Chilled lemon cheescake


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Chilled lemon cheesecake Yum
I made this cheesecake into novelty eggs and smashed eggs for Easter. To do this or make individual cheescakes you will need to double the base mixture.
Course Sweet treats
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Passive Time 6 hours
Servings
20 cm
Ingredients
Base
Filling
Course Sweet treats
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Passive Time 6 hours
Servings
20 cm
Ingredients
Base
Filling
Instructions
Base
  1. Insert dough blade
  2. Add biscuits
  3. Speed 12 / 1 min / stopper maxi
  4. Set crumbs aside
  5. Add butter
  6. Speed 4 / 80°C / 3 min / stopper max
  7. Add crumbs to melted butter
  8. Speed 10 / 40 sec / stopper max
  9. Press mixture firmly into a greased springform pan
  10. Chill in fridge
Filling
  1. Rinse bowl and blade
  2. Add cream cheese and sugar
  3. Speed 12 / 1 min / stopper max
  4. Add remaining ingredients
  5. Speed 10 / 45 sec / stopper max
  6. Pour onto base, reserving 12 teaspoons
  7. Mix food colouring with reserved filling
  8. Spoon yellow drops around the edge of cake
  9. Chill for 6 hours
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