Desserts
Creamy Lemon Cheesecake
- Prep Time:15 minutes
- Cooking Time:3 hours 15 minutes
Ingredients
- 1 1/4 cups sweet biscuit crumbs
- 1 cup cream
- 1/4 cup fresh lemon juice
- 2 teaspoons grated lemon rind (optional)
- 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
- 3/4 cup caster sugar
- 500g block PHILADELPHIA Cream Cheese, softened
- 80g butter, melted
Method
- COMBINE biscuit crumbs and butter and press into the base of a 20cm/8" springform pan; chill.
- BEAT PHILLY and sugar using an electric mixer until smooth. Beat in gelatine mixture until just combined. Add cream, lemon juice and rind and continue beating until smooth.
- POUR mixture into prepared base and refrigerate 3 hours or overnight.
Hint
For the perfect chilled cheesecake, mix the gelatine with the boiling water and set aside for 5 minutes before adding it to the PHILLY mix. Never add hot gelatine to a cold mixture as it sets into stringy lumps.
Comments
Rate & review
5 stars
Lemon Cheese Cake.
This sounds delishes and I can have this Gluten free as I'm a Coeliac. YUMMY
Posted by: Marcia1945 on 12th Sep 2012 7:38pm
5 stars
Wowww
The best lemon cheesecake ever, and so so very easy to make.
Posted by: Lili on 8th May 2012 11:38pm
5 stars
So easy to make and so yummy. Just the way I like it!!
Posted by: Karra on 5th May 2012 7:17pm
5 stars
allybar
Great easy and delicious
Posted by: allybar on 4th May 2011 8:49am