At Christmas this beauty takes pride and place next to the pavlova. It just not Christmas without them. I serve this with a mixed berry salad, chantilly cream and ice cream.
I like it tart so I double the lemon juice scrapping out as much pulp as I can. Not a fan of acidic flavor of zest so I find this a much more enjoyable way to give it more zing!
- Cream Cheese - 2 x 250 blocks
- Lemon Juice - of 1 lemon, or to taste
- Gelatine - 1 tbsp
- Boiling Water - 1/4 cup
- Thickened Cream - 300 mls
- Caster Sugar - 1/2 cup
- Vanilla Essence (extract preferred) - 1 tsp
- Sweet Biscuit Crumbs - 1 cup
- Butter - 1/3 cup
- You need cream cheese at room temperature so lets get those out while we make the base. To help them warm quicker cut into cubes placing in a covered bowl and set aside. Lets also juice your lemon being sure to remove all pips. Or if your like me double the juice and get out as much pulp as you can for zing.
- The gelatine mix also needs to cool so mix your boiling water OVER your gelatine stirring till dissolved. Set aside to cool.
- Now for the base. Melt butter using your preferred method, I use the microwave. Blitz up or sweet biscuits in a food processor, or take out your frustrations by adding them to a large zip lock bag, place inside another bag in case it splits and bang bang bang away! Put down a folded tea towel to reduce noise. Combine with butter and put in a lined 22 cm spring form cake tin. Place in the fridge while we make the filling.
- Beat cream, sugar and vanilla till soft peaks form. In a separate bowl beat your cream cheese till it soft and smooth. Combine cream and cheese mixtures. Beat together on a medium speed adding lemon juice and gelatine mixture till its well bind together. Have a quick taste to see if you need any adjustment.
- Remove base from the fridge, pour filling over biscuit base and chill for at least 3 hours.
- Once set you may need to run a wet knife around the tin if you haven't lined sides before unclipping your spring form tin. Serve with your desired condiments.
I have to be honest, I don’t do flavored Cheesecakes. However, this recipe can be used as a base for flavored cheesecake. I have made this into mango, mixed berry, passion fruit and chocolate cheesecakes for clients. For my kids once I even turned it into nutella!
This usually doesn’t last long so storage is not an issue, lasts up to 4 day in the fridge. Try to keep in an airtight container as it does take on other flavors floating around in the fridge. This does freeze well. Try making individual cheesecakes in disposable plastic cups. Simply split the side to remove or eat it straight from the cup.Add to Favourites