This is now my official recipe for lemon cheesecake.
The Base
250g pack of biscuits, blended in food processor (in a couple of goes cause our food processor is a bit crap). Normally Nice, but I got these fake Milk Arrowroot for 70c so used them.
125g butter, melted (a bit more won't hurt)
Mix butter and biscuits and spread out in a springform tin, or a lined lasagna dish
Filling
2x 250g packs of cream cheese, at room temperature
400g tin sweetened condensed milk
Juice and zest of three or four lemons - approx 200mL (although 300mL using up more lemons is also fine)
1 teaspoon vanilla essence
3 teaspoons gelatine in 1/4 cup boiling water
Blend everything except the gelatine first in the biggest bowl you have, get cheese spatter all over you, then boil the water, add the gelatine, and mix in.
Pour into base
Allow to set in fridge for several hours or overnight.
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