Monday, 4 March 2013

Quick & Easy Lemon Cheesecake


125grm butter
250grm Marie biscuits or any plain biscuit

375grm Philadelphia Cream Cheese, softened
1 tin Condensed Milk
1/3 Cup Lemon Juice
Zest of 1 Lemon
2 teaspoons Vanilla Essence

Depending on what look you want or like with your cheesecake you can either choose a 25cm quiche plate or 20cm spring form tin.
Line tin with Grease proof paper.
Finely crush biscuits in food processor.
Melt butter and mix with finely crushed biscuits.
Press into base of tin or plate and around the edges. Trying to keep it even all the way around.
Place in fridge to set while you prepare filling.
Beat the cream cheese until smooth and creamy.
Add lemon zest, vanilla essence and mix.
Add the lemon juice and condensed milk alternatively while mixing and beat until smooth and there is an increase in volume.
Pour into base and leave to set overnight.


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