• --- 2 cups (500 ml) heavy cream 35% fat, very cold
• --- ¾ cup (140 g) powdered sugar, sifted
• --- 1 sachet (5 g) vanilla sugar
• --- ¼ cup (65 ml) lemon juice
• --- 1 teaspoon (3 g) lemon zest
For the Topping
• --- 1 package (425 g) blackcurrant fruit filling
METHOD
For the Base:
1. In a blender or food processor, grind the biscuits until they become a fine powder. Add the melted butter and mix until the biscuits are well moistened.
2. Spread the mixture into a 26 cm round springform pan and press down firmly with the back of a spoon or the bottom of a glass to create a compact base.
3. Place the pan in the refrigerator for 30 minutes or in the freezer for 10 minutes to set.
For the Cream Filling:
1. In the bowl of a stand mixer, beat the cream cheese on low speed until softened and fluffy. Add the powdered sugar, vanilla sugar, lemon juice, and lemon zest, and continue beating until the mixture is well combined.
2. Pour in the very cold heavy cream and beat on medium speed for about 3–4 minutes, until the cream is fluffy and firm. Spread the cream over the biscuit base.
3. Place the cheesecake in the refrigerator for at least 4–5 hours or ideally overnight to set.
For the Topping:
1. Remove the cheesecake from the refrigerator and spread the blackcurrant filling evenly over the top.
2. Before opening the springform pan, run a knife around the edges to easily release the dessert.
3. Keep the cheesecake refrigerated until serving.
