No bake lemon cheesecake

No bake lemon cheesecake


4 people made this

About this recipe: A gorgeous tangy and fresh lemon cheesecake made with a little gelatine - just whip it up and it sets in the fridge within a few hours.

MarlowMethodistChurch Buckinghamshire, England, UK

Makes: 1 cheesecake

  • 225g digestive biscuits, crushed
  • 120g melted butter
  • 15g gelatine
  • 3 tablespoons warm water
  • 2 lemons, rind grated and juiced
  • 3 eggs, separated
  • 85g caster sugar
  • 225g soft cream cheese
  • 150ml cream

Prep:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

  1. Mix crushed biscuits and butter together; spread over and press down into an 18cm (7 inch) loose bottomed cake tin.
  2. Dissolve gelatine in 3 tablespoons of warm water and 3 tablespoons lemon juice.
  3. Beat egg yolks with sugar in a large bowl and add the grated lemon rind. Add dissolved gelatine and cream cheese and beat until a smooth consistency is obtained. Add cream and mix well.
  4. Beat egg whites until stiff and fold into the cream cheese mixture. Turn onto biscuit crumb base; transfer to fridge or a cool place to set.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate