Make delicious lemon cheesecake without pushing the oven. In this recipe I have used a rusk, but you can also cook it with biscuits. In both cases finally you will have a fresh and pleasant dessert.
Ingredients for 4 servings lemon cheesecake:
- 200 g of rusk
- 1 tbsp. Sugar
- 125 g of melted butter
- 450 g of cream cheese or Mascarpone
- 1 can sweetened condensed milk
- ¼ cup of lemon juice
- 1 tsp vanilla essence
- fresh fruits and flowers for decoration
In a kitchen robot, chop the rusk to fine crumbs and transfer them to a bowl. Add the sugar and melted butter and mix well.
Transfer the mixture to an opening ring, spread evenly and press gently with a hand or silicone spatula. Cool the cheesecake base for 15 minutes.
During this time, whisk Mascarpone and condensed milk into a large bowl. Stir until a smooth texture is obtained. Add lemon juice and vanilla essence and mix again.
Remove the dry base from the refrigerator and pour the Mascarpone mixture onto the base. Smooth the cheesecake surface with a spatula and place in a refrigerator overnight.
Serve the ready cheesecake cold and decorated with fresh fruits.