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Here's a recipe for a wonderful cheesecake. I've made it twice already and it's really refreshing.
For the base:
100 g (4 oz) digestive biscuits
75g (2.6 oz) butter
1 tsp sugar
For the filling:
600g (1.3 lbs) low fat cream cheese
5 tsp sugar
two lemons
1. Crush the digestives until you have crumbs. (You can either place the biscuits in a sandwich bag and beat the @$&! out of them or use a food processor. I recommend the former, since it's really stress relieving!
) Mix in the sugar.
2. Melt the butter over a low heat. Once the butter is thoroughly melted, add to the biscuit crumbs and mix together. Spread the biscuit and butter mix out evenly in a baking dish and put in the fridge.
3. Put the cream cheese in a mixing bowl and add the sugar. Stir well.
4. Grate the zest off the lemons and add to the cheese. You can peel off a strip of lemon rind to decorate the cake, if you wish. Squeeze the juice from one of the lemons and add to the cheese. Mix them all together. (Note: I like to use the juice from one and a half lemons, since I like strong flavours. Just add the juice and sugar to taste.
5. Bring the base out of the fridge and spread the cheese over the top. Decorate cake with lemon rind strips and leave in the fridge overnight. (I know, it's hard to resist eating a freshly made cheesecake straight away, but it must be left overnight, otherwise the cake will just fall apart into a soggy mess.)
6. Serve and enjoy!
Serves 6-8
This cheesecake is cool and refreshing straight out of the fridge. I'm sure it would also be nice with lemon sauce swirled into the top!
(Yes! My first seedling post!)
For the base:
100 g (4 oz) digestive biscuits
75g (2.6 oz) butter
1 tsp sugar
For the filling:
600g (1.3 lbs) low fat cream cheese
5 tsp sugar
two lemons
1. Crush the digestives until you have crumbs. (You can either place the biscuits in a sandwich bag and beat the @$&! out of them or use a food processor. I recommend the former, since it's really stress relieving!
) Mix in the sugar.2. Melt the butter over a low heat. Once the butter is thoroughly melted, add to the biscuit crumbs and mix together. Spread the biscuit and butter mix out evenly in a baking dish and put in the fridge.
3. Put the cream cheese in a mixing bowl and add the sugar. Stir well.
4. Grate the zest off the lemons and add to the cheese. You can peel off a strip of lemon rind to decorate the cake, if you wish. Squeeze the juice from one of the lemons and add to the cheese. Mix them all together. (Note: I like to use the juice from one and a half lemons, since I like strong flavours. Just add the juice and sugar to taste.
5. Bring the base out of the fridge and spread the cheese over the top. Decorate cake with lemon rind strips and leave in the fridge overnight. (I know, it's hard to resist eating a freshly made cheesecake straight away, but it must be left overnight, otherwise the cake will just fall apart into a soggy mess.)
6. Serve and enjoy!
Serves 6-8
This cheesecake is cool and refreshing straight out of the fridge. I'm sure it would also be nice with lemon sauce swirled into the top!
(Yes! My first seedling post!)
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