Lemon curd cheesecake EN

The combination of  lemon Curd   and cream cheese is perfect!

Ingredients:

For the base:

250gr digestive biscuits

80gr butter

1/2 teaspoon cinnamon

For the cream:

300gr Philadelphia cream cheese

400ml whipping cream

200gr condensed milk

1/4 cup sugar (1 cup = 240ml)

1/4 cup lemon juice

Zest of a lemon

3 gelatin sheets

Topping:

1 cup  Lemon curd

4 strawberries

Crush the cookies in a blender and add the cinnamon.

Melt the butter in a pot and add the cookies. Cook for a few minutes (stir continuously and be careful since they are burning easily).

Spread the cookie mixture on a plate with a 20 cm diameter culinary ring.

Put the base in the fridge to cool while you prepare the cream.

Cream:

Soak the gelatin sheets in plenty of cold water for at least 5'.

Put the rest of the ingredients of the cream in a mixer bowl and beat at maximum speed until fluffy. Heat the gelatin sheets in a small pot with 3 tablespoons of water and stir to melt them. Remove the pot from the fire. Add a tablespoon of the cold cream mixture and stir. Add another 1-2 tablespoons of the cold mixture, stirring until the gelatin cools. Add the gelatin to the cream and continue beating for a while so that they mix well.

Spread the cream on the biscuit base and leave the dessert in the refrigerator to cool for at least 3 hours.

When the cream has solidified, spread the Lemon curd on the surface and decorate with the  strawberries in the center.