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40 ground vanilla or lemon flavor cookies
90g unsalted butter
1 tablespoon ground cinnamon
760g cream cheese
1/2 cup of heavy cream
1 cup of sugar
10 lemons (juice)
2 tablespoons lemon zest
1 pinch of salt
6 eggs


1 – Prepare the base for the pie by mixing the biscuits, butter and cinnamon, once prepared put the mixture in the bottom of your mould, press hard and reserve in the fridge. Now add the cream cheese to the blender together with the sugar, cream it perfectly, add the milk cream, the lemon zest and juice while beating at low speed, at the end add the eggs one by one, reserve the shake in the fridge for 20 minutes.

2 – After this time has elapsed, add your milkshake to the greased mold containing the cookie crust, put it in a preheated oven at 180° C for 45 minutes, take it out, let it cool, and put it in the fridge for 4 hours.

3 – Meanwhile, to make the top part, prepare an envelope of lemon gelatin with 50% of the water or milk that the instructions on the box ask you for, still in the mold, add the warm gelatin before curdling on top of the pie and leave in the fridge 2 more hours before serving

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