This recipe makes a beautifully light and refreshing lemon cheesecake, perfect for Summer get-togethers. In fact you don’t have to wait until the summer months to enjoy this tangy, fruity biscuit base cake. A sweet delight.
You will need:
20 cm (8 inch) cake tin
Zingy Lemon Cheesecake
This recipe makes a beautifully light and refreshing lemon cheesecake, perfect for Summer get-togethers.
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
40
minutesCooking time
4
hoursCalories
420
kcalIngredients
- For the base
200 g (7oz) digestive biscuits, crushed (in US Graham Cracker)
90 g (3.5 oz) butter, melted
- For the filling
Finely grated rind and juice of 3 lemons
15 ml (1tbsp) powdered gelatine
225 g (8oz) low fat soft cheese
150 ml (1/4 pt) natural yoghurt
60 ml (4tbsp) clear honey
2 egg whites
Directions
- Grease and line your cake tin with butter and grease-proof paper on the base.
- Crush the biscuits, the best way of doing this is to put them in a plastic bag and using a rolling pin, roll until all lumps have gone.
- Melt the butter in a saucepan and add the crushed biscuits, mixing well, and pour into the cake tin, pressing down flat to firm the base of your cheesecake.
- For the filling make the lemon juice up to 150ml (1/4) pint with water if the 3 lemons not enough. Sprinkle the gelatine over the juice and leave to soak for 3 minutes
- Put the bowl onto a pan of simmering water until all the gelatine has dissolved, remove from heat and let it cool slightly.
- Whisk the yoghurt, honey and cheese together. Fold in the grated lemon rind and the gelatine juice mix.
- Whisk the egg whites to a stiff texture and then fold into the cheese lemon mix.
- Pour mix onto the biscuit base and leave to set in the fridge. This should be about 4 hours.
- When set, remove carefully from the tin and present on a plate.
Best kept in the fridge during warm weather… Enjoy!
