NO BAKE LEMON CHEESE CAKE
I originally found this recipe on the back of a can of Nestles condensed milk about 30 years ago but lost it a few years back and after a google search I found it again. If you like a strong lemon flavour add the grated lemon rind. I use a deep pie plate but you could use a spring form cake tin but I think you would need to line the side. Chill time is the cooking time (30 minutes for crust and 4 hours for cheese cake to set). Once set I quite often slice the cheesecake and freeze slices in an air tight container - DH takes frozen slices in the morning for work for morning tea (about 2-3 hours later).
Provided by ImPat
Categories Cheesecake
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Line a 25cm (10 inch) deep pie plate with alfoil overlapping around the edges.
- Crush biscuits into fine crumbs (a food processor is great for this).
- Mix in melted butter and combine well.
- Reserve 2 tablespoons of crumbs for decoration if wanted (or if not using nutmeg).
- Press rest or all of crumbs into pie plate, pressing down firmly. Refrigerate for 30 minutes to help set.
- Into a mixing bowl put in cream cheese, condensed milk, lemon juice and lemon rind if using and mix thoroughly until well blended (about 5 minutes).
- Mix water and gelatine until gelatine is dissolved and add to cream cheese mixture.
- Pour into prepared chilled shell.
- Decorate with reserved crumbs or nutmeg.
- Chill for 4 hours to fully set.
- VARIATION -.
- For a chocolate version omit lemon juice and rind and add 125 grams of melted chocolate to cheese mix and use plain chocolate biscuits for base and decorate with grated chocolate or curls.
- To remove from pie plate lift out by edges of alfoil and transfer to serving plate.
Nutrition Facts : Calories 394.3, Fat 26.2, SaturatedFat 14.5, Cholesterol 68.6, Sodium 365.5, Carbohydrate 34.6, Fiber 0.4, Sugar 23.4, Protein 6.7
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