For the base:
10.5 ounces dry biscuits
1/2 glass liquid cream
5.25 ounces butter
For the mixture:
7 ounces sugar
21 ounces Philadelphia cream cheese
9 ounces mascarpone cheese
1 untreated lemon
1 small packet of vanilla extract
Whip the whole eggs in a pan with sugar until they become almost white and frothy. Add the mascarpone and Philadelphia cheeses, grated lemon peel and vanilla.
For the base, grind the biscuits into a fine powder and amalgamate them with the melted butter and cream. Place this mixture in a mold, lining it up to its rim. Also pour the previously prepared mix into the mold. Cook for 1 1/2 hours in a ventilated oven at 250 F. Let it cool off before placing in the refrigerator for 2 hours. Serve with chocolate or fruit jam or simply with a dusting of sugar.