Easy Peasy Lemon Cheesecake

Ingredients for 1 servings:

• 300 g butter biscuits, gluten-free if necessary
• 150 g liquid margarine
• 600 g cream cheese, natural
• 30 g flour, gluten-free if necessary, e.g. corn flour
• 170 g sugar
• 3 eggs
• 1 packet of vanilla sugar
• ½ lemon(s), zest and juice
• 2 tsp citric acid
• 175 g crème fraîche

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours

gluten-free possible

First, for the base, break the butter biscuits into small pieces in a bowl, pour the warmed margarine over them, and fill a round baking dish. Let the mixture rest in the refrigerator for at least 1 hour. For the filling, put the cream cheese in a bowl and mix briefly. Add the flour and sugar and stir in. Break the eggs, mix with the vanilla sugar, lemon zest, lemon juice, and lemon acid, then add to the bowl. Add the crème fraîche, mix everything well, and pour it onto the base of the baking dish. Bake the cake in the oven for 10 minutes at 200°C, then for a further 30 minutes at 90°C. Let it rest in the oven for 2-3 hours, then refrigerate.