Cheesecake in a bowl

Put the candy cakes in a sealable plastic bag and crumble the cakes with the rolling pin. Mix the cookie crumbs with the melted butter.

Divide the cake mixture over the bottom of the bowls. Press well.

Clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.

Mix the vanilla sugar and the lemon zest and 2 tablespoons juice (per 4 persons) with the cream cheese.

Beat the whipped cream. Fold the whipped cream through the cream cheese mixture. Spread the cream cheese mixture over the bowls.

Allow the mixture to become firmer in the refrigerator in about 30 minutes.

Before serving, beat the egg whites to peaks in a fat-free bowl. Add the granulated sugar in parts and whisk until the mixture is completely stiff.

Stir the leces off. Divide the lecurd over the bowls. Divide here over the stiff proteins.

Burn the egg white golden brown with the crème brûlée burner.