Crush the biscuits into small pieces. Double bag the biscuits in plastic bags. Pound with a rolling pin.
Put the crushed biscuits in a bowl. Add melted butter to moisten.
Line parchment sheet in a cake pan.
Put the moistened biscuits in the pan and press down on the pan for a flat surface.
Preheat the oven to 180°C.
Microwave the cream cheese for 1 minute. Put in a bowl and whisk until smooth. Add sugar and mix.
Add the egg and stir. Add heavy cream little by little so as not to separate, and mix.
Squeeze a lemon, and add lemon juice to the bowl.
Pour the cheesecake dough into the cake pan.
Bake for 30 to 35 minutes.
Cool down a bit, and let rest in the refrigerator for at least an hour. Remove from the refrigerator, and then slice the cake as you like.
Story Behind this Recipe
I want to eat my favourite cheesecake all the time, so I made it quickly with this recipe. I've been baking this cake for 15 years :)
This is an easy recipe because you simply need to mix the ingredients. Adjust the baking time if you want to brown the surface. If you use 200 g of cream cheese for this recipe, reduce the heavy cream to 70 ml.