The true cheesecake with cream cheese, with a good lemon flavor.
Blend the cakes and mix them with the melted butter. Distribute them evenly at the bottom of 4 mousse rings, pressing down well.
Zest 1 lemon and squeeze the 2.
Mix the cream cheese and the fresh cheese. Add the zest, lemon, eggs, and sugar. Whisk well. Pour over the biscuit base.
Cook for 30 minutes at 160°C (thermostat 5-6).
To finish, let cool in the oven, then refrigerate for at least 6 hours.
0 servings
4
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