LEMON CRUNCH CHEESECAKE
A refreshing
and creamy dessert made with fresh lemons and cream on a crispy biscuit base.
Ingredients
- 200 g light soft cheese
- 405 g can light condensed milk
- 150 ml light double cream
- 1 small lemon for decoration
- 200 g ginger nut biscuits
- 100 g unsalted butter
- Juice and finely grated zest of 2 large lemons
Instructions
First, grease
the bottom and sides of a 20 cm loose bottom cake pan.
Then, blitz
the ginger nut cookies to a crunchy consistency of crumbs either in a food
processor or place in a bag and beat with a rolling pin.
Melt the
butter in a medium saucepan, then fold in the crushed cookies.
Press the
cookies into the bottom of the greased cake pan, making sure the entire bottom
is evenly covered, then place in the refrigerator for at least 20 minutes.
In a bowl,
whisk the condensed milk to soften it slightly, then gradually incorporate the
lemon juice and zest. Then add the cream cheese.
In another
bowl, whip the cream by hand or use a food processor until it begins to
stiffen. Then fold the cream into the lemon mixture and pour all the mixture
over the base of the cookie.
Place the
cheesecake in the refrigerator to cool it for 4 to 6 hours. If you can do this
the night before and refrigerate overnight, it's even better.
Before
serving, remove from the refrigerator for about 20 minutes to allow the
cheesecake to cool to room temperature, remove from the box and garnish with
thin lemon slices. Happy Cooking Time.
