Sunday, July 23, 2006

Unbaked Lemon Cheesecake Recipe



This recipe produces a very soft, creamy cheesecake.

Preparation time: about 30 minutes

Serves 10-12.

Base
250g Nice biscuits (we use Arnott's brand)
120g butter, melted (the amount you need may vary, depending on the type of biscuits you use)

Filling
125g cream cheese (about 34 percent fat), softened
395g (1 can) sweetened condensed milk
125ml (1/2 cup) fresh lemon juice

Topping
250ml (1 cup) cream, sweetened with sugar to taste and whipped until thick

Use a food processor or blender to finely crush the biscuits.

Combine crushed biscuits with melted butter.

Firmly press biscuit mixture into a 23cm diameter (base measurement), 3cm deep flan pan or pie plate. We use a rectangular dish if we want to serve the cheesecake in small squares.

Place base in fridge to chill while making filling.

Beat cream cheese in an electric mixer until completely smooth and creamy. Stop the machine occasionally and use a spatula to scrape down the side and base of the bowl. © exclusivelyfood.com.au

With the mixer running, gradually drizzle in the condensed milk (stop to scrape the bowl down occasionally).

Add the lemon juice and beat until combined. The mixture should thicken when the lemon juice is beaten in. If your filling is a little lumpy at this stage, you can pass it through a fine strainer. Spread filling over base.


Place cheesecake in an airtight container and refrigerate for at least 8 hours to allow the cheesecake to set.

Top with sweetened whipped cream before serving. We decorate the cheesecake with grated chocolate or fruit. © www.exclusivelyfood.com.au



51 Comments:

Blogger Sara said...

This looks soooo good. I have had unbaked cheesecake in years!

25/7/06 3:32 pm  
Anonymous kate said...

i made one like this except i made up sum strawberry jelly and put strawberrys in it for the topping and it tasted awesome havnt tasted cheese cake quite like it

20/12/06 1:32 am  
Anonymous JR said...

My Nana used to make this cheesecake when I was a little girl. She would add a can of drained crushed pineapple to the cream cheese, which makes it really summery.

29/1/07 5:08 pm  
Anonymous Anonymous said...

wc said
I just made cheesecake by this recipe and added sliced mango and passionfruit topping. was delish

18/5/07 9:10 pm  
Anonymous Alana said...

thankyou for this recipie. it was delicious. yum!!

10/8/07 2:06 pm  
Anonymous Anonymous said...

Thanks for this yummy recipe! I just made it and it is in the fridge. Roll on 6pm when it will be fully set! I think I will eat it with no topping, so I can enjoy that rich creamy taste! I felt like a labradore when I was licking the mixing bowl!

5/9/07 11:10 am  
Blogger liezl said...

I tried to make this cheesecake, however mine didn't set?!? Can anyone help me? I followed everything and left it in the fridge for 8 hours?!?!

PLEASE HELP??

19/9/07 5:01 pm  
Anonymous Anonymous said...

Some lemons don't set the mixture as well as others. I used bush lemons once and it didn't set. Eureka and Meyer lemons are good to use.

22/9/07 12:25 pm  
Blogger Amanda & Debbie said...

Hi Liezl

This cheesecake is very soft and creamy (it is not firm like a baked cheesecake or one set with gelatine). However, you should be able to cut the cheesecake neatly into wedges and it should be set enough to hold its shape. Substituting reduced fat cream cheese or reduced fat condensed milk, or using insufficient lemon juice could affect the firmness of the cheesecake.

24/9/07 7:01 pm  
Anonymous Anonymous said...

liezl, Hi.
A little bit of gelatine helps this cake set. Try adding 7gs and see if you like the firmness.

20/1/08 5:45 pm  
Anonymous Anonymous said...

This is a fabulous cheesecake receipe, i've been making it for years, but your lemons need to be ripe. Unripe lemons will not set the cheesecake.

24/6/08 7:08 pm  
Blogger Sox said...

If you use slightly green lemons then it will always set

4/7/08 9:01 pm  
Anonymous Anonymous said...

wow! this sounds really scrumptious! would you mind posting a mousse cake recipe? thanks!

20/8/08 9:45 pm  
Blogger Amanda and Debbie said...

We are working on a chocolate mousse cake and will post the recipe as soon as we are happy with it.

22/8/08 9:09 am  
Anonymous Anonymous said...

it works but it takes more than 8 hours to set!!

15/9/08 1:41 pm  
Anonymous Anonymous said...

would cream cheese spread do as well as actual cream cheese?

6/10/08 10:54 am  
Blogger Amanda and Debbie said...

We use a block cream cheese (ingredients: milk, cream, salt, vegetable gum and starter culture) that contains about 34g of fat per 100g. If your spreadable cream cheese has a similar fat content, it should be suitable to use in this recipe. If your cream cheese contains less fat, the cheesecake may not set properly.

6/10/08 5:47 pm  
Anonymous Anonymous said...

This looks nice. I am making it for food tech.

3/11/08 12:04 pm  
Anonymous crazywizz said...

How many Lemons do I need to make 1/2 a cup ??
Im going to try and make this cheesecake.. Thankyou

18/12/08 11:51 pm  
Blogger Amanda and Debbie said...

Hi Crazywizz

You will need about two large lemons.

19/12/08 12:04 am  
Anonymous Valerie said...

Do you recommend the use of gelatin to help set the cake? If yes, how much should I use to set the cake and not make it too stiff?

30/12/08 3:38 am  
Blogger Amanda and Debbie said...

Hi Valerie

We have never added gelatine to the cheesecake as we like it to have a soft texture.

13/1/09 5:21 pm  
Anonymous Anonymous said...

would bottled lemon juice produce around about the same outcome as using real lemon juice?

21/4/09 12:05 am  
Anonymous KS said...

How to take out any unbaked cheesecake if we're not using loose tin or springform? Thank you

25/4/09 12:59 pm  
Blogger Amanda and Debbie said...

Hi Anonymous

Yes, you will get a similar result with bottled lemon juice (we specify freshly squeezed only because we prefer its flavour).


Hi KS

We cut the cheesecake into serving pieces with a knife, and then use a pie server to lift the pieces out of the dish. We haven't attempted to remove the uncut cheesecake from the dish.

27/4/09 6:20 pm  
Anonymous Anonymous said...

Hi, can i make these into mini cheesecake in a muffin container? thank you very much. -Al-

13/5/09 8:42 pm  
Anonymous Anonymous said...

I just made this cheesecake, putting most of the ingredients into my flan dish and I also made 4 mini ones, using flexible, individual, Tupperware muffin moulds. I ran a knife around the outside before popping them out, they managed to just stay together, but it didn't look perfect and the top sort of bubbled over the sides, a bit like the top of a muffin. Still tasted great but it didn't look as 'professional' as the large one. I think it would have worked much better if I'd tried harder to push the biscuit base up the sides of the moulds and then put them in the freezer for 20 mins before removing them from their cases.

16/5/09 4:36 pm  
Anonymous Anonymous said...

i made this yesterday and it was sooo good! :D thank u so much! i love ur website~! i've used 5 of ur recipes and all hav turned out perfect! :D
i'm making this cake again but last time i didnt add the cream..so this time i'm going to add it but could u tell me how much sugar to add to the cream? =\

16/7/09 5:20 pm  
Blogger Amanda and Debbie said...

We add about two teaspoons of sugar to the cream.

17/7/09 12:08 pm  
Anonymous Anonymous said...

i don't have an electric mixer for the filling and I'm not sure what I should do...could anyone help me?

15/10/09 12:39 pm  
Blogger Amanda and Debbie said...

You could chop the cream cheese into small pieces, allow it to come to room temperature, and then use a whisk to make the filling.

27/10/09 1:39 pm  
Anonymous Anonymous said...

I often make a slight variation to this cheesecake but into the mixture at the end i stir in Passion Fruit or Chopped up Mars Bars.

19/12/09 12:22 pm  
Anonymous Anonymous said...

I make this cheesecake quite a lot and every time, without fail, I always get wonderful compliments. Thank you for such an easy and delicious recipe!

21/12/09 11:23 am  
Anonymous Jessica said...

This cheesecake was delicious! i made this the day before and everybody loved it and asked for seconds!
I want to make it again but without the lemon juice, if i use vanilla essence as a substitute for the lemons will the cheesecake still set?

31/1/10 6:32 pm  
Blogger Amanda and Debbie said...

Hi Jessica

The cheesecake will not set without the lemon juice, so we do not recommend leaving it out.

31/1/10 6:50 pm  
Anonymous Daddy Mark with Sofia, Chloe and Isabella said...

Thanks Guys - I've just made this with the kids and it's in the fridge chilling - we can't wait!!

It's a similar recipe to my Mum's - though I like this one because it doesn't use gelatine (I'm vegetarian).

14/2/10 1:49 am  
Blogger Fay Pellew said...

Add the zest of the lemons for an extra lemony zing!

14/2/10 11:00 am  
Blogger Sarah said...

This sounds very similar to a recipe I used to use years ago. The only differences are that mine calls for 250g cream cheese and the whipped creamed is folded through the mixture at the end.

I can't for the life of me find my recipe, so I'll try yours with my changes and see how it goes.

26/5/10 12:42 pm  
Blogger smyzna said...

I have made this yesterday not having any doubts....it came out perfect. I bought a flan pan with removable bottom and I could easily remove the cheesecake from it in one piece. Finished up with whipped cream and strawberries, now I have to wait for the tasters to come :)). Thanks again, love your recipes!

11/6/10 3:20 pm  
Blogger Jenny said...

I've been reading recipe after recipe of yours and they all look so delicious! I just want to make them all

5/8/10 10:35 pm  
Anonymous Anonymous said...

OMG...this is amazing. I have made many a cheesecake, but this one really is magnificent. And it is so simple to make. It was so tasty and smooth and fluffy....just beautiful.I did though add 1 teaspoon of gelatine disolved in 2 tablespoons of boiling water, just to ensure that it did set.

7/9/10 3:34 pm  
Anonymous Anonymous said...

If I were to use lemon juice from the bottle, will the cheesecake set or do I have to use fresh lemons?

Also, is it possible to use 250g of cream cheese and maintain the same amount of everything else, just to have a more cheesy flavour?

24/9/10 9:36 pm  
Anonymous Anonymous said...

This is the second time I have used this recipe!

For anyone out there I used full fat Philadelphia cream cheese and lemon juice out of the bottle along with nestle' sweetened condensed milk. It sets fine without issues.

I don't even use gelatine in it because it sets so well. :)

24/9/10 10:58 pm  
Anonymous Anonymous said...

I love how easy this cake is to make... no fancy fussy ingredients and an amazing result.

19/10/10 1:12 pm  
Anonymous Anonymous said...

Ladies...this is the BEST lemon cheesecake I've made and I've been making it for two years! I made it for my playgroup morning tea and gave the left overs to teachers in the staff room. One of them said "no thanks" until I said "I made it" and her response straight away "oh yes please!". She said it was delicious and so did a few others. I LOVE your website and I LOVE the recipes. THANK YOU!!!!!!!

10/12/10 4:05 pm  
Anonymous Anonymous said...

This turned out beautifully! Perfect lemon taste, creamy. I added 7g of gelatin, as suggested by previous reviewer, and it set perfectly. The base also worked out well using Nice biscuits.

1/1/12 11:55 am  
Anonymous Anonymous said...

Absolutely Delish! Definitely be making this one again, thanks girls! Keep up the good recipes! :)

26/3/12 1:22 am  
Anonymous Anonymous said...

Made many times, my favourite cheesecake recipie! Love using fresh raspberries in the mixture.
I use double cream cheese with a little bit extra lemon juice, and it works perfect every time. Also tried a food processor to combine cheese, juice and condensed milk, perfect. Mixture was super thick and hardly needed to wait for it to set, and was delicious to eat.
Thanks!

23/4/12 10:53 pm  
Anonymous Anonymous said...

I made this today and couldn't stop licking the bowl, also it's a great recipe that doesn't use to many ingredients. I had all the ingredients in my cupboard. I love the website u girls are fantastic

1/5/12 4:56 pm  
Blogger Meagan Henderson said...

This is very similar to the one my mum used to make for me as a child, the only difference is she used to add a packet of lemon jelly (disolved with a cup of boiling water) to the condensed milk mixture). And yes, it helps to leave it overnight to set. Always a hit with everyone!

25/11/12 12:23 pm  
Anonymous Anonymous said...

We made this without the crust, served it in glasses with candied lemon on top looked amazing. Best dinner party eva! Thanks a bunch

23/10/13 4:31 pm  

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