Wednesday, 11 June 2014

Creamy Cheesecake

This recipe, given to me from a good friend, is by far the most delicious cheesecake I have ever tasted. Its light, creamy and the lemon zest in the mixture gives the cheesecake a gorgeous citrus taste sensation that is to die for!

250g scotch finger biscuits crushed
126g butter melted
500g cream cheese
1 cup condensed milk
1/2 cup lemon juice
1 tablespoon lemon rind
1 cup of cream whipped
Extra cream 

1. Lightly grease springform tin. 
2. Blend biscuit crumbs and melted butter.
3. Press mixture firmly with the back of a spoon into the base and sides of the tin. 
4. Chill shell.
5. Allow cream cheese to soften to room temperature. 
6.Beat the cream cheese until smooth. 
7.Add condensed milk, lemon juice and lemon rind to the cream cheese and beat until smooth. 
8.Carefully fold in the whipped cream. 
9.Pour into the prepared crumb crust and chill overnight. 
10.Serve with whipped cream and sprinkle with nutmeg and your choice of fruit. 

I love passionfruit on the top of the cheesecake, but any fruit compliments this delicious recipe.

That's it! Yummy yummy!

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