Saturday was spent baking with my mother in law. She makes the most fantastic lemon cheesecake and I wanted to know how she made it. She kindly gave me a lemon cheesecake cookery lesson and is allowing me to share this excellent dessert with you all.
- 8 and a half large digestive biscuits.
- 50g of butter (hard margarine (stork) is recommended as butter can be too hard and soft margarine too soft).
- Juice and rind of 1 lemon.
- 300g of soft (philadelphia) cheese (light philadelphia can be used as a healthier alternative).
- 45g of caster sugar.
- 125ml of whipped cream.
- Half a packet of unflavoured gelatin.
- 3 tablespoons of water to mix with the gelatin crystals.
- Grease the base and side of a spring loaded cake tin measuring 6 and a half inches in diameter.
- Put the digestive biscuits into a bag and break up with fingers and then crush with a rolling pin until there are no lumps.
- Melt the butter in a pan.
- Add the crushed up biscuits and mix into the butter until the biscuit crumbs stick together.
- Add the biscuit mixture to the tin, pressing the mixture down firmly with the back of a metal spoon.
- Work the biscuit mixture away from the edge of the tin, so that it is easier to get the finished cheesecake out of the tin.
- Also loosen the biscuit base now, to ease removal of cheesecake when it is completely made.
- Put the biscuit base into the fridge to cool and harden.
- Grate the skin of 1 lemon and set aside some of the rind for decoration.
- Cut the lemon in half and squeeze the halves.
- Sieve the lemon juice through a plastic sieve.
- In a bowl add the rind and juice of 1 lemon to the soft (philadelphia) cheese and mix thoroughly.
- Add the caster sugar.
- Whip the cream and add to the mixture.
- Using a teaspoon, taste the mixture to make sure that it is neither too sweet nor too tart. If required, add in extra lemon juice or caster sugar to taste.
- When using gelatin always follow the instructions on the packet.
- Heat a small saucepan of water until the water is boiled and then remove the water from the heat. Or alternatively boil the kettle.
- Put the 3 tablespoons of boiled water into a cup and add the gelatin.
- Place the cup in a pan of hot water, mixing the water and gelatin in the cup until the gelatin crystals have dissolved and the liquid is clear.
- Take the cup out of the hot water to cool the gelatin mixture to room temperature.
- When the gelatin is cooled to room temperature, add the gelatin mixture to the cheesecake filling and mix in well.
- Pour the cheesecake mixture into the tin and smooth the top of the cheesecake.
- Add the reserved lemon rind to the top of the cheesecake for decoration, or alternatively decorate with strawberries, kiwifruit or your favourite fruit.
- Put in the fridge to set.
- When the cheesecake is set, take out of the tin and serve on it’s own or with cream.
This recipe makes a cheesecake that serves 10-12 people.
This cheesecake is good to freeze.
I was delighted to receive a lovely email from Joyce,
“Thank you for the lemon cheesecake recipe. It was quick and easy and tasted wonderful. Joyce”