Difficulty: Easy
Ingredients for Lemon Cream Cheesecake
500 ml heavy cream
60 g butter
2 tubs of Philadelphia cream cheese
1 package of Maria cookies
200 ml sweetened condensed milk
2 packets of lemon gelatin
1 lemon
A splash of milk
Water
How to Prepare Lemon Cream Cheesecake
Lemon cream cheesecake is a delicious dessert. Very smooth and with an exceptional flavor, this dessert is the center of attention at any gathering. Perfect for a celebration or if you have guests at home, it also boasts a very attractive presentation.
To make a delicious lemon cream cheesecake, the first thing we need to do is prepare the base. To do this, we crush the cookies with a food processor and mix them with the butter, which we will have previously melted in the microwave.
Next, add a splash of milk and form a paste that you will spread evenly over the base of a springform pan. Press it down lightly with your fingers to compact it and refrigerate.
Then, in a blender or bowl, combine the cream, condensed milk, lemon juice, cream cheese, and all the gelatin packets (except for one-third of one packet) and blend well.
Pour the mixture into a saucepan and place it over medium heat, stirring constantly to prevent sticking. Do not let it boil. Remove from the heat and pour over the chilled base. Let it cool and then refrigerate the cake to set completely.
While it sets, you can make the topping. To do this, heat 40 ml of water and then add the reserved third of the gelatin packet. Dissolve the gelatin and add another 40 ml of cold water, stirring again.
Once the base has set, pour over the prepared topping and refrigerate until ready to serve. For a more spectacular presentation, you can add a dollop of whipped cream on top of the topping or even garnish with a slice of lemon. Delicious!
