A Delicious Delight for Your Palate

This recipe is fantastic for lovers of sweet desserts that are not overly cloying, combined with a tangy touch of lemon. Keep reading to discover more.

This dessert, which combines the creaminess of cheese and the acidity of lemon, is ideal for sharing with family and having a good time. Its preparation does not require much knowledge, so if you are starting out in the world of cooking, you can make it with great ease.

The base is made by crushing cookies (biscuits) and mixing them with butter to create a firm and delicious foundation. Another idea is to mix them with a little milk, letting them soak for a few minutes; the final consistency will be very similar. If you wish, you can add melted chocolate to the base; this will add a surprising sweetness for the person eating it. The filling, on the other hand, combines cream cheese, condensed milk, and lemon juice, creating a smooth texture and a refreshing flavor. Finally, a little lemon zest is grated over the topping, giving the dessert an irresistible aroma.

Ingredients

To start you need:

• 200 grams of vanilla cookies (biscuits)
• 100 grams of melted butter
• 400 grams of cream cheese
• 1 can of condensed milk (approximately 400 grams)
• 100 ml of lemon juice (the juice of about 3-4 lemons)
• Zest of 2 lemons
• Optional: Lemon slices and mint leaves for decoration

Preparation Time

For this lemon cheesecake recipe, it will take approximately 20 minutes to prepare the base and the filling, plus a refrigeration time of at least 4 hours.

Preparation

1. Prepare the cookie base: Crush the cookies until fine crumbs are obtained. Mix with the melted butter until well combined.
2. Form the base: Press the cookie mixture into the bottom of a 23 cm diameter springform pan, forming a uniform layer. Refrigerate while you prepare the filling.
3. Prepare the filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the condensed milk until fully integrated.
4. Add the lemon: Incorporate the lemon juice and zest into the filling, beating until well combined and having a uniform consistency.
5. Assemble the cheesecake: Pour the filling over the chilled cookie base, smoothing the surface with a spatula.
6. Refrigerate: Place the cheesecake in the refrigerator for at least 4 hours, or until firm.
7. Serve: Decorate with lemon slices and mint leaves before serving, if desired.

This lemon cheesecake lasts 3-4 days in the refrigerator and this recipe yields 10 servings. You can prepare it well in advance to enjoy it with your friends and family.