Lemon cheesecake slice

17 Apr

Lemon cheesecake slice 

I got this recipe from a friend who absolutely raved about it.  I’ve never found a recipe as good as the $2 frozen cheesecakes at the supermarket, so I was like “yeah, ok, whatever” and in no hurry to try it.  However…

HOLY CRAP THIS IS SO GOOD!!

I am not a fan of baked cheesecake and prefer the chilled variety, and I have never tasted one as good as this.  Seriously.

It’s just a biscuit crumb base, a layer of cream cheese mixed with condensed milk and some fresh lemon juice, with a layer of whipped cream on top (yes, there is cream on top of the slice in those photos – I know it’s the same colour as the filling, but it’s definitely there).

I jigged it a little bit – here’s my version:

Ingredients:

  • 250g plain, sweet biscuits (crushed)
  • 125g butter (melted)
  • 250g cream cheese
  • 395g tin sweetened condensed milk
  • Juice of two lemons (approx 1/3 – 1/2 cup)
  • 2 tsp gelatine
  • 1 tbsp warm water
  • 150ml cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract

Method:

  • Combine crumbs and butter and press into the bottom of a 12″ x 12″ square tin (or similar – could also use a round springform tin to make a ‘cake’)
  • Refrigerate base
  • Mix cream cheese (preferably room temperature) until smooth
  • Continue mixing, and drizzle in condensed milk until combined
  • Put gelatine in warm water and allow to thicken
  • Drizzle in lemon juice and mix until combined
  • Add gelatine mixture and mix until combined
  • Spread cheese mixture over prepared base
  • Refrigerate slice
  • Whip cream, icing sugar and vanilla
  • Spread or pipe over top of slice

You could probably cut and serve immediately but it’s better if you can refrigerate it for at least a few hours, or overnight, before cutting.

If you want an extra lemon hit, add some rind somewhere (in base or cheese mixture, on top of cream, etc).

Lemon cheesecake slice

My tweaks to the recipe were as follows:

  • The addition of gelatine and water to the cheese mixture (mine was looking a little thin and I was worried it wouldn’t set properly)
  • Adding the icing sugar and vanilla to the cream (I always do this as I prefer the taste over plain whipped cream)
  • Using a biscuit crumb base (the recipe I was given used Lattice biscuits as the base, but I don’t like the idea of that at all!)

Now, pay attention, kids – you cannot just leave out the lemon juice if you don’t like lemon.  The lemon juice is actually the setting agent – if you leave it out, it will stay runny.  Lime juice should work fine, but orange juice will not.  If you want another flavour (I’m going to try plain old vanilla, soon), then you’ll need to up your gelatine to maybe 4-6 tsp.  Don’t take my word for it, because I haven’t tried it sans lemon yet…

Lemon cheesecake slice

I took this slice to work for a morning tea and pretty much everyone (even people I’ve never really spoken to before) commented on how good it was.  People were still mentioning it hours later.

You’re welcome.

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