Chilled lemon cheesecake
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
Servings
Prep Time
1
20 cm
15
minutes
Cook Time
Passive Time
6 hours
30 minutes
6
hours
Servings
Prep Time
1
20 cm
15
minutes
Cook Time
Passive Time
6 hours
30 minutes
6
hours
Ingredients
Base
250
g
plain biscuits
chocolate variety (optional)
80
g
butter
soft
Filling
150
g
caster sugar
500
g
cream cheesse
soft
150
g
thickened cream
40
g
lemon juice
approximately 1 lemon
60
g
water
boiling
15
g
gelatine crystals
2
drops
yellow food colour
Instructions
Base
Insert dough blade
Add biscuits
Speed 12 / 1 min / stopper maxi
Set crumbs aside
Add butter
Speed 4 / 80°C / 3 min / stopper max
Add crumbs to melted butter
Speed 10 / 40 sec / stopper max
Press mixture firmly into a greased springform pan
Chill in fridge
Filling
Rinse bowl and blade
Add cream cheese and sugar
Speed 12 / 1 min / stopper max
Add remaining ingredients
Speed 10 / 45 sec / stopper max
Pour onto base, reserving 12 teaspoons
Mix food colouring with reserved filling
Spoon yellow drops around the edge of cake
Chill for 6 hours