9 days to go on vacation!! I cant contain my excitement 😂 (after this lovely budget season)
|Lemon mousse cheesecake w speculoos base|
120 gr cookies (crushed/powdered)
1/2 cup Sugar
1/2 cup Sour cream
1 Tbsp Flour all-purpose
1 Egg (lightly beaten)
3 Tbsp Lemon Juice
1 Tbsp lemon rind/zest
1 Tsp Vanilla extract
Preheat oven (top & bottom) at 170 C.
Crumb/powder cookies in a blender.
Melt butter in a microwave, once liquid mix with cookie crumbs.
Spray/butter a springform mold (I used a 20 cm round). Introduce cookie mix in d bottom and press evenly.
Place in the oven (middle rack) for 10 min. Then take out and let cool down (before you fill cheesecake mix).
While it cools down, place Philadelphia cheese and sugar in a large bowl. Beat until soft & sugar dissolved.
Add sour cream & flour, beat well.
Add lightly beaten egg, combine on slow.
Add lemon juice, rind & vanilla, fold in with spatula.
I would think (like with other baked cheesecakes) that it can be frozen if needed for a week or so..
The cake is actually tangy, so if you want to sweeten things up id suggest maybe a Dulce de leche, or some lavander candy topping 😎 Enjoy!