Saturday, March 28, 2020

Chilled Lemon Cheesecake




1 cup sweet biscuit crumps (e.g. 7 pcs of digestive)
1/3 cup butter, melted
2 x 250g light block Philadelphia cream cheese
1 cup light sour cream
3/4 cup castors sugar
3 tsp gelatine, dissolved in 1/4 cup hot water
1 tbsp lemon rind
1/4 cup lemon juice


1) Mix biscuit crumbs & butter. Press into base.  Chill in freezer.

2) Beat cream cheese, sour cream, sugar, gelatine, lemon rind, lemon juice for 1 minute, until combined.

3) Pour mixture onto chilled crumb base.

4) Refrigerate overnight. 

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