☑️Preparation:
In a food processor or blender, crush the cornstarch cookies.
Add the melted butter and beat a little more until it forms a moist crumble.
Place the paper liners in a cupcake or tart pan and add a small portion of the crumble.
Using a flat base or the bottom of a glass, press down lightly to form a base and set aside.
In a mixer, add the cream cheese, sugar, natural yogurt and wheat flour.
Beat everything very well and add the eggs, vanilla essence and lemon juice passed through a sieve. Beat a little more.
Pour the cheesecake into the molds and bake in a preheated oven at 180°C for about 30 minutes.
Remove from the oven and let cool.
For the topping, mix the condensed milk with the lemon juice passed through a sieve.
Cover the tarts with the topping and refrigerate for about 1 hour before serving.
Finish with lemon zest and lemon slices to taste.
Ready to serve.
Yield: 12 units.
