Créé avec l’IA
Lemon Mousse Cake
120 min 599 kcal par portion Moyen
Ingrédients
4 Portions
- digestive biscuits150 g
- unsalted butter75 g
- cream cheese200 g
- sugar100 g
- heavy cream200 ml
- lemons2 pieces
Instructions
- 1
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- 2
Melt the unsalted butter in a small saucepan over low heat or in the microwave.
- 3
Mix the melted butter with the biscuit crumbs until well combined.
- 4
Press the biscuit mixture into the base of a springform cake tin to form an even layer. Chill in the refrigerator while preparing the filling.
- 5
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- 6
Zest and juice the lemons. Add the lemon zest and juice to the cream cheese mixture and mix well.
- 7
In a separate bowl, whip the heavy cream until soft peaks form.
- 8
Gently fold the whipped cream into the cream cheese mixture until fully combined.
- 9
