A lemon California cheesecake is a sweet dessert made with a mixture of cream cheese, eggs, sugar, and scents of vanilla or lemon, on a crust of cookie crumbs (usually Graham crackers).

Easy and quick to prepare, it is perfect at the end of the meals or for daytime snacks.

Level of difficulty : easy

Prep time : 30 min

Rest time : 2 hours

Cook time : 10 min

Total time : 2 h 40 min

Yield : 6 servings

1.5 cups cream cheese

2 cups ladyfingers crumbs

1 cup fresh cream

1 cup icing sugar

1.2 cup lemon yoghurt

1/3 cup butter

1 lemon (zest and juice)

1 tbsp gelatin

0.5 cup sugar

2 tbsp corn starch

1 cup water

1 lemon

Cheesecake :

• Put the ladyfingers in the blender and mix with the melted butter until a homogeneous mixture is obtained.
• Pour the mixture into a hinged mold and put in the refrigerator.
• Soften the gelatin sheets in cold water, then squeeze them and let them melt over high heat with a tablespoon of milk.
• In large bowl, mix cream cheese with icing sugar, then add lemon yogurt, zest and lemon juice.
• Mix well. Add the melted gelatin and stir. Finally, add the cream, whipped beforehand.
• Mix with a wooden spoon until you obtain a smooth and homogeneous cream.
• Remove the hinge pan from the refrigerator and pour the mixture over the biscuit base. Level as much as possible and refrigerate for 2 h.

Lemon jelly :

• In a saucepan, pour the sugar, cornflower and finely grated lemon rind. Mix well.
• Add water and lemon juice and mix again, then bring to a boil.
• Stir constantly and heat for another 5 min until the jelly thickens.

Finishing :

• Cool, then remove the lemon cheese cake from the refrigerator and pour over the entire surface of the cake.
• Return the cheese cake to the refrigerator for one hour, then remove it from the hinge pan.
• Put on a serving platter and garnish with fresh lemon wedges.
• Cut the lemon cheesecake into slices and serve.