for about 30 minutes (sudden changes in temperature will create surface cracks).
Place it in the fridge for at least 2 hours before garnish the cheesecake.
Warm up the strawberry jam to make it creamy and spread it on top of the cheesecake.
Garnish with lemon and strawberry slices.
The center of the cheesecake will be jiggly but it's not a problem because it will set in the fridge later.
If you make it let me know! :)