Recipe: Zesty Lemon No Bake Cheesecake
Love baking but don't have the skills? Struggle to make something in the kitchen that's actually edible? Want to impress your in-laws when they come over for lunch this weekend? If you answered yes to any of these questions, this dessert is for you. If you love baking not baking as much as I do, this easy Zesty Lemon No Bake Cheesecake will be a hit in your recipe kit for years to come. It's easy to make, it's a flavour bomb and doesn't require any baking - hurrah! Admittedly the side of the biscuit base were a little thick this time round, but it still tasted heavenly. Read on for the ingredients (there are only 7!) and method.
Ingredients
400g Plain biscuits. We used Milk Arrowroot. My friend recommended ginger snaps - wish we have done this!
200g Unsalted butter, melted
Pinch of sea salt
395g or 1 tin of sweetened condensed milk
750g Cream cheese
2 Tsp vanilla essence
3 Lemons, zested and juiced
Equipment
Mixing bowl
Food processor or rolling pin
A spoon
Springform cake tin - bottom lined with baking paper
Electric beater
Method
Crush the biscuits using a food processor; we used our Nutribullet. If you don't have this, place the biscuits into a plastic bag and crush using a rolling pin.
The biscuits can be as fine or coarse as you like.
Add melted butter and sea salt to the biscuits and mix well using a spoon.
Line the bottom of your your springform cake tin with a sheet of baking paper, and press half the of the biscuit mixture on top.
Using your fingers, push the remainder of the biscuit mixture around the sides of the tin. Refrigerate for 15 minutes.
Using the electric beater, beat the cream cheese until light and fluffy. Add the
Add the vanilla essence, lemon juice and lemon zest, and combine using the electric beater.
Using a spatula, slowly fold in the condensed milk to the cream cheese mixture. Pour into the tin and refrigerate overnight.
Before serving garnish with dehydrated lemons, or thin slices of fresh lemon, or sprinkle with the zest of a lemon. It's up to you! We used dehydrated lemons from the Mary Valley Food Co. We use them (and their dehydrated limes) in our margaritas! Highly recommend.
