Sunday, 4 January 2015


250 grams cream cheese, softened
250 mls thickened cream, whipped
1 can condensed milk
1 pkt milk arrowroot biscuits, crushed
130 grams butter, melted
zest of 2 large lemons, finely grated
1/3 cup lemon juice
1 teaspoon powdered gelatin
2 tablespoons hot water
lemon curd to decorate

grease sides and line bottom of a 22 cm springform tin.

mix crushed biscuits and melted butter together.

press biscuits into bottom and half way up the sides of the springform tin.

refrigerate while making filling.

with an electric mixer, beat cheese until creamy.

add in condensed milk and lemon zest. beat well.

add in whipped cream. beat well.

add in lemon juice.  beat well.

mix gelatin with hot water till dissolved.

beat gelatin into cheese mix.

pour mixture into biscuit base. smooth top.

refrigerate till set.

spread top of cheese cake with lemon curd just before serving.

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