Unbaked Lemon Cheesecake Recipe
The following recipe for lemon cheesecake was given to Debbie by her grandmother. It makes a very soft, creamy cheesecake.
Base
250g packet Arnott's Nice biscuits (or other plain sweet biscuits)
120g butter, melted (you may need to adjust the amount of butter if you aren't using Arnott's Nice biscuits)
Filling
125g cream cheese, 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 pie plate or a dish of similar size. 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.
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 6-8 hours to allow the cheesecake to set.
Top with sweetened whipped cream before serving. © www.exclusivelyfood.com.au
14 Comments:
This looks soooo good. I have had unbaked cheesecake in years!
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
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.
wc said
I just made cheesecake by this recipe and added sliced mango and passionfruit topping. was delish
thankyou for this recipie. it was delicious. yum!!
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!
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??
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.
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.
liezl, Hi.
A little bit of gelatine helps this cake set. Try adding 7gs and see if you like the firmness.
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.
If you use slightly green lemons then it will always set
wow! this sounds really scrumptious! would you mind posting a mousse cake recipe? thanks!
We are working on a chocolate mousse cake and will post the recipe as soon as we are happy with it.
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