Lemon Cheesecake
Lemon Cheesecake is a no-bake dessert made without gelatine with lemon flavor. An ideal dessert to be served at parties.
Servings 6
Ingredients
For the base:
- 12 digestive biscuit crumbs
- 50 grams melted unsalted butter 2 to 3 tbsp
For the Filling:
- 300 grams philadelphia cream cheese or any other brand
- 200 grams condensed milk
- 2 sachets of dream whip powder + 1 cup cold milk
- 1 tbsp lemon rind
- ½ cup lemon juice
Instructions
To prepare the base:
- Grease the base of 23 cm springform tin. Combine the biscuit crumbs with melted butter and press the mixture evenly onto the base of the tin. (use the bottom of the glass to press evenly ). Refrigerate until firm.
To prepare the cheese filling:
- Make whipped cream by whipping dream whip powder (2 sachets) with 1 cup cold milk till peaks are formed.
- In a separate bowl using an electric hand beater mix together cream cheese, condensed milk, lemon juice, and lemon rind together.
- 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.
- Pour this filling over the prepared biscuit base and set in the refrigerator for minimum 4 to 5 hrs.
Notes
For the cheesecake to set well always use a springform 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 cheesecake 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.