Easy and creamy lemon cheesecake
There are hundreds of cheesecake recipes on the internet and I couldn’t find one that really fit my liking so I mixed a few of these and came up with this one. It is tasty, has a creamy texture and it is not too sweet.
No refined sugar in here, I used agave syrup and it really works well with cheesecake. If you like yours sweeter just add a little bit more agave but don’t get crazy it sweetens a lot with a few drops.
It is summer, it is HOT (at least here) so the good thing is that you don’t have to bake anything. Just assemble, mix and done. Do it in jars so you can make your picnic desserts and impress everyone.
Easy and creamy lemon cheesecake (3 glasses) :
- 200g mascarpone
- 100g cream cheese (philadephia for example)
- 1/2 lemon
- 10 speculoos
- 2 tbsp melted butter
- 1 tbsp agave syrup
- 1 tsp vanilla
Crushed the speculoos biscuits to make small pieces (careful not to over crush it or it’ll end up in powder). Add to that the melted butter.
In a bowl, mix mascarpone and cream cheese. Add lemon juice, vanilla and agave syrup. Mix well, it is going to be a little hard but this is normal.
In your glasses, put a good amount of biscuits and add a generous scoop of lemon cream mixture. To make it prettier, flatten the surface with a spoon.
Put it in the fridge and let it cool for 1h30 before eating!