Lemon Cheesecake

Method

1. Crush the dry biscuits into fine crumbs.
2. Add melted butter and mix well until the crumbs are evenly coated.
3. Press the mixture into the bottom of a springform pan lined with parchment paper, compacting firmly with a meat tenderizer or spoon.
4. Refrigerate the base for 30 minutes.
5. Soak sheet gelatin in cold water to soften.
6. In a bowl, mix cream cheese (Philadelphia) and strained ricotta until smooth.
7. Add icing sugar and mix.
8. Heat cream in a small saucepan until almost boiling. Squeeze the softened gelatin and dissolve it in the hot cream.
9. Add the cream-gelatin mixture to the cheese mixture, then add lemon zest and mix well.
10. Pour the filling over the chilled base, level the top, and refrigerate for at least 1 hour.
11. For the topping, soak more sheet gelatin in cold water.
12. Squeeze lemons and strain the juice.
13. Bring a small amount of water with lemon zest to a boil, then remove the zest. Off the heat, add the squeezed gelatin and stir to dissolve.
14. Add icing sugar and a drop of yellow food coloring (optional). Let cool until the gelatin begins to thicken but is still pourable.
15. Add the cooled gelatin mixture to the lemon juice and stir. Wait until it is completely cool and just starting to set.
16. Pour the jelly over the set cheesecake and refrigerate for at least 4 hours, preferably overnight.
17. Carefully remove the acetate or parchment from the sides, release the springform, and slice to serve.