Ingredients:
For the base:
200 g biscuits (Jubilee type)
100 g butter
For the filling:
600 g cream cheese
200 g sugar
3 eggs
200 ml cream 33%
Juice and zest of 2 lemons
A few leaves of fresh mint
For the topping:
Juice and zest of 1 lemon
50 g sugar
1 tbsp cornstarch
Preparation:
Crush the biscuits into crumbs and mix with the melted butter.
Spoon the mixture into the bottom of the mould and place in the fridge.
Beat the cream cheese and sugar until smooth.
Add the eggs one at a time, beating thoroughly each time.
Pour in the cream, lemon juice and zest, finely chopped mint leaves, mix until smooth.
Pour the filling over the biscuit base.
Bake at 150°C for 60-70 minutes until the centre of the cheesecake is slightly jiggly.
For the topping: boil the lemon juice and zest with the sugar, add the starch diluted in water and cook until thickened.
Pour the topping over the cooled cheesecake and chill in the fridge for at least 4 hours.