Lemon Cheesecake with Biscuit Crust

Ingredients (6-8 servings)
For the crust:

200g speculoos or petit-beurre biscuits

80g melted butter

For the cheesecake batter:

600g cream cheese (Philadelphia-style)

150g sugar

3 eggs

150g heavy cream

Zest of 2 unwaxed lemons

Juice of 2 lemons

For decoration (optional):

A few candied lemon zests

Light whipped cream

Thin lemon slices

Preparation

Prepare the crust

Crush the biscuits into fine crumbs (in a blender or in a freezer bag, crushed with a rolling pin).

Mix with the melted butter until you get a sandy texture.

Spread this mixture into the bottom of a springform pan (20-22 cm in diameter), pressing down well.

Refrigerate while preparing the batter.

Prepare the Lemon Curd

In a large bowl, whisk the cream cheese with the sugar until smooth.

Add the eggs one at a time, mixing well after each addition.

Then stir in the crème fraîche, lemon zest, and lemon juice.

Baking

Pour the mixture over the biscuit crust.

Bake in a 160°C (fan-assisted) oven for 50-60 minutes.

The cheesecake should be set around the edges but slightly wobbly in the center.

Cooling

Let cool completely at room temperature, then refrigerate for at least 4 hours (ideally overnight).

Decoration and Serving

Carefully remove the cheesecake from the pan.

Decorate with candied zest, lemon slices, or a swirl of whipped cream.

Serve chilled!

Tip

For an extra treat, you can add a lemon coulis on top: mix lemon juice, sugar, and a little cornstarch, heat until thickened, then pour over the cheesecake before refrigerating.