Directions

1. Step

Crush the cookies into fine crumbs. Mix with melted butter until well combined. Press the mixture into the base of a 15 cm cake pan. Refrigerate while preparing the filling.

2. Step

Soak 5 g of gelatin sheets in cold water. In a bowl, mix cream cheese, granulated sugar, heavy cream, lemon juice, and lemon zest until smooth. Dissolve the soaked gelatin in 30 g of hot water, then mix it into the cheesecake mixture. Pour the mixture over the prepared crust and refrigerate.

3. Step

Boil the lemon zest in water 2-3 times to reduce bitterness. In a saucepan, combine the boiled zest, water, granulated sugar, and lemon juice. Heat gently. Soak 4 g of gelatin in cold water, then add it to the warm lemon mixture, stirring until dissolved. Pour the jelly into a small bowl, cover with plastic wrap, and refrigerate for at least 5 hours. Once set, carefully transfer the jelly onto a baking sheet.

4. Step

In a bowl, mix cream cheese and granulated sugar until smooth. In a separate bowl, place heavy cream over a cold water bath and whip until thick. Fold the whipped cream into the cream cheese mixture. Transfer to a piping bag and decorate the edges of the cheesecake.