Ingredients
250g plain sweet biscuits
crushed
125g butter
melted
1 tbsp gelatine
2 tbsp boiling water
250g cream cheese
250g cream
whipped
⅓ cup lemon juice
1 tsp grated lemon rind
½ cup caster sugar
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 20cm/ 9in spring form cheesecake pan
- 1 baking paper
- 1 small bowl
- 1 large bowl
- 1 electric mixer
- 1 large metal spoon
Instructions
- Lightly grease a 20cm/ 9in spring form cheesecake pan with melted butter (or perhaps a little oil). Line the base with baking paper.
- Combine the crushed biscuits with the melted butter. Press biscuit mixture into the bottom and up the sides of the spring form cheesecake pan. Refrigerate the cheesecake base while you prepare the cheesecake filling.
- In a small bowl, dissolve the gelatine in the boiling water.
- In a separate (larger) bowl, beat the cream cheese, sugar, lemon juice and rind until the mixture is smooth (less than 5 minutes if you’re using an electric mixer).
- Add dissolved gelatine to the cream cheese mixture and mix well.
- With a large metal spoon, gently fold the whipped cream into the other ingredients.
- Pour entire mixture into the cheesecake base and refrigerate until set (approx 6 hours, but overnight is preferable).
Notes
Storage
Refrigerate until set, approximately 6 hours, but overnight is preferable.
