Announcement

Collapse
No announcement yet.

Lemon Cheesecake

Collapse

X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Lemon Cheesecake

    Here's a recipe for a wonderful cheesecake. I've made it twice already and it's really refreshing.

    For the base:
    100 g (4 oz) digestive biscuits
    75g (2.6 oz) butter
    1 tsp sugar

    For the filling:
    600g (1.3 lbs) low fat cream cheese
    5 tsp sugar
    two lemons

    1. Crush the digestives until you have crumbs. (You can either place the biscuits in a sandwich bag and beat the @$&! out of them or use a food processor. I recommend the former, since it's really stress relieving! ) Mix in the sugar.
    2. Melt the butter over a low heat. Once the butter is thoroughly melted, add to the biscuit crumbs and mix together. Spread the biscuit and butter mix out evenly in a baking dish and put in the fridge.
    3. Put the cream cheese in a mixing bowl and add the sugar. Stir well.
    4. Grate the zest off the lemons and add to the cheese. You can peel off a strip of lemon rind to decorate the cake, if you wish. Squeeze the juice from one of the lemons and add to the cheese. Mix them all together. (Note: I like to use the juice from one and a half lemons, since I like strong flavours. Just add the juice and sugar to taste.
    5. Bring the base out of the fridge and spread the cheese over the top. Decorate cake with lemon rind strips and leave in the fridge overnight. (I know, it's hard to resist eating a freshly made cheesecake straight away, but it must be left overnight, otherwise the cake will just fall apart into a soggy mess.)
    6. Serve and enjoy!
    Serves 6-8

    This cheesecake is cool and refreshing straight out of the fridge. I'm sure it would also be nice with lemon sauce swirled into the top!

    (Yes! My first seedling post!)
    Last edited by Lozzie; 24-07-2006, 07:41 PM.

  • #2
    and a great one as well, no wonder I am the size of a house.

    Comment


    • #3
      Now your talking Lozzie. I'm with you on this one Piglet non of this 2 lettuce leave for me I'll find the marbled choc cheesecake recipe out as well as the coconut Ice cream (haven't forgotten still looking - we've got a lot of cook books!)
      ntg
      Never be afraid to try something new.
      Remember that a lone amateur built the Ark.
      A large group of professionals built the Titanic
      ==================================================

      Comment


      • #4
        Nick ,I make the same cheesecake as well but sometimes use chocolate digestives, or hobnobs or gingernuts just for variation. To make it really decadent whip into it a tub of double cream.

        Comment


        • #5
          The recie we've got uses Bourbon Biscuit & butter for the base/sides. Cream cheese (mascarpone) & double cream ! About 600 cal per portion .... luvalee
          ntg
          Never be afraid to try something new.
          Remember that a lone amateur built the Ark.
          A large group of professionals built the Titanic
          ==================================================

          Comment


          • #6
            Mmmm! Sounds really... indulgent. Pigletwillie, I like your idea of using different biscuits for the base. Maybe I should try that out.

            Comment

            Latest Topics

            Collapse

            Recent Blog Posts

            Collapse
            Working...
            X