Ingredients:

• 250 g of dry biscuits (digestive type or similar)
• 100 g of melted butter
• 400 g of spreadable cheese (Philadelphia type)
• 200 ml of fresh whipping cream
• 150 g of icing sugar
• Juice and grated zest of 2-3 lemons (depending on taste)
• 1 teaspoon vanilla extract
• Preparing the base:
  • Finely chop the dry biscuits using a mixer or by placing them in a bag and crushing them with a rolling pin.
  • In a bowl, mix the crushed biscuits with the melted butter until smooth.
  • Line a loose-bottomed cake tin (preferably about 22-24cm in diameter) with parchment paper. Pour the biscuit mixture into the bottom of the tin and press it down with the back of a spoon to create a firm, even base. Refrigerate while you prepare the filling.
• Preparation of the filling:
  • In a large bowl, beat the cream cheese and powdered sugar until smooth.
  • Add the lemon juice and zest, and vanilla extract. Mix well until all the ingredients are incorporated.
• Assembling the cake:
  • In another bowl, whip the fresh whipping cream until it forms firm peaks.
  • Gently fold the whipped cream into the lemon cream cheese, mixing with gentle movements from the bottom up so as not to deflate the cream.
• Completing the cake:
  • Pour the mixture obtained over the biscuit base in the cake tin, leveling the surface with a spatula.
  • Cover the cake with cling film and place in the refrigerator for at least 4-6 hours, preferably overnight, so that it solidifies and takes on the flavour.
• Service:
  • Before serving, decorate the lemon ice cake with grated lemon zest or thin lemon slices. Cut into slices and serve cold.