The coolest and most lemony yogurt cheesecake of summer
Bake the lime peels in a preheated oven at 80 degrees for one hour.
Crash them with the mortar
Heat the butter in a baking pan
Grind the cookies and add the butter.
Spread well on the form and place in the refrigerator for 30 minutes covered with cling film.
Soak the gelatin leaves in a cup of cold water for 5 minutes.
Beat the cream in a tight whipped cream and put in the fridge.
Place all the other ingredients in a bowl and beat on low speed for a while.
Squeeze the gelatin and heat it in a saucepan. Once melted, remove from the heat and gradually add 2 to 3 tablespoons of the cream, stirring. Pour it into the cream.
Fold the whipped cream into the cream and mix carefully
Refrigerate for at least 3 hours and ideally overnight.
120 g butter
100 g white chocolate
75 ml lemon cream
300 g cream cheese
90 g sugar
2 x vanillin
400ml double cream
12 sheets of gelatin