Cheesecake with lemon cream

MATERIALS BASE:
- 250 g. Papadopoulos Digestive biscuits
- 120 g. LURPAK butter For the filling: - 240 g. caster sugar - 40g. Flour MILLS AG.GEORGIOU - 800 gr.tyri Buko cream - four whole eggs GOLDEN EGGS - 2 egg yolks GOLDEN EGGS - 55 g. cream 36% fat ARLA LEMON CREAM INGREDIENTS: - 170 g. sugar - 10 g. Flour MILLS AG.GEORGIOU - GOLDEN EGGS 3 eggs - 250 g. fresh lemon juice - 250 g. butter LURPAK


IMPLEMENTATION FOR THE BASE:
Grind cookies in blender to a powder and mix with the butter have melted in the microwave. Spread this mixture into a hoop diameter 24 cm and height 5 cm by pushing it with our hand.  https://plus.google.com/b/114637313191042642470/114637313191042642470/posts

IMPLEMENTATION FOR THE FILLING:
In a bowl or mixer, beat cheese with sugar and flour. Once softened, add one to one of the eggs and cream and continue beating until they form a well-homogenized cream. Pour this mixture over the biscuits and bake at 180 º C for 40-50 minutes until they get golden color. Allow to cool.

IMPLEMENTATION FOR THE LEMON CREAM
In a saucepan add the lemon juice drained and then placed in the fire. In a bowl mix the sugar, flour and eggs. The pour in saucepan and stir constantly over high heat until the mixture thickens. Remove from the heat and allow the temperature to drop to 50-60oC. Add the butter cut into small pieces. Homogenized with a hand blender, let cool and cover with the lemon cream on the surface of the cheesecake.