26 April 2008

Lemon Cheesecake

This is Grant's favourite dessert and it suits me just fine because it is so easy to make and uses ingredients that I generally have in the house.

Lemon cheesecake on a platter

You can make it in one big bowl, like a lasagne dish, or in individual servings like I did here.


The crust
Crush enough plain biscuits (cookies) to make a bit of a crust (you can use Graham Crackers, Tennis Biscuits or Malted Milk - depending on what's available in your part of the world.) Mix with a little melted butter or margarine, just enough to get the crumbs to start kind of sticking a little. Press into your dish and refrigerate (I didn't bother refrigerating as that would simply add time between making the cheesecake and eating the cheesecake. It worked out fine.)

Lemon cheesecake

The filling
Okay, this is so easy you will laugh. Mix together a can of condensed milk, a teaspoon of vanilla essence, a tub of soft cheese (such as Philadelphia, or creamed cheese - about 8 ounces / 200g or so) and 1/3 of a cup (60ml) of lemon juice.

That's it. Just blend with a whisk or rotary beater and pour into the crust. You're supposed to refrigerate until firm, but see above re: having to wait. We like to eat it as is, silky and smooth, although it is really good when it's cold and set after refrigerating.


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