Ingredients:
- 200g of biscuits (speculoos or digestive)
- 100g of melted butter
- 400g of cream cheese
- 200ml of heavy cream
- 100g of sugar
- Juice and zest of 2 lemons
- 6 sheets of gelatin
- 1 teaspoon of vanilla extract
Instructions:
- Prepare the base: Crush the biscuits into fine crumbs and mix them with the melted butter. Press this mixture into the bottom of a springform pan to form the crust, then refrigerate to set.
- Make the lemon cream: Soak the gelatin sheets in cold water to soften them. In a separate bowl, mix the cream cheese with the sugar, lemon juice, lemon zest, and vanilla extract.
- Incorporate the gelatin: Heat the heavy cream until warm, then dissolve the softened gelatin in the cream. Add this to the cream cheese mixture and stir until well combined.
- Assemble the cheesecake: Pour the cream mixture over the biscuit base, smooth the top, and refrigerate for at least 4 hours to set.
- Serve: Garnish the cheesecake with additional lemon zest and serve chilled.