- 75g (3 oz) digestive biscuits, finely crushed
- 75g (3 oz) shortbread, finely crushed
- 3 tablespoons butter, melted
- 3 1/2 tablespoons caster sugar
- 1 (200g) tub cream cheese
- 5 tablespoons caster sugar
- 2 tablespoons lemon juice
- 120ml (4 fl oz) cream, whipped
- sliced fresh strawberries or other fruit (optional)
Prep:15min › Extra time:1hr45min › Ready in:2hr
- In a bowl, mix together digestive biscuit crumbs, shortbread crumbs, melted butter and 3 1/2 tablespoons sugar.
- Press biscuit mixture into an 18cm loose bottomed cake tin and place in refrigerator until ready for use.
- In another bowl, beat cream cheese, remaining sugar and lemon juice.
- Fold whipped cream into cream cheese mixture and spread over the biscuit base.
- Freeze cheesecake for 1 hour, covered with aluminium foil. Place in refrigerator for 30 minutes before serving. If desired, top with sliced strawberries or any kind of fruit topping when serving.
Altered ingredient amounts. We've made this twice in the last week and it is PERFECT! My husband doesn't like lemony cheesecake so I added just a smidgen of fresh squeezed lemon (for that freshness taste), and about a teaspoon pure vanilla extract. Besides that, we made it exactly as written (even with the sliced strawberries). DELICIOUS! I'll never make regular cheesecake again. The second time, we decided to play with it a little and used 2 tubs cream cheese instead of the 1, but left everything else the same. It's even BETTER this way, in my opinion. It tastes more like cheesecake and has more of a cheesecake texture (although it was delicious the first time, it had more of a whipped cream flavour and less of that cream cheese flavour). We topped it with a bunch of randomly placed strawberry slices, fresh raspberries and blueberries. So pretty and so easy! - 14 Jul 2008
Something else. This tasted Gorgeous. I followed the original receipe and the tweak with the extra tub of cream cheese. My tweak was to add half a punnet of chopped strawberries, and then blitzed the other half of the punnet in a small blender with a teaspoon of splenda to make a strawberry sauce. The only thing i did find was that the Cheese cake wasn't solid. I think i needed to whip the whipping cream first before folding in. Any suggestions to make it more solid? - 31 May 2010
Altered ingredient amounts. Who knew cheesecake could be this easy? I had just about given up on making my own cheesecake after hours of baking and chilling but ending up with heavy, mushy cakes. I used 2 tubs of cream cheese and 1 Tbsp of lemon juice at the suggestion of other reviewers. The crust was delicious and not overly sweet, but it did come out a little crumbly. Maybe more butter would hold it together better. Next time I think I'll add a little vanilla, but this recipe could be tweaked in so many ways. You can easily make it chocolate or marbled with cocoa powder, add a layer of chocolate chips or mix in fruit like raspberries. I would also like to try adding a flavour like kahlua, grand marnier or bailey's. I sliced the strawberries and sprinkled a little sugar on and let them rest so a syrup formed. They tasted great piled on top of the cheesecake with the syrup soaking into the crust. Yum! Can't wait to try some variations and share this one with friends! - 14 Jul 2008