A creamy and light cheesecake, perfect for lemon lovers!
Ingredients (for 6 people):
150 g biscuits (Digestive or Petit Beurre type)
70 g melted butter
250 g mascarpone
80 g sugar
140 g plain yogurt
2 eggs
25 ml fresh lemon juice
Vanilla (a pinch or a few drops)
2 tablespoons flour
Method:
1️⃣ Prepare the base
Crush the biscuits until you get fine crumbs.
Mix the biscuit crumbs with melted butter until you get a well-blended mixture.
Press the mixture onto the bottom of a springform pan to create a compact base.
2️⃣ Prepare the filling
In a bowl, combine the mascarpone with the sugar and mix well until you get a smooth mixture.
Add the plain yogurt, eggs, lemon juice and a pinch of vanilla. Mix well to combine.
Sift and add the 2 tablespoons of flour to the mixture, mixing until you get a cream without lumps.
3️⃣ Assemble and bake
Pour the mascarpone filling over the biscuit base in the pan.
Bake in a preheated static oven at 180°C for 20 minutes.
4️⃣ Cool and serve
Once cooked, let the cheesecake cool completely.
Refrigerate for at least 1 hour before serving.
Tip: For an even fresher and more decorative note, add slices of fresh lemon or grated lemon zest before serving!
