Will this no-bake lemon cheesecake become addictive?
Serves: 8
Preparation time: 25 min (+ 0 min cooking time (4 hours chilling time)
Ingredients:
Digestive biscuits: 200 g (about 14-16 biscuits)
Unsalted butter: 90 g, melted
Cream cheese (like Philadelphia): 400 g, at room temperature
Sweetened condensed milk: 395 g (1 can) Fresh lemon juice: 100 ml (about 3-4 lemons) Lemon zest: 1 tablespoon, finely grated
Heavy cream (30% fat): 200 ml, very cold
Salt: a pinch
Icing sugar: 2 tablespoons (for whipped cream) Garnish: 1 lemon, thinly sliced 1 slice and 1 tablespoon of reserved biscuit crumbs
Preparation (very detailed):
**Prepare the crust :** Place the biscuits in a plastic bag and crush them finely with a rolling pin or use a food processor to obtain even crumbs. Pour the crumbs into a bowl and mix them with the melted butter until you obtain a sandy, slightly sticky texture. Firmly press this mixture into the bottom and up the sides of a 22-24 cm springform pan, pressing down with the back of a spoon or the bottom of a glass to create a compact base. Refrigerate while you prepare the filling. 
**Soften the cheese :** In a large bowl, work the cream cheese with a spatula until smooth and lump-free. Take your time and scrape down the sides of the bowl well to obtain a homogeneous texture. Add a pinch of salt to enhance the flavors. 
**Incorporate the condensed milk :** Slowly pour the sweetened condensed milk into the cream cheese, stirring constantly until the mixture is perfectly smooth and glossy. Taste to check the sugar-acid balance; the condensed milk provides structure without cooking. 
**Add the lemon :** Gradually incorporate the lemon juice, one tablespoon at a time, stirring between each addition. The mixture will thicken slightly due to the acidity. Then add the lemon zest and mix gently. Be careful not to over-acidify to maintain a creamy texture. 
**Whip the cream :** In a very cold bowl, pour the very cold heavy cream and add the powdered sugar. Whip at medium-high speed until soft peaks form (creamy but not too stiff) to maintain a smooth texture. For stable whipped cream, place the bowl and whisk in the freezer for 10 minutes before whipping. 
**Assemble and smooth the filling :** Gently fold one-third of the whipped cream into the lemon-cheese mixture to loosen it, then add the remaining whipped cream using an up-and-down motion to maintain aeration. Pour the filling over the cooled crust and smooth the surface with an offset spatula. Lightly tap the pan on the work surface to release any air bubbles. 
**Refrigerate thoroughly 
:** Cover the mold with plastic wrap and refrigerate for at least 4 hours, ideally 6 to 8 hours, until the filling is firm to the touch. Do not speed up the process by freezing (this can alter the texture). 
**Finishing and serving 
:** Before serving, make the remaining whipped cream if needed and spread a generous layer on top. Sprinkle with the reserved biscuit crumbs mixed with the zest for a textural contrast, then gently place 2 thin lemon slices on each slice. Unmold by running a thin, warm knife around the inside of the mold for a clean edge, then serve chilled. 
