Lemon crunch cheesecake is a delicious no bake cheesecake recipe. It’s simple, low cost and easy to make. With an amazing zingy refreshing lemon flavour all it requires is a bit of time to set in your fridge.
Ingredients
- 100 g unsalted butter
- 200 g ginger nut biscuits
- 405 g can light condensed milk
- 200 g light soft cheese
- 150 ml light double cream
- Juice and finely grated zest of 2 large lemons
- 1 small lemon for decoration
Instructions
- Grease the bottom and sides of a 20cm loose bottomed cake tin.
- Blitz the ginger nut biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
- Melt the butter in a medium sized saucepan, then stir in the crushed biscuits.
- Press the biscuits into the bottom of the greased cake tin, ensuring all of the bottom is covered evenly, then place into the fridge for a minimum of 20 minutes.
- In a bowl whisk the condensed milk to slightly soften it and then gradually whisk in the lemon juice and zest. Then fold in the cream cheese.
- In a separate bowl whip the cream by hand or use a processor until it just begins to go stiff. Then fold the cream into the lemon mixture and pour the whole mixture over the biscuit base.
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please see full recipes here : neilshealthymeals.com
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