No Bake Lemon (Or Plain) Cheesecake |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 9 |
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I've searched and searched and nowhere on 'zaar can I find this exact recipe. It contains no whipped topping and no eggs. It comes from a packet of Philly cream cheese. For a plain cheesecake, use 1 T vanilla extract and leave out the lemon. Top with berries if you are so inclined. Ingredients:
1 cup plain sweet biscuit crumbs |
1/3 cup butter, melted |
500 g cream cheese |
1 cup light sour cream |
3/4 cup sugar |
3 teaspoons gelatin |
1/4 cup hot water |
1/4 cup lemon juice |
1 tablespoon lemon zest |
Directions:
1. Mix biscuit crumbs and butter and press into the base of a 22 cm springform pan. Place in freezer to chill while you do the rest. Note: I have successfully used an 8 inch square Pyrex dish for this recipe, but don't expect to be able to get it out of the dish!
2. Mix gelatin with hot water and stir till dissolved.
3. Beat cream cheese, sour cream, sugar, gelatine mixture, lemon rind, and lemon juice until well combined.
4. Pour mixture onto chilled base. Chill in refrigerator overnight.
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