Lemon Cheesecake

As the hungry hordes continue to turn up every Tuesday, the Administration deemed it appropriate to designate two bakers per week from now on, to preclude the tragedy that is but a single, narrow slice of cake to supplement the morning tea break. This week was the turn of Susie and Susan, and Susie’s lemon cheesecake was the first to the test. Her report follows.

Lemon Cheesecake

Base
1pk wine biscuits
80g softened butter

1/2 cup brown sugar
1/2 tsp cinnamon

Put all ingredients into a food processor and whiz, push into tray with low sides and bake 180°C for 8 mins. Make sure you allow it to cool before adding filling.

Filling
300ml whipped cream
250g cream cheese
1pk lemon jelly crystals
Juice of 3 lemons
1/4 cup boiling water
1 tbsp sugar
Grated chocolate or crumbled flake for topping once set

Add boiling water to jelly crystals and sugar. Put the cream cheese in a food processor to soften then add the jelly crystal mixture and lemon juice. Whip the cream then fold into it the cream cheese/jelly crystal mixture. Spoon it into the cooled base and chill.

NB. Depending on how juicy your lemons are you may need to add one more but be careful as too much lemon juice seems to muck up the setting and can leave it a bit soft.

Scandalous admission by the chef:
I have to confess this recipe is not my own, it was stolen from one of my flat mates many years ago while living in Adelaide.

[Editor: The Cake Club would hereby like to thank Susie’s former flat mate for a most excellent cheesecake experience. There was none left.]

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Published in: on April 8, 2010 at 20:41  Leave a Comment  

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