Lemon cheesecake

It’s been an age since I posted a recipe, so here goes.

Lemon cheesecake. It won't last long...

Lemon cheesecake. It won’t last long…

I made this yesterday, and so far, we haven’t dived into it – mainly because we were out last night and the opportunity didn’t arise. But I predict it won’t last past a couple of days. There will be nibblings at the fridge door, spurious excuses made up to have some, and requests to check it for quality, “just to make sure it’s still good…”

You’ll need:

160g/6oz plain tea biscuits/digestives/graham crackers
50g/2oz melted butter
2 lemons, zest of both, juice of one
3 tsp powdered gelatine or 1 x 7g sachet
400g/14oz can sweetened condensed milk
500g/18oz Philadelphia cream cheese, at room temperature

Crush/blitz/bash the biscuits into submission. They should be large breadcrumb texture. Pour in the melted butter, and mix thoroughly. Line a cake tin/pie tin with cling wrap or foil, so it covers the base and comes well up the sides. You can use greaseproof paper or parchment but it’s fiddly to get it to fit, so I don’t! Pour the buttery bickie mixture into the bottom and spread out, pressing down firmly with the back of a spoon. Put it in the fridge to harden up for an hour.

Beat the Philadelphia with a wooden spoon till it’s smooth and there aren’t too many lumps left in it. Pour in the condensed milk and let your husband lick out the tin if that’s what he likes. Too sweet for me, otherwise he wouldn’t get a look-in. With an electric hand whisk, beat for about 3 or 4 minutes, till it’s very smooth, there are no more lumps and it’s beginning to hold air. Add the lemon zest and mix again to combine.

Nuke the lemon juice in the microwave till it’s really hot, pour in the powdered gelatine, and stir like mad till you can’t see any grains or lumps any more. Pour this into the cheese mixture, and beat well  for another 3 or 4 minutes to make sure the gelatine is fully combined. Pour this over the chilled bickie base and refrigerated again for at least 2 hours to give the gelatine time to set.

Now  you can fight for the mixing bowl, beaters and spatula. He got the bowl and one beater, I got the spatula and the other beater. Myam!

This also works well with 3 large limes instead of 2 lemons, but it’s not quite as zingy. Still tasty, though…

10 thoughts on “Lemon cheesecake

  1. Lemon + cheesecake – yep, that sounds like my idea of a perfect dessert! YUM! 🙂

  2. Jen says:

    Definitely trying this one over xmas

  3. Clare says:

    Oh no! which one of us was the first to make a cheesecake post today? I hereby declare Dec. 12 International Cheesecake Day… love it or hate it!

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