2 cups crumbled cookies
1/2 cup melted butter
2 tablespoons sugar (preferably fruit or grapes sugar – healthier)
1/2 teaspoon vanilla extract
1 kg cream cheese
1 cup sugar (preferably fruit or grapes)
1 tablespoon starch (preferably tapioca – healthier)
Pinch of salt
250 ml heavy cream
Lemon zest from 1 lemon (yellow part only, the white part is bitter)
Preheat oven to 160 degrees Celsius and line a cake pan with baking paper.
Mix well all the base ingredients and press tightly to the bottom of the pan.
Mix all the filling ingredients until even and smooth.
Pour the filling on the base.
Bake for an hour.
Leave in the oven while it’s off for another two hours.
Remove and cool outside until room temperature.
Refrigerate in the fridge for another 3 hours before serving.