• Place your your Mini Spiral Flexipat® Tray on the top of your Medium perforated baking sheet. 

CHEESECAKE PREPARATION

• Place the gelatin in a small bowl full of cold water. Let it set for 10min.
• In the medium sauce pan, heat on medium low the lemon juice with the zest. Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until desolved.
• In a mixing bowl, whisk together the sour cream and cream cheese. Add the sugar. Then, incorporate the lemon/gelatin. Mix until smooth.

ASSEMBLY

• Fill your Pastry Bag with the preparation and carefully pipe it into each well of the Flexipat®. Cover to contact with a plastic wrap and freeze for about 1 hour.
  
• When ready, take your Flexipat® out of the freezer. Peel each wells and place your Lemon Cheesecake directly onto your cookie.
  
• Allow a good hour to defrost at room temperature, or more if placed in the refrigerator. Enjoy & Bon Appétit!