Enjoy This Quick To Prepare Lemon Cheesecake Recipe

                                                                                         

The following lemon cheesecake recipe serves ten and can be prepared in only fifteen minutes!

Ingredients:
1 1/4 cups sweet biscuit crumbs
1/3 cup lemon juice
2 tablespoons grated lemon rind
3 teaspoons gelatine (dissolved in 1/4 cup boiling water)
400g can sweetened condensed milk
500g block of softened cream cheese
80g melted butter

Firstly, combine the biscuit crumbs and butter and press into the base of a 20cm springform pan, then chill.

Place an unwrapped pack of cream cheese in a microwaveable bowl. Microwave on high for 30 to 45 seconds or just until softened.

Alternately, leave the cream cheese, wrapped, out at room temperature for about an hour before using.

Beat the softened cream cheese using an electric mixer until smooth, then beat in the condensed milk and gelatine mixture until smooth.

Once done, add the lemon juice and rind and beat until combined.

Pour the mixture into the prepared base and refrigerate for three hours or overnight.

Remove the cheesecake from the refrigerator about 30 minutes before serving to enhance the flavour.

For best results, top or garnish the cheesecake within 1 to 3 hours of serving, depending on stability of selected topping(s).

To ensure nice clean cuts that leave the cheesecake filling intact wipe the knife blade between each cut with a clean, damp towel. This prevents the creamy filling from building up on the blade.

When ready to serve, remove the springform side of the pan.

Now insert a long thin metal spatula or two pancake turners between base and pan bottom, then carefully lift the cheesecake off the pan and onto a serving plate.

To make your cheesecake a wee bit lower in fat, replace the regular cream cheese with light cream cheese, try margarine suitable for cooking instead of butter, swap full fat biscuits for low fat ones, and serve decorated with fresh fruit. Delicious on the lips and lighter on the hips!

To get the same great cheesecake result using a lower fat option remember to add an extra 1 teaspoon of gelatine dissolved in an extra 1 tablespoon of water to the recipe.

About the author:
This cheesecake recipe can be found at the philadelphia cream cheese recipe site along with another for cream cheese icing.

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