Baked cheesecake

Grind the cookies into fine crumbs and melt the butter.

Mix the melted butter with the finely ground cookies and divide between the cake moulds.

Press well using a spoon or tonic stamper.

Hold the bottle of Cheesecake under hot water for at least 20 seconds to loosen the contents from the bottle.

Empty the bottle into the bowl of the planetary mixer and beat with the whisk for 5 minutes at full speed until light and airy.

Add the pulp of the vanilla pod and the lemon zest and mix well.

Transfer the mixture to a smooth-nozzled piping bag and pipe 1 layer onto the base.

Bake in the oven at 200°C for 10 minutes with the fan on the lowest setting.

Remove carefully from the oven – the mixture will be liquid – and cool down again in the refrigerator.