Wash and brush the lemon, slice off pieces of the peel (zests) and set aside.

Prepare the cheesecake base: gently using your fingers, mix the crumbled Gavottes and the slightly salted butter in a bowl. 

Place the mixture in baking rings lined with parchment paper (pastry cutters or, if you do not have any, tart moulds). Refrigerate for 30 minutes.

Place the sheets of gelatine in a bowl of cold water.

Meanwhile, mix the cream cheese, lemon zests, fromage blanc and sugar in a bowl.

Heat some water in a small saucepan. Take it off the heat and add the gelatine, having drained it thoroughly. Dissolve the gelatine in the hot water. Pour it over the cheese mixture. Stir quickly, until you get an even mixture.

Pour the cheesecake into the baking rings.

Smooth the surface and refrigerate for at least 4 hours.

Suggestion: try flavouring your cheesecake with zests of lime, or with vanilla. It is also delicious with caramel made using salt butter!