Lemon Cheesecake

INGREDIENTS
120 g speculoos
30 g butter
Petit Suisse
480 g Swiss cheese
200 g kiri
60 g sugar or more to taste
3 eggs
1 tbsp lemon juice
1 tbsp. lemon peel

PREPARATION
Grind the Speculoos into a fine powder.
Melt the butter in the microwave and mix it with the biscuits.
Line a 20 cm diameter baking tin with greaseproof paper.
Spread the biscuit powder over the base of the cheesecake and press it down with the bottom of a glass (you have to press it down well to make it compact).
Place in the fridge while you prepare the topping. In a bowl, beat the Kiri, Swiss cheese, sugar, lemon juice and zest.
Add the eggs and whisk until the mixture is smooth.
Remove the base from the fridge and cover with the lemon and cream cheese mixture.
Bake for 35-40 minutes in a preheated oven at 160°C.
The centre should be slightly wobbly at the end of the baking time.
Remove the cheesecake from the oven, let it cool and then place it in the refrigerator for 24 hours.
Serve well chilled.