Lemon Cheesecake

1️⃣ Prepare the base:
– Take the biscuits and crush them until you get crumbs.
– Mix the biscuit crumbs with 70 g melted butter until you get a smooth mixture.
– Press the biscuit mixture onto the bottom of a springform pan, creating a compact base.
2️⃣ Prepare the filling:
– In a bowl, combine 250g of mascarpone with 80g of sugar until smooth.
– Add 140g of plain yogurt, 2 eggs, 25ml of lemon juice and a little vanilla to the mascarpone mixture. Mix well.
– Incorporate 2 tablespoons of flour into the mixture, making sure there are no lumps.
3️⃣ Assemble and bake:

– Pour the mascarpone filling onto the biscuit base in the pan.
– Bake in a preheated static oven at 180°C for 20 minutes.
4️⃣ Cool and serve:
– Once cooked, let the cheesecake cool completely.
– Place the cheesecake in the refrigerator for 1 hour before serving.
Tip: For an even fresher note, decorate the cheesecake with lemon slices or grated zest before serving.
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