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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I've been making this for years without a recipe, so when dale! asked me for the recipe, I had to stop and think. I also use the same mix (less lemon juice) for a pineapple cheesecake. You can add sugar, but I love the tart lemon flavour. If you like your base right up the side of the cheesecake, double the base mixture-I like more cake, less crumbs! Ingredients:
120 g plain sweet cookie crumbs |
60 g butter, melted |
500 g cream cheese, softened |
2 (400 g) cans sweetened condensed milk |
125 ml lemon juice |
1 lemon, zest of |
1 packet gelatin, (2 teaspoons) |
2 tablespoons boiling water |
250 ml whipping cream |
Directions:
1. Base: Combine ingredients and press into the bottom of a greased 22cm springform pan.
2. Filling: Beat the cheese and condensed milk in a food processor until smooth.
3. Add the juice and zest and process to mix.
4. Sprinkle the gelatine over the boiling water, and whisk with a fork to dissolve.
5. Pour into the processor, and mix well.
6. Lastly, add the whipping cream and pulse just enough to mix it through-you don't want to overbeat it.
7. Refrigerate for a few hours before decorating however you like-piped whipped cream, fresh fruit, passionfruit pulp, etc.
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