No cook lemon cheesecake

May 21, 2012

Sweet and soft cheesecake filling sat on top of a crunchy
and slightly salty biscuit base
This little dessert beauty is so simple to make, it can be whipped up in the afternoon and be popped in the fridge ready to serve with a flourish come pudding time!


Makes 4 individual cheesecakes

6 digestive biscuits
50g salted butter
200g cream cheese
300ml double cream
2 lemons
100g icing sugar
1 pack of lemon jelly

Chop up your butter and and place it in a saucepan on a low heat to melt slowly so that is doesn't colour.
In a sandwich bag, crush your digestive biscuits using a rolling pin. Be a little gentle as otherwise you will burst the bag and you will cover yourself and kitchen with biscuit crumbs.
Pour your biscuit crumbs into the melted butter and stir so that the crumbs become a glistening, sticky mass that looks like golden wet sand. 

Use cookie cutters as moulds for your cheesecakes, this does mean you'll need 4 that are all the same size, about 3 inches in diameter. You can also make one large cheesecake by using a cake tin that have a spring form base, this makes it a lot easier to remove the cake when it's set.

If you are using the cookie cutters as I did, place the rings on greaseproof paper on top of a plate or tray that can be placed in the fridge. Share the biscuit crumbs between the rings and press down into a compressed biscuit base using the back of a large spoon. Pop the bases in the fridge for the butter to set and the bases to solidify.

Now whip up your cream until it is quite thick and stiff, using an electric hand whisk. Squeeze in the juice form both of the lemons and grate the zest from both lemons into the mixing bowl. Add the cream cheese and using a spatula, fold the mixture together. Do not continue to use the electric hand whisk as this could over whip the cream and make it grainy.

Sieve in your icing sugar a few table spoons at a time, tasting as you add the sugar so as to sweeten the mix to your liking.

When completely mixed, spoon the mixture into the moulds on top of the biscuit bases. Set back in the fridge to chill and set. 

Make up your jelly using only half the amount of water stated on the packet instructions. When cool but not at all set, spoon about 2-3 tablespoons of jelly on to the top of each cheesecake then place back in the fridge to set.

Serve up after a heavy meal as a tingly pallet cleanser or as the finishing touch to a fishy dinner.

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