Lemon Cheesecake recipe
As requested by rong
LEMON CHEESECAKE
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1 pack Digestives biscuit
1/2 cup (125g) unsalted butter or margarine, softened (appox. amount, use more or less to your preference)
1/2 cup sugar
1 sachet (10g) unflavoured gelatine
3/4 cup cold water, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. grated lemon peel
3 Tbsp. lemon juice
1 cup fresh cream
1. Crush biscuits in a food processer until very fine crumbs. Combine biscuit crumbs and butter until well blended. Press mixture firmly onto bottom of a 9 inch springform pan. Chill in the refrigerator.
2. Sprinkle dry gelative over 1/4 cup cold water in small saucepan. Let stand for 1 minute. Cook on low heat until gelatine is completely dissolved, stirring constantly.
3. Beat cream cheese and sugar in large bowl with electric mixer until well blended. Gradually add gelatine mixture, remaining 1/2 cup cold water, lemon juice and peel while continuing to beat the mixture. Refrigerate until slightly thickened.
4. Whip the cream using electric mixer. Stir whipped cream into the mixture. If mixture is lumpy, blend with the electric mixer for a short while on low speed till smooth. Pour mixture over the crust and smooth out the top. Refrigerate for several hours or until cheesecake is firm.
5. Decorate the cheesecake using berries or any other fruits you desire.
LEMON CHEESECAKE
----------------
1 pack Digestives biscuit
1/2 cup (125g) unsalted butter or margarine, softened (appox. amount, use more or less to your preference)
1/2 cup sugar
1 sachet (10g) unflavoured gelatine
3/4 cup cold water, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. grated lemon peel
3 Tbsp. lemon juice
1 cup fresh cream
1. Crush biscuits in a food processer until very fine crumbs. Combine biscuit crumbs and butter until well blended. Press mixture firmly onto bottom of a 9 inch springform pan. Chill in the refrigerator.
2. Sprinkle dry gelative over 1/4 cup cold water in small saucepan. Let stand for 1 minute. Cook on low heat until gelatine is completely dissolved, stirring constantly.
3. Beat cream cheese and sugar in large bowl with electric mixer until well blended. Gradually add gelatine mixture, remaining 1/2 cup cold water, lemon juice and peel while continuing to beat the mixture. Refrigerate until slightly thickened.
4. Whip the cream using electric mixer. Stir whipped cream into the mixture. If mixture is lumpy, blend with the electric mixer for a short while on low speed till smooth. Pour mixture over the crust and smooth out the top. Refrigerate for several hours or until cheesecake is firm.
5. Decorate the cheesecake using berries or any other fruits you desire.