Lemon Cheesecake

Ingredients for 1 servings:

• 250 g biscuits (shortbread)
• 100 g butter, melted
• 250 g cream cheese
• 230 g sugar
• 3 medium-sized lemons, juice
• 2 eggs
• 1 pack of gelatin, ground
• 300 ml whipped cream
• Lemon(s), for decoration
• Jam (Lemon Curd), for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

Lemon cheesecake without baking, for 12 pieces

Base: Finely crumble the biscuits, melt the butter and mix with the biscuits until the crumbs have the consistency of wet sand. Line the base of a 26 cm springform pan with baking paper and spread the biscuit mixture on it, pressing it down firmly. Then chill the springform pan in the fridge. Topping: Separate the eggs. Mix the cream cheese with the sugar and lemon juice. Add the egg yolks and mix well. Dissolve the gelatine in water according to the instructions on the package and add to the mixture and mix. Beat the whipped cream and egg whites separately until stiff peaks appear. Fold into the cream cheese mixture and spread over the biscuit base. Place the springform pan back in the fridge until the cheesecake has set. It is best to make the cake a day in advance so that it can set in the fridge overnight. Only take the cake out of the fridge just before serving. To decorate, scatter lemon curd and lemon slices on the cake.