administratorCreamy, intensely lemony, and refreshingly light – that’s exactly what this cheesecake is. And the best part? It’s incredibly easy to make. No gelatin is needed; the filling thickens naturally thanks to fresh lemon juice. The base is made from crushed cookies and butter, which you can adapt depending on what you have at home. I used oatmeal cookies, but any type works – digestives, Oreos, tea biscuits… you name it!
This recipe fits a small 20 cm (8-inch) springform pan.
Ingredients
For the crust:
135 g cookies (oatmeal, digestives, or any you prefer)
80 g melted butter
For the filling:
250 g mascarpone
300 ml heavy cream
1 can sweetened condensed milk (397 g)
4 lemons
Instructions
Grease a springform pan and line it with parchment paper.
Crush the cookies by hand or in a blender. Mix with melted butter until evenly combined. Press the mixture firmly into the bottom of the pan to form the crust. Place in the freezer while you prepare the cheesecake filling.
Wash the lemons thoroughly. Zest two of them and then juice all four lemons.
In a mixer, combine mascarpone and heavy cream. Whip until the mixture thickens slightly.
Add the sweetened condensed milk and continue whipping until fully combined.
Stir in the lemon juice and zest, whipping until the mixture reaches a light, airy consistency similar to whipped cream.
Pour the filling over the cookie crust and smooth the top.
Chill in the refrigerator for at least 3 hours before serving.
