Ingredients for the cream
- 250 g Arla cream cheese
- 400 ml Arla heavy cream
- 80 g icing sugar
- zest of half a lemon
Ingredients for the crust
- 200 g ground cookies
- 100 g Lurpak cow milk butter
Method for the crust
Beat the cookies in a food processor, until finely ground.
Melt the butter over low heat or in the microwave oven.
Place the ground cookies and the melted butter into a bowl, and stir well until completely combined.
Line a flat plate with parchment paper and place onto it a 20-22 cm baking hoop. Place the cookie/butter mixture into it and press down on it with a spoon to spread it evenly and make it compact.
Refrigerate for at least 20 minutes.
Method for the cream
In a mixer’s bowl place the cream cheese, lemon zest, and icing sugar and beat with the whisk attachment at medium speed for 1 minute.
Pour the heavy cream into the mixture and continue whisking, until it firms slightly.
After 20 minutes remove the crust from the fridge, and spread the cream evenly over it.
Refrigerate the cheesecake for at least 2 hours.
Top with jam or spoon sweet of your preference.
