For the base:
250gr salty biscuits (tuc type)
100g butter
For the cheesecake:
250g cream cheese (Philadelphia type)
250g mascarpone
2 natural yogurts (without sugar)
200g icing sugar
2 tbsp lemon juice
Zest of 1 and 1/2 lemon
1 tsp vanilla
For decoration:
100ml whipped cream
Lemon slices


For the base:

1. Crush the cookies and add the butter. Mix until you get a paste.
2. Line the mold with parchment paper on the base and acetate on the outline (if you don’t have acetate, use strips of the same parchment paper). We place the previous mixture on the base pressing to make it compact. Go up the sides so that the edges are very high. We freeze 10 minutes.

For the cheesecake:

3. We mix all the ingredients with electric rods.
4. Pour the cheesecake mixture over the cookie base. Smooth the surface and refrigerate for 2 hours. Then we freeze for 1 hour. This will keep the texture (since our cheesecake does not contain gelatin). Another option is to leave it overnight in the fridge until the next day.

To decorate:

5. Whip 100 ml of cream and place around the surface with a pastry bag + a star nozzle. Between each pile of cream, we will place half a slice of lemon.
6. We spread a little lemon zest and voila!