Lemon Cheesecake

October 24, 2009
Did I mention that Miss E loves to make dessert that is rich in taste as well as rich in calories? Yes.. she loves to 'torture' her parents who tried their hardest to have a slimmer waisteline...hahaha! hmmmmm

  • 250g digestive biscuit - crushed in the food processor
  • 125g butter - melted
  • 250g packet cream cheese
  • 395g can sweet condensed milk
  • 2 teaspoon finely grated lemon rind
  • 1/3 cup lemon juice
  • 1 teaspoon gelatine or agar-agar powder
  • 1 tablespoon water
Line base of 20cm springform tin with foil or baking paper
Add butter to the processed biscuits until combined. Press biscuit mixture evenly over the base and the side of the pan. Refrigerate for 30 minutes until firm.
Beat cream cheese in a small bowl with electric mixer until smooth. Beat in condensed milk, rind and juice; beat until smooth.
Sprinkle gelatine over the water in a small heat proof jug. Stand jug in a small saucepan of simmering water. Stir until the gelatine dissolves. Cool for 5 minutes.
Stir the mixture into the cream cheese mix. Pour mixture onto crumb crust. Cover the cheesecake and refrigerate for 3 hours or until set.