For the countertop we mix the bread crumbs with the melted butter & lemon peel.
Add in a detachable shape with a diameter 20 cm, form the base & sides.
For lemon cream in a saucepan we mix: sugar with butter, corn starch, yolks, lemon peel & lemon juice,
Put on the hob we mix, since boiling we boil for 2 minutes.
We pass the cream through a sieve, cover with a film until contact with the cream & let it cool.
For cream cheese, mix the cream cheese with powdered sugar, add the egg with the yolks, lemon peel, mix all the ingredients together.
80 gr of the cream with cheese mix with 150 grams of lemon cream.
The rest of the cheese composition we mix with milk,
We transfer the creams to the poshs.
Add the lemon cream over the countertop, then continue with the cheese cream.
Bake the cheesecak 2 hours-30 minutes-3 hours at a temperature 110 C. Cool then give in the refrigerator for 6 hours.
We cover the cheesecak with the remaining lemon cream.
For beating, beat the whites with powdered sugar for 10-12 minutes.
We cover the cheesecak with the honey & burn lightly with a burner.
We cut & we enjoy it!
