Prepare the lemon curd (can be done in advance): grate the zest of one of the two lemons. Squeeze the two lemons to obtain 120ml of juice. Pour the juice into a container compatible with a bain-marie, with the zest, the eggs previously relaxed with a fork, the sugar and the butter in pieces. Heat in a bain-marie for about 15-20 minutes, stirring constantly: the mixture should thicken and coat the spoon. Leave to cool off the heat (refrigerate while waiting).
For the cheesecake part: beat the liquid whipped cream with the sugar. Once the whipped cream is ready: set aside about 50g of whipped cream for the final decoration. Apart from relaxing the cream cheese with a fork. Add the cream cheese to the whipped cream and whisk at medium speed to obtain a homogeneous mixture. Put in the fridge while waiting for the rest.
Mix the dry cookies and add the melted butter, mix well.
Dressing: in the bottom of the glasses or jars (mine are about 20cl, I have put the link of similar jars at the bottom of the article), distribute the mixed cookies, tamp lightly. Using a tablespoon, spread the cheesecake over the cookies then the lemon curd as in my photos. Finish with a spoonful of whipped cream and cookie crumbs for decoration (optional). Place in the refrigerator at least 3 hours before serving.
Notes:
Keeps for several days in the refrigerator (even better the next day ...)
Par Lilie bakery
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