For the shortcrust pastry:
For the cheesecake filling:
From shortcrust pastry:
Mix the sugar with the salt and butter.
Add the eggs and finally the flour (without overworking).
Roll out a disk of shortcrust pastry the size of the mold and pre-bake in the oven.
Mix the Quescrem Natural Cream Cheese with the sugar, vanilla and orange zest. Then add the cream at room temperature and the lemon juice. Then add the flour and mix well. Add the egg and mix carefully so as not to add air. Pour the mixture over the pre-cooked shortcrust pastry and bake in the oven at 150ºC in a bain-marie for 70 minutes.
Then turn off the oven and continue cooking for another 20 minutes. Cool well before serving.
Garnish to taste with fresh red fruits (strawberries, cherries, raspberries, blueberries, etc.).