Brush a round spring form, diameter 20 cm / 8",
with melted butter or oil and dress the bottom
with baking paper. Put the biscuits in a food
processor and crumble them finely. Stir in honey,
spices, and melted fat until all crumbles are
moist. Press half of this mixture in the bottom
of the dish and, using a glass, press down the
rest around the edges to get it into place.
Leave in the fridge for 10 - 15 minutes.
Beat the cream
cheese until soft and creamy (use an electric
beater). Add lemon peel and vanilline sugar
and beat until blended. Beat, little by little,
in the milk and lemon juice for 5 minutes or
until the batter increases in volume.
Pour the mixture
in the dough shell and even out the surface.
Leave the dish in the fridge overnight. Decorate
with freshly whipped cream and candied lemon
slices, if desired. Enjoy!
6 to 8