Preparation
For the base:
1. We crush the cookies and add the butter. We mix until we obtain a paste.
2. We line the mold with parchment paper on the base and acetate around the edges (if you don’t have acetate, use strips of the same parchment paper). We place the previous mixture on the base, pressing so that it is compact. Go up the sides so that the edges are high. We freeze for 10 minutes.
For the cheesecake:
3. We mix all the ingredients with electric whisks.
4. Pour the cheesecake mixture over the cookie base. Smooth the surface and refrigerate for 2 hours. Then, we freeze for 1 hour. This will maintain the texture (since our cheesecake does not contain gelatin). Another option is to leave it overnight in the refrigerator until the next day.
To decorate:
5. Whip 100 ml of cream and place around the surface with a pastry bag + a star nozzle. Between each little pile of cream, we will place half a slice of lemon.
6. Sprinkle a little lemon zest and that’s it!
