Lemon Cheesecake

Learn how to make Lemon Cheesecake Recipe with Intense Flavour:
300 g (10.5 oz) of butter cookies
80 g (2.8 oz) of butter
400 g (14 oz) of cream cheese
400 ml (13.5 fl oz) of fresh whipping cream
1 can of condensed milk (397g / 14 oz)
Juice and zest of 1 lemon
7.5 g (1.5 tsp) of vanilla sugar
4 sheets of unflavored gelatin
100 ml (3.4 fl oz) of milk or water
250 ml (8.5 fl oz) Lemon Curd of lemon curd
00:00 Grind the cookies
00:21 Make the base
00:59 The cookie mixture
01:24 Soak the gelatin
01:35 Heat the milk
01:50 Whip the cream
03:24 Place it in the mold
03:38 Refrigerator
03:55 Remove the ring
04:10 Lemon Curd
04:32 Results
👇 Instructions:
1. In a chopper or processor, grind the cookies.
2. In a pan, melt the butter over low heat without letting it get too hot.
After the butter has melted, turn off the heat and mix well with the cookies.
3. In a 26 cm (10 inch) diameter removable ring mold, spread the cookie mixture.
If you want to unmold the cheesecake at the end, put a round of parchment paper at the bottom.
Press the cookies well with a spatula.
Store in the fridge until the base is hard.
4. Soak the gelatin sheets in cold water, one by one for 5 minutes.
5. In a small saucepan, heat the milk or water without letting it boil.
Add the well-drained gelatin leaves and stir.
Remove from heat and set aside.
6. In a bowl, whip the cream until it becomes fluffy and voluminous.
When the cream begins to thicken, gradually add the vanilla sugar and cheese.
Beat and when the cream is homogeneous, gradually add the condensed milk.
Also, gradually add the lemon juice, lemon zest, and finally the gelatin.
7. After the cream is well beaten, place it in the mold and smooth it out.
8. Store in the refrigerator for at least 4 hours until the dessert is very cold.
9. At serving time, run a knife around the edge, remove the ring, and finally, cover the dessert with Lemon Curd.
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