Cheesecake Recipe : This is a traditional lemon Cheesecake made the non bake way. It’s made with un-creamed “cottage cheese” to give it some texture.
A lot of shop sold cheese cakes and many other recipes use a blender to make a heavy, gloopy filling, which leaves me feeling heavy and sickly. I think this recipe produces a beautiful tasting cake but slightly lighter.
Plus it Tastes Great š
Please make this and leave a comment on how you did and if you loved the results.
Here’s the link to theĀ Candied Lemon Video RecipeĀ http://youtu.be/-jzRgw_W3QM
CHEESECAKE RECIPE – NO BAKE – Traditional Lemon Cheese Cake
How to make aĀ Traditional Lemon Cheese Cake
Prep Time: 10 minutes
Set Time: 2-3 hoursĀ
Ingredients
Base
- 1 Packet 250g Digestive Biscuits
- 125g/5oz Butter
Filling
- 400g/14oz Cottage Cheese (avoid creamed cottage cheese)
- 400ml/13.5 fl oz of Condensed Milk
- Juice of 2 Lemons (About 90ml/3 fl oz)
- 1 to 2 Teaspoons of Gelatine dissolved in hot water
23cm/9 Inch Spring Form Cake Tin (this is ideal but not essential)
Watch the full Video Tutorial
Instructions
- Break the biscuits up to resemble breadcrumbs. I tend to use the end of a rolling pin to do this. Melt the butter and add the biscuit crumbs. Stir to coat the biscuits in the butter. Pour into the cake tin and press firmly to coat the bottom of the tin and a little up the sides.
Place in the fridge whilst you make the filling. - Juice and zest the lemons. Mix the gelatine in a small bowl with hot water and stir through.
Pour the condensed milk into a bowl. Add the lemon zest and the juice and stir through.
Pour in the cottage cheese and fold into the mixture.
Add the gelatine mixture and mix thoroughly. - Remove the base from the fridge and pour in the cheesecake filling. Place in the fridge for 2-3 hours to set.
Remove from the fridge and take out of the tin.
Place onto a serving tray and decorate with candied lemon slices or lemon zest.
Your Lemon cheesecake is ready to serve. Enjoy!
