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- For the crust, mix the crumbled biscuits with the butter and press into a round mold 20 cm in diameter.
- For the filling, dissolve a few pre-soaked gelatin leaves in hot water. Beat the cream cheese with the sugar and lemon zest, add the cream and continue to whisk until stiff. Finally, add the gelatin and mix well.
- Pour the filling over the crust and let the cheesecake rest for 3 hours.
- In a small saucepan, cook the chopped strawberries with the sugar until soft. Mix and add the gelatin. Let cool slightly then pour over the cream filling.
- Let sit in the refrigerator for 3 to 4 hours.
