Thursday, February 20, 2014

Creamy Lemon Cheesecake

1 1/4 cups sweet biscuit crumbs
1 cup cream
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind (optional)
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
3/4 cup caster sugar
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted
COMBINE biscuit crumbs and butter and press into the base of a 20cm/8" springform pan; chill.
BEAT PHILLY and sugar using an electric mixer until smooth. Beat in gelatine mixture until just combined. Add cream, lemon juice and rind and continue beating until smooth.
POUR mixture into prepared base and refrigerate 3 hours or overnight.
For the perfect chilled cheesecake, mix the gelatine with the boiling water and set aside for 5 minutes before adding it to the PHILLY mix. Never add hot gelatine to a cold mixture as it sets into stringy lumps.

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