Lemon Cheesecake
Ingredients:
For the base:
1 ½ packets digestive biscuits
300g butter
100ml lemon juice
100ml water
170ml fresh whole milk or evaporated milk
200g cream cheese
3 tablespoons sugar (optional)
2 tablespoons whipped cream
1 lemon jelly
Zest of 4 large lemons
You will also need a 26–28 cm baking tin
For the cream:
Lemon jam
Half the lemon jelly prepared for the base
Method:
1) Add 100ml of water in a small saucepan and mix in 1 tablespoon of whipped cream with the lemon jelly, stirring well until dissolved. Then remove from the heat. Add the lemon juice
with the sugar, mix well and let it thicken (but not too much).
2) Melt the butter, allow to cool and remove the water from the bottom of the
bowl.
3) Put the biscuits in a food processor and grind them finely. Add the ground biscuits to the butter and mix well, then spread out nicely at the bottom of your baking pan and chill in the refrigerator.
4) In a bowl, beat 1 tablespoon of whipped cream with the milk. As soon as the whipped cream starts to thicken, add half of the jelly prepared earlier and continue beating for 5 minutes. Add the cream cheese and beat until you have a thickened cream, then add the lemon zest.
5) Spread the cream over the biscuit base, then add the lemon jam and jelly mixture on top.
6) Chill the cheesecake for 3-4 hours and enjoy this aromatic dessert!
