Friday, 6 March 2015

Lemon Cheesecake Recipe

cheesecake,lemon,baking,food,recipe,easy This easy lemon cheesecake recipe is so simple that it will knock your socks off at how good it tastes  and at how little time it takes to make!

To start with you are going to need:
200g Digestive Biscuits
60g Unsalted Butter
1 Lemon (zest & juice)
300g medium fat soft cheese ( I used Philadelphia) 
75g Caster Sugar
150ml Double Cream
Optional: (you can put what ever you want, but heres what I put on top of mine) 
50g White chocolate (chopped)
Zest of 1 more lemon 


Now the good thing about this cheesecake is that it only takes about half an hour to prepare but the downside is that it's a cheesecake, so we have to let it chill in the fridge for a minimum of 2 hours.

Lets start...

  • So to begin with you want to put the digestive biscuits into a food bag with a seal and crush them up into crumbs with a rolling pin ( for best results, try and think of someone you really don't like and that will do the trick). 
  • Then get a small pan and put the butter into it and put over a low heat till all of it has melted then pour over the crushed biscuits in a bowl and mix together. Once all mixed together put into a springform cake tin and get a bottom of any glass you like and push the biscuit base down to flatten, put in the fridge for about 20 minutes to harden.
  • Wash your lemon! Then grate the zest into bowl, once done cut the lemon in half and squeeze the juice out of both halves into the same bowl.
  • In another bowl place the soft cheese and sugar and mix together till combined, then whisk in the double cream, lemon zest and juice and whisk until its thick and creamy.
  • Grab your biscuit base out of the fridge and make sure it is well and truly chilled then go ahead and pour the cheesecake mixture on top, then spread it out evenly.
  • Then put the whole thing in fridge to chill for a couple of hours. 

  • Now this is optional but decoration is always pretty so about an 1 hour before you take it out, this is where you can really go to town. I chose more lemon zest and chopped white chocolate to go on top. 
  • Then once you've made it pretty put it back in the fridge for it all to set. 
  • When you feel its had long enough in the fridge take a glass and place the tin on top, releasing the spring on the side of the tin helps you to get a cleaner getaway from the cake then take it down and your left with a cheesecake!

I hope you love this recipe as much as I do!

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