Using a food processor, beat the cream until you have a whipped cream. In a salad bowl, whip the cream cheese to soften it. Add the whipped cream and mix gently. Collect the zest of a lemon and squeeze both. Pour the lemon juice into a saucepan with the agar-agar. Mix. Bring to a boil and boil for 30 seconds. Remove from heat and let cool. Once the lemon juice is lukewarm, add it to the cream cheese, as well as the essential oils, 2/3 of the lemon zest and the sugar. Mix. Correct the dosage of essential oils and sugar if necessary.
2. The biscuit
Place the butter in a freezer bag. Close the bag. Using a rolling pin, crush the cookies until a coarse powder is obtained. For the biscuit powder into a bowl. Add the melted butter and mix. Save.
3. The final phase
Use either a baking circle or cookie cutters. Place the chosen utensil on a dish (for the circle) or directly on the presentation plates (for cookie cutters). In the bottom, place a biscuit layer (about 1 cm high). For the lemon mixture over the biscuit (about 2 cm tall). Refrigerate for at least 4 hours.
Before serving, place red fruits and lemon zest (the remaining 1/3) on top of your cheesecake. Serve well fresh.
Ideal wine to accompany your Lemon Cheesecake, red berries and bergamot: