Instructions:

1. Place the bag of preparation in a refrigerator at +4°C (40°F) and leave to defrost for 12 hours.
2. Once defrosted, spread directly from the original pouch on top of the cheesecake.
3. Gently smooth the lemon cream to form an even layer.
4. Cover and put in the refrigerator to chill for several hours or overnight.
   
   
5. Tip :
   Decorate with fresh lemon zest or chopped strawberries to play with color.