Thursday, May 18, 2006

Lemon Cheesecake Slice Recipe

We sometimes find baked cheesecakes a bit dry; this one is very soft and creamy. It has a buttery biscuit base, a lemony filling and a topping of sweetened whipped cream. If we are serving this cheesecake as a dessert, we serve it with berries and ice cream.

Makes about 18 pieces (4.5cm by 6cm).

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

200g Nice biscuits (we use Arnott's brand)
95g butter, melted (the amount you need may vary, depending on the type of biscuits you use)

112g (1/2 cup) caster sugar
250g cream cheese, softened
1 large egg (we use eggs with a minimum weight of 59 grams)
62ml (1/4 cup) lemon juice
125ml (1/2 cup) thickened cream (35 percent fat)

188ml (3/4 cup) thickened cream (35 percent fat)
1 tablespoon caster or icing sugar

You will need an 18cm by 28cm slice pan or baking dish. If using a pan, line it with baking paper. Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced).

Use a food processor or blender to finely crush biscuits. Combine crushed biscuits with melted butter and firmly press into the base of the prepared pan. ©

Place sugar, cream cheese, and egg in a food processor.

Process on low speed for about 45 seconds to break up the cream cheese. Increase the speed to medium and process until completely smooth, stopping to scrape down the sides and base of the bowl a couple of times. Add lemon juice and cream and process until combined.

Pour cheesecake mixture over base and bake for about 22-27 minutes. The slice should not have browned at all and will still be a very pale lemon colour. It will be wobbly when shaken. Remove from the oven and allow to cool in the pan/dish at room temperature for 30 minutes (the slice will continue to firm up during this time).

Refrigerate until cold.

Using electric hand beaters, whip cream and sugar together in a medium bowl until thick. Spread whipped cream over cold slice.

Cut the slice into bars to serve. Store in the refrigerator in an airtight container.


Blogger indosungod said...

I came here looking for Lemon Cake to make for GrandParents Day at my daughter's school and absolutely love your recipes.

20/5/06 3:07 am  
Blogger Amanda and Debbie said...

Thank you!

20/5/06 11:05 am  
Anonymous Anonymous said...

Oh wow this looks devine mmm will have to try this :) Excellent Site by the way !!!

22/5/06 8:35 pm  
Blogger Amanda and Debbie said...

Thanks Mem, if you make the slice please let us know how it goes!

23/5/06 6:35 pm  
Anonymous Anonymous said...

Great recipe! I used gingernuts instead for the base and lime in place of lemon. So yummy!

21/8/06 4:18 pm  
Anonymous Anonymous said...

hi my name is julie i have loved every recipe i have tried on your web site. good work keep going

7/9/06 12:29 pm  
Blogger didge said...

Have made this for my family absolutely wonderfull, great recipe, easy to make.
Will be passing the website address on to friends
thank you

9/5/07 5:39 pm  
Blogger Lisa said...

I've made this slice 3 times now and I love it, it's so easy. I'm taking it to Mum's group tomorrow and I'm sure all the Mum's will wonder how I find the time to make such yummy things with a 3 month old (I wont tell them how easy it is to make)

29/6/08 8:16 pm  
Anonymous Anonymous said...

This is so quick and simple to make and tastes delicious - Great recipe!

2/7/08 4:22 pm  
Anonymous Anonymous said...

wow i'll have to try this!! All your recipes are delious and foolproof! could you post on a recipe for mousse cake?

18/7/08 9:58 pm  
Blogger Amanda and Debbie said...

Hi Helen,

Are you referring to a chocolate cake with a chocolate mousse filling?

27/7/08 2:27 pm  
Anonymous Anonymous said...

Hi! I was wondering whether it would be possible to substitute the cream with natural yoghurt? (Because I've seen other recipes use sour cream instead of the cream, and yoghurt would be an appropriate substitute for the sour cream)
And thankyou so much for your fantastic recipes! I am a delighted fan :)

6/10/08 4:58 pm  
Blogger Amanda and Debbie said...

We aren't sure whether replacing the cream with yoghurt would negatively affect the texture of the cheesecake (yoghurt contains significantly less fat than cream). Yoghurt would give the cheesecake a tangier flavour.

6/10/08 6:44 pm  
Anonymous Anonymous said...

For a thicker layer of cheese cake topping, would simply doubling the mixture and then allowing more time to cool work?

14/9/09 8:49 pm  
Anonymous Anonymous said...

Thank you for such an easy and wonderful recipe. Everyone who tried this love it !

15/9/09 1:34 pm  
Anonymous Anonymous said...

I was just wondering if this recipe can be frozen, with or without the topping, thanks

11/10/09 11:43 am  
Anonymous Anonymous said...

I can't find Nice biscuits in my country. Can i replace Nice biscuit with digestive instead?

17/9/11 10:37 pm  
Anonymous Anonymous said...

Just made this a couple of days ago. My family LOVED it : ) Great recipe!

13/4/12 7:11 am  

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