Lemon Cheesecake

Lemon Cheesecake

Prep time:
40 minutes

Refrigerating time:
3 hours

Ingredients (serves 8)


200 gr chocolate-filled sandwich cookies

80 gr butter, melted

100 gr hazelnuts, roasted


400 gr cream cheese

300 gr heavy cream, whipped to soft peaks

2 sheets gelatin

4 tbsp warm milk

8 tbsp PAN Lemon Cream

2 egg yolks (preferably organic)

6 tbsp powdered sugar

To serve (optional):

3 lemon, thinly sliced

1 cup sugar

2 cups water

juice of 1 lemon

1 stick cinnamon


Lemon slices: Thinly slice the lemons and place in boiling water for 2 minutes. Drain and repeat for another 3 times, using fresh water each time, to take away the natural bitterness of the rind. Boil the water with the sugar, cinnamon stick and lemon juice for 10 minutes to make a light syrup.

As soon as the syrup is ready, place the lemon slices in the syrup, remove from heat and set aside for 1 hour. Transfer the slices to a baking sheet lined with parchment paper and oven dry for 2 hours at 80°C.

Keep any unused slices in a tin lined with parchment paper.

Base: Pulse the cookies and hazelnuts in the food processor to a crumb-like consistency. Add the butter, mix thoroughly and spread the mixture into a springform cake pan. Level the surface of the base, pressing with the back of a spoon. Refrigerate the base for 30 minutes, until it sets.

Cream: Soak the gelatin in cold water, until it has absorbed enough water and softened. Beat the yolks with the sugar until airy and creamy, then add the cream cheese, mix thoroughly and transfer the mixture into a bowl. Add the whipped cream and Lemon Cream. Dissolve the gelatin in hot milk, then add to the mixture. Mix everything thoroughly until even.

Pour the cheese mixture into the springform tin over the cookie base, level and refrigerate for at least three hours. To serve, decorate with the candied lemon slices and some extra Lemon Cream.