Ingredients for the biscuit base:
- 200gr of cookies.
- 80gr of butter at room temperature.
Ingredients for lemon cheesecake:
- 250gr of cream cheese.
- 200ml of whipping cream.
- 3 sheets of neutral gelatin.
- 100ml of lemon juice.
- 100gr sugar.
Ingredients for lemon gelatin:
- 100ml of lemon juice.
- 50ml of water.
- 50 gr of sugar.
- 1 sheet of neutral gelatin.
- Lemon zest.
Preparation:
Crush cookies and mix with the butter until it forms a smooth paste. We distributed the cookies in the cups. We reserve in the freezer or the refrigerator while preparing the rest.
To prepare the cheesecake. We hydrate the gelatin sheets in water. Heat the lemon juice into the fire, add 50 grams of sugar and stir until it starts to boil. Add the gelatin to the lemon juice, let it boil for 1 minute while we're stiring. After that let it temper about 20 minutes. Then add the cheese and mix well.
Whip the cream with the other 50 grams of sugar, once whipped we incorporate to the lemon & cheese mixture slowly and with outflanking.
We distribute the mixture over the biscuit base of the cups and try to make the surface as smooth as possible. We reserve in the refrigerator for 1 hour.
The last we will prepare is the lemon gelatin. Hydrate the gelatine in cold water. In a saucepan heat the lemon juice with the sugar. Stir until it starts to boil. Then incorporate the gelatin and let boil for 1 minute while we're stiring. Let it temper 20 minutes.
After that time, split the lemon gelatin to the cups, use a spoon to not fall suddenly. Let curdle in the fridge and finally decorate with a little of whipped cream and lemon zest.
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