-For the base

250 grams of biscuits

100 grams of butter

A pinch of salt

-For the lemon cream

400 g cream cheese

50 g powdered sugar

1 can of sweetened condensed milk

100 ml lemon juice

200 ml of sweet cream

-For the dressing

4 yolks

180 g powdered sugar

100 g butter

100 ml lemon juice

1 tbsp grated lemon zest


To prepare the base, grind the biscuits into a blender. Add 100 grams of melted butter and salt. Stir with a spoon.

Transfer the mixture to a mold with a removable rim. Spread it evenly along the bottom and with your hands or a flat bottom tool fold it down. Place in refrigerator to fasten.

To prepare the filling, place in a deep dish the cream cheese and condensed milk and mix with a mixer. Add the lemon and mix again to obtain a homogeneous mixture.

In a separate bowl, mix the sweet cream to obtain a thick foam.

Slowly add the foam to the mixture and slowly combine with a spoon. Do not mix aggressively to maintain an airy structure.

Remove the base of the cake from the fridge and apply it evenly over it. Flatten the surface and place the mold back in the fridge.

For the final layer, mix all the ingredients for the sauce in the pot (butter is desirable to melt). Put the pot on a very low heat and mix with a blender. Cook on low to medium heat for about 10-15 minutes, stirring constantly. You will know that it is ready when the mixture begins to thicken. After removing it from the fire, drain the dressing through a strainer to get a maximum smooth finish.

Cool the resulting yellow dressing to a minimum and pour over the cheesecake before it begins to thicken.

Allow the dessert to cool for at least 4-5 hours before consuming. Serve it cold.

For decoration use whipped cream, thin slices of lemon, grated peel of citrus fruits, blueberries or any seasonal fruit.