How did you first learn about cheesecake? You probably assumed cheesecake was simply grated cheese being baked, like the rest of us, but you’re missing out. There are also other versions, from baked to chilled. This chilled lemon cheesecake, on the other hand, combines elements of both. The filling is smooth and settles up wonderfully in the refrigerator, while the crust is baked.
Chilled lemon cheesecake suggestions
In addition to the baked crust, you may sprinkle on extra biscuits for a crunchy topping. The smooth whipped filling is fixed with the aid of gelatin. For optimal results, prepare this lemon cheesecake the day before you want to serve it. Spice up the topping by adding some zest to the crumbs as well. For a pop of colour and flavour, sprinkle some fresh berries over the top of the cheesecake.
The process of baking has never been simpler. Try this lemon cheesecake, which has a cookie base and a smooth, flavorful filling that is best served chilled.
Chilled lemon cheesecake recipe
Course: Dessert
Cuisine: Global
Difficulty: Easy
Servings: 12 servings
Prep time: 20 minutes
Cooking time: 8 minutes
Total time: 28 minutes
Ingredients
For the base
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Ten packet Tennis Biscuits
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125g melted butter
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3 tsp sugar
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1 tsp nutmeg
For the filling
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1 small can condensed milk
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1 tbsp. gelatin
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70ml cold water
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smooth cottage cheese
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zest of one lemon
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125ml lemon juice
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125ml whipped cream
Method
For the base
- Crumble biscuits and combine with melted butter, sugar and nutmeg.
- Place ⅔ of the mixture into pie plate and bake at 180°C for 8 minutes.
For the filling
- Sprinkle gelatin over the cold water and then dissolve over gentle heat.
- Stir together cottage cheese, condensed milk, lemon juice and zest.
- Beat the mixture well to combine all the ingredients and then add the warm gelatin.
- Fold in the whipped cream.
- Pour mixture over the crust and sprinkle remaining crumbs over the top.
- Chill in the fridge for at least 4 hours before serving.