Lemon Mousse Cheesecake

Ingredients

• For the base:
  200g of milk or butter cookies
  100g of melted butter
  For the filling:
  300g of cream cheese
  200g of fresh cream
  1 can of condensed milk (395g)
  Juice and zest of 2 lemons
  1 envelope of colorless gelatin (12g)
  5 tablespoons of water (to dissolve the gelatin)

Instructions

• Preparation of the base:
  Crush the cookies until they turn into powder.
  Mix the crushed cookies with the melted butter until a homogeneous dough is formed.
  Press the mixture into the bottom of a 22cm springform pan, forming an even layer.
  Refrigerate while you prepare the filling.
• Preparation of the filling:
  In a bowl, beat the cream cheese until it is creamy and without lumps.
  Add the condensed milk and mix well.
  In another bowl, beat the cream until it forms whipped cream.
  Add the lemon juice and zest to the cream cheese mixture and mix well.
  Dissolve the gelatin in the hot water and add to the cream cheese mixture, stirring quickly to incorporate.
  Finally, add the whipped cream, mixing gently with a spatula to make the mousse light and airy.
• Assembly:
  Pour the filling mixture over the biscuit base, smoothing the surface with a spatula.
  Refrigerate for at least 4 hours, or until firm.
• Finishing:
  Decorate with lemon zest and, if desired, with a little whipped cream on top before serving.

Tips:
You can use lime or lemon for a different flavor.
If you prefer a lighter texture, you can replace the heavy cream with plain Greek yogurt.