Easy Lemon Cheesecake

Easy Lemon Cheesecake
Well i was quite disappointed with this one, the picture makes it look more impressive than it is! The base was a bit thin and the actual ‘cheese’ section of the cake didn’t set very well. It had a lot of lemon juice in it which may not have helped. It also includes lots of other terrible ingredients like condensed milk (and yes i did lick the spoon – evil) and cream… and soft cheese of course.

The fruit and the whipped cream made it look a little more interesting. Still, it tasted good and the sweet tooth of the dinner party (apart from me) had two large helpings so something must have gone well.

Mary Berry’s American chocolate ripple cheesecake is much better, but incredibly rich so you need a large party to help you eat it. It’s baked, which often puts me off as they sometimes have a sponge base, this one however has good old digestives. I’ll make that for the blog some other time. Here’s the recipe for the easy lemon.

It’s another Mary Berry…

The Base:
10 digestive biscuits
2 oz (50g) butter, melted
1 oz (25g) demerara sugar (i don’t think this is necessary)

The cheesecake:
5 fl oz (150ml) single cream
1 x 14 oz (397g) can condensed milk
6 oz (175g) low-fat (why?!) soft cheese, softened
grated rind and juice of 3 large lemons (tad too much perhaps?)

Topping:
5 fl oz (150ml) whilpping cream, whipped
Strawberries (I used raspberries)

Mix together the biscuits, butter and sugar for the crust. Turn into 9 2n/ 23 cm flan dish and press over base and into sides. Leave to set.

For the filling, mix together the cream, condensed milk, soft cheese and lemon rind, then add lemon juice a little at a time, whisking until the mixture thickens. Pour into the flan case and leave to chill in fridge for 3-4 hours or overnight.

Decorate with swirls (or splodges in my case) of cream and the fruit.

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Published:
28.04.08 / 11am
Category:
Joanna's Cakes