Lemon Cheesecake

INGREDIENTS

For Base
Cookie chips 500 g
Butter 250 g
For Cream;
Krater Whipping Master Cream (liquid) 1000 ml
Labne 300 g
Gelatine Sheets 15 g
1 Lemon
For Decoration;
Krater Lemon Filling 200 g

INSTRUCTIONS

Base

Crumble the cookies and mix them with melted butter.
Transfer the mixture into a 26cm circle tray, and spread it over the tray.

Cream

Whisk Krater Whipping Master Cream (liquid) for 2 minutes at slow speed.
Add labne, gelatine sheets soaked in water, and lemon zest to the mixture, and mix them with a spatula until you get a homogenous cream.

Transfer the cream over the base in the circular tray, and keep it in the freezer for 18 hours at -18°C. Then, spread Krater Lemon Filling with a palette knife over the top layer of the cake, and decorate and serve.