For a 30 by 20 cm mold:
Crust:
- ✔ 100g Lincoln or Maria type cookies, processed
- ✔ 60g melted butter
Press the crumb mixture firmly onto the base of the mold lined with parchment paper, covering the base and sides. Chill in the fridge until it sets.
Cheesecake Filling:
- ✔ 600g cream cheese (I used the classic one from Tregar)
- ✔ 100g sugar
- ✔ 1 tbsp vanilla extract
- ✔ Zest of 1 lemon
- ✔ 200g heavy cream (I used Tregar’s double cream)
- ✔ 3 tbsp Dulce de Leche
- ✔ 15g unflavored gelatin
- ✔ 50ml water
In a bowl, mix the cookie crumbs with the melted butter. Line the mold internally with parchment paper, pressing the crumb mixture onto the base. Chill to set.
In another bowl, combine cream cheese, vanilla extract, sugar, heavy cream, Dulce de Leche, and lemon zest. Beat until creamy using a hand mixer or mini blender.
In a small bowl, place the gelatin, add water, and mix until it hydrates and forms a gummy cream. Heat the hydrated gelatin in a double boiler until it turns liquid; avoid overheating to prevent damage.
Add the liquid gelatin to the cream cheese mixture while whisking with a wire whisk, then blend for 30 seconds. Pour the mixture into the mold, smooth the top, and refrigerate for at least 4 hours. Once set, remove from the mold and decorate with Dulce de Leche. Enjoy your delightful no-bake cheesecake!
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