Lemon Cheesecake recipe

Ingredients(for the base): *150 g of vainilla cookies *60 g of saltless butter (melted) (For the cheesecake): *400 g of cream cheese *2 spoons of lemon zest *80 ml of lemon juice *400 g of condensed milk *1 water spoon *4 g of gelatin (no flavor) Procedure: Base 1. Put the cookies in a tightly sealed bag and roll with a rolling pin until crumbs are obtained. Pour the rumbs into a bowl and add the melted butter. Mix well until it has the texture of wet sand. 2. Pour the mixture into a 20 cm removable mold and distribute partially. Crush the cookies with the bottom of a glass, press and compact the base well. Put in the freezer for 30 minutes. Cheesecake: 3. In a bowl, add the cream cheese and blend for a few minutes to make it creamy. 4. Add the lemon zest, lemon juice and condensed milk. Blend until everything is well integrated. Reserve. 5. In a small bowl, add the water and sprinkle the gelatin on top. Let the gelatin hydrate for about 5 minutes. Then heat the microwave until the gelatin has dissolved. Use maximum power in 15 second intervals, stir between each. 6. Add about 2 tablespoons of the cheesecake mixture to the dissolved gelatin, mix well. Then add the gelatin mixture to the cheesecake and immediately mix everything until well integrated. 7. Pour the cheesecake mixture over the base and distribute. Shake gently to remove any air bubbles. Take to the fridge, and let it there at least 5 h 8. After it has taken shape, pass a knife between the cheesecake and the mold to detach it. Carefully remove the removable part of the mold. You can use a spatula 9. Pour lemon curd on top and distribute it. Finish decorating with a little whipped cream and enjoy!!