Some of our products have a minimum purchase of 2, 3 and 5 - FREE SHIPPING ON ORDERS OVER $50 USD

Lemon Cheesecake


22 Lady Fingers POZO Paq x 320 gr

4 eggs

5 tablespoons of sumar

2 sachets of unflavored gelatin 14g

Grated rind of 1 yellow lemon

Grated zest of 1 green lemon (caipirinha lemon)

300g ricotta

600g cream cheese

200cc of whipped cream to the point of chantilly


4 eggs

3 spoonfuls of sugar

Juice of 1 lemon

1 sachet of unflavored gelatin 7g

100g butter cut into cubes


Green lemon wedges

Lemon leaves or fresh mint leaves


1 mold of 22 cm in diameter removable and with high walls Cut 1/3 of 18 vanillas and place them, sugary round side out, around the inside of the pan. Cover the base of the mold with the vanilla thirds and complete with 4 vanillas in the center. Beat the eggs with the sugar in a double boiler until they are quite frothy and hot without cooking. Hydrate the gelatin in 2 or 3 tablespoons of water, warm it and add to the smoothie with the lemon peels. Mix the ricotta with the cream cheese and cream and finally the beaten eggs. Fill the prepared vanilla mold and place in the refrigerator for 4 hours.


Beat the eggs with the sugar in a bain-marie, when they are well foamy add the warm lemon juice with the hydrated gelatin, the butter in cubes and continue beating until it thickens, it is hot but taking care not to overcook. Remove from heat and continue beating gently until warm. Cover the dessert and put it in the fridge until it is very cold. Decorate with small cups of cream, lemon wedges and the leaves.


If you do not have a mold with high edges, use a tall strip of acetate to hold the vanillas until the filling is set. Once cold, it is removed. Acetate is purchased from confectionery stores.