Ingredients for the crust
- 225 g biscuits of your preference
- 100 g Lurpak cow milk butter
Ingredients for the cream
- 750 g Arla cream cheese
- 200 ml Arla heavy cream 36% fat
- 1 sweetened condensed milk
- 30 ml fresh lemon juice
- zest of 1 lemon
Method for the crust
In a food processor, add the biscuits, beat them until ground, and then place them in a bowl.
Next, melt the butter in a coffee pot, place it over low heat, and right after pour it over ground biscuits. Mix well with a spoon until completely homogenized.
Right after, line a flat plate with parchment paper and place onto it a 24-26 cm baking hoop. Place the cookie/butter mixture into it, and press down on it with a spoon to spread it evenly.
Refrigerate for at least 20 minutes.
Method for the cream
In a mixer’s bowl add all the ingredients needed for the cream, and beat them with the whisk attachment, at medium speed. Beat the cream until stiff.
To assemble
After 20 minutes, remove the crust from the fridge, and spread the cream evenly over it.
Finally, refrigerate the cheesecake for at least 2-3 hours.
Top with jam or spoon sweet of your preference.
