Directions
- 1Melt the butter.
- 2Shred the biscuits into small pieces using a food processor.
- 3Mix the shredded biscuits with the melted butter.
- 4Create the cheesecake base by pressing the biscuit mixture into a baking pan and refrigerating for 10 minutes.
- 5In a bowl, combine cream cheese, Greek yogurt, and light brown sugar. Whisk until smooth.
- 6Whip the whipping cream in a separate bowl.
- 7Combine the whipped cream with the cream cheese mixture and mix well.
- 8Squeeze the juice from two lemons.
- 9In a small pot, combine the lemon juice, gelatin, and sugar, then melt the gelatin.
- 10Combine the melted gelatin mixture with the cream cheese mixture.
- 11Pour the cream cheese mixture into the prepared baking pan.
- 12Refrigerate the cheesecake for up to 3 hours.
- 13Prepare the lemon topping by squeezing the juice from one orange and two lemons and mixing it with cornstarch in a pot.
- 14Pour the lemon topping over the cheesecake and refrigerate for 30 minutes.
- 15Garnish the cheesecake with lemon slices and mint leaves.
Ingredients
- 100 g butter
- 200 g Biscoff biscuits
- 500 g cream cheese
- 250 g Greek yogurt
- 100 g light brown sugar
- 200 ml whipping cream
- 2 lemons lemon juice
- 10 g gelatin
- 50 g sugar
- 1 orange orange
- 4 mint leaves
Equipment
knifepotfood processorwhiskhand mixerspatulacitrus juicer
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