Lemon Cheesecake

Lemon Cheesecake

Lemon cheesecake is a light recipe that requires minimal effort. Lemon cheesecake is prepared in 15 minutes, but leave overnight in the cold. It’s a delicious cake! Try it!

Ingredients for lemon cheesecake:

For the base: 75 g digestive biscuits, 40 g butter, 25 g brown sugar

For the cream: 200 g lean cottage cheese, 400 g condensed milk, 150 ml sweet cream, grated zest and juice from 3 lemons

We put the biscuits in a bag and crush them with the twister. Melt the butter in a saucepan, add the sugar, crumbled biscuits and mix very well. Butter a tray with a detachable bottom and place the biscuit mixture in it, pressing well with the bottom of a spoon.

Put the cottage cheese in a bowl and mix very well, gradually add the condensed milk continuing to stir. Add the sweet cream and zest with the lemon juice. Pour over the biscuit counter and refrigerate overnight. Place the cake on a platter and decorate with lemon slices and powdered sugar.