Cold lemon cheese cake

I have made this cake for many years. I used to make it with flavourless gelatin, but one day I was served a similar one on a plane (yes of course, I was traveling in business class) with lemon flavor and I thought it was much better. Since then, I always make it with lemon flavor gelatin.

The preparation is very simple, and if you think you can not consume it all in a few days you can freeze it in portions. It is even better half thawed...

COLD LEMON CHEESE CAKE

200 g of biscuits

75 g unsalted butter

400 ml of cream

300 g of cream cheese (Philadelphia type)

100 g of sugar

1 packet of lemon gelatin

1 cup of water

Blueberry jam

Pulverize the cookies using a food processor or manually by putting them in a bag and smashing them with a rolling pin. Mix with the melted butter and extend this mix over the base of a baking mold (better if you use one with a detachable base). Firmly press the biscuit mix to form a firm layer at the base of the mold. Put in the fridge to harden.

In a bowl, mix the soft cheese with the sugar and the cream. Separately, dissolve the gelatin in a cup of boiling water. Add the gelatin to the bowl. Mix all thoroughly to remove any lump. You can use a blender if it is hard by hand.

Pour the mixture over the biscuit base. To avoid crumbling the biscuit base, pour it gently over a spoon to distribute the drop of the mixture.

Put the cake in the fridge until the next day. Then take out of the mold and cover with blueberry jam or any other jam that you like.