Saturday, September 11, 2010

Fantastic Lemon Cheesecake

This cheesecake recipe is based on my lemon meringue pie recipe. It has very similar ingredients but if anything is actually easier to make because you don’t have to separate the eggs. It produces a lovely light cheesecake with a pleasant smooth texture.


1 pkt biscuits (I like it with ginger biscuits but you can use marie or tennis)
200g butter or marg melted
1 tin condensed milk
Juice of three lemons
2 eggs
1 tub cream cheese
1 tin granadilla pulp (or topping of your choice)


Pre-heat the oven to 180 degrees centigrade.
Crush biscuits to a light rubble. Mix with melted butter and press into the bottom of a pie dish.
Place condensed milk, lemon juice, eggs and cream cheese in a bowl and mix thoroughly (don’t worry if the cream cheese goes a bit lumpy, its fine).
Pour mixture into biscuit base.
Bake in oven for about 10 to 15 minutes until top begins to brown lightly.
Remove and allow to cool then top with granadilla pulp (or topping of your choice e.g raspberry coulis).



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