No bake lemon cheesecake

    2 hours 20 min

    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.


    Buckinghamshire, England, UK
    8 people made this

    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 & ratings
    Average global rating:

    Reviews in English (0)