Instructions

1. Preparing the Crust

   Mix the crushed biscuits thoroughly with the melted butter until well combined and resembling wet sand.
2. Pressing the Crust

   Distribute the biscuit mixture evenly into the bottom of an 18 cm springform pan (or into 4 individual serving cups) and press down firmly using the base of a glass.
3. Whipping the Cream

   In a deep bowl, beat the cold whipping cream with an electric mixer until stiff peaks form, then set aside. · 3 min
4. Beating the Cheese

   In another bowl, beat the cream cheese with powdered sugar, vanilla, and lemon juice until smooth and lump-free. · 2 min
5. Combining the Mixture

   Fold the whipped cream into the cheese mixture in two batches, stirring gently with a spatula from bottom to top until smooth without deflating the air.
6. Chilling

   Pour the mixture over the biscuit base and smooth the surface, then refrigerate for at least 4 hours until completely set. · 4 h
7. Serving

   Remove the cheesecake from the pan, garnish the top with berry or strawberry jam, and serve chilled.

Nutrition / serving

Chef's tips