Fresh Lemon Cheesecake Recipe at MyDish

Fresh Lemon Cheesecake

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Method

  • 1. Melt butter, add to biscuits and brown sugar. Press firmly into flan tin. Chill.

  • 2. Put the cream cheese, sugar, lemon juice and zest into a bowl and beat until smooth. Place water in a bowl, sprinkle in gelatine, stir and leave until it turns spongy. Stand bowl over hot water and stir until the gelatine has dissolved.

  • 3. Stir gelatine into the cheese mixture, stirring well. Fold in the whipped cream. Turn into flan tin and chill.

  • 4. Garnish with raspberries before serving.

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    Ingredients

    • BASE
    • 50g butter
    • 100g crushed digestive biscuits
    • 25g brown sugar
    • FILLING
    • 350g cream cheese. softened
    • 75g caster sugar
    • 6 tbsp lemon juice
    •  grated zest of 1 lemon
    • 2 tbsp cold water
    • 13g gelatine
    • 150ml double cream. whipped until just stiff
    • 7 inch flan tin. 1 ½ inch deep
    •  raspberries to decorate

    By Views 2523  Added Sun Nov 22 2009

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