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Tuesday, March 5, 2013

Lemon Cheesecake

   Some of my friends are not too comfortable using gelatin in their cooking...either its not available easily or may be they do not like its smell...whatever be the reason, this recipe does not demand for any gelatin and yet sets so well  that you can cut it out easily into bars or wedges.                                                                    

You will need:

For base:
10 to 12 digestive biscuit crumbs
50 gms of melted unsalted butter (2 to 3 tbsp)

Grease the base of 23 cm spring form tin. Combine the biscuit crumbs with melted butter and press the mixture evenly onto the base of the tin. (tip : use bottom of the glass to press evenly ). Refrigerate until firm.

For the Filling:
300 gms Philadelphia cream cheese (or any other brand)
200 gms condensed milk
2 sachets of dream whip powder + 1 cup cold milk
1 tbsp lemon rind
1/2 cup lemon juice


1) Make whipped cream by whipping dream whip powder (2 sachets) with 1 cup cold milk till peaks are formed.
2) In a separate bowl using a electric hand beater mix together cream cheese, condensed milk, lemon juice and lemon rind together.
4) Now slowly without using the hand beater add in the whipped cream to the cheese mixture, this should be done with a ladle or big spoon and mix gently.
5) Pour this filling over the prepared biscuit base and set in the refrigerator for minimum 4 to 5 hrs.

Serves 6 (large serving)
Serves 10 (small serving)

  •  For the cheese cake to set well always use a spring form tin (loose base).
  • Keep for at least 6 to 7 hrs in the coldest part of the fridge.
  • If your refrigerator is too full, the cooling of it reduces which will not allow your cheese cake to set.
  • You can also serve this cheesecake in see through individual shot glass or bowl. 
  • If you do not have Dream Whip Powder, you can use any other cream. First chill it in the refrigerator for 1 hour and then beat till it becomes thick in consistency.

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