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To prepare the lemon cheesecake, it’s always best to start from the base: blend the Soft Amaretti Cookies to obtain an even consistency. Line a 7-inch baking tin with oven paper and place the amaretti on the bottom. Use a spoon to press the cookies down in order to obtain a compact, even base. Place the tin in the fridge and leave it there while you prepare the cream.
To prepare the lemon cheesecake cream, place the cream cheese in a bowl, add the rind of the washed and dried lemons and the seeds from the vanilla pod. Mix all the ingredients thoroughly.
Use a whisk to whip the cold fresh cream with the icing sugar until it has a consistency similar to the cream cheese. Add the cream to the cheese and blend the two using a spatula, with delicate upward movements to make sure the whipped cream does not deflate.
Once the cream has been blended smoothly, place it on top of the amaretti base in the baking tin. Smooth the lemon cheesecake with the spatula and place in the fridge for at least 3 hours. Remove the cheesecake from the tin and decorate with slices of lemon and a couple of crushed amaretti cookies.