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Wednesday, 16 May 2012

No Bake Lemon Cheesecake

Every night when I put the little ones to bed we say prayers together.  Rachel (5) always prays that one day she and mummy can go to Disneyland together, that she will dream of rainbows, ponies and flowers and fairies and that tomorrow we can have yummy dessert!  We don't have dessert often so I guess it is a "prayer worthy" topic.  Last night I made this simple lemon no bake cheesecake.  So creamy and easy.  An answered prayer - lol!

INGREDIENTS:

1 1/2 cups crushed sweet biscuits (about 200g) (arnotts nice or scotch finger are fine)
90g melted butter
1 cup cream
1/4 cup fresh lemon juice (about 2 lemons)
2 teaspoons grated lemon rind
3 teaspoons gelatine dissolved in 1/4 cup boiling water
3/4 cup caster sugar
500g (2 blocks) Philadelphia Cream Cheese - softened (leave out of fridge for a couple of hours or microwave for 20 secs)

METHOD:

Crush the biscuits in a clip shut bag with your rolling pin.
In a big bowl mix the crushed biscuits with the melted butter.
Press the mix into your pie dish, using the back of a spoon to squish it in nice and firm ... or use a springform pan (that's what I used) or a pie dish with removable base.
Pop in the fridge to set.

Beat the cheese, sugar, cream, lemon juice, rind and gelatine in your mixer or by hand until smooth.

Pour onto the chilled biscuit base and pop back in the fridge for about 3 hours.

Release from the springform tin / pie dish, or simply slice and serve.

yummo -  serve with fresh cream - so delish.

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