Lemon Cheesecake – Unbaked

This would have to be the easiest cheesecake to make. It takes no time to put together and is a versatile recipe that can be adjusted to make different flavours. It is made in a 30cm ring form tin which has been greased prior to adding the base mixture.

Ingredients:

Base:

• 2 cups of sweet biscuit crumbs

• 125 grams of melted butter
  

Filling:

• 1 can of sweetened condensed milk

• ½ cup of lemon juice

• 2 x 250 grams of cream cheese

• 2 drops of yellow food colouring

• 1 tsp lemon essence

• 4 tbsp lemon juice mixed with 3 tsp of gelatin

Method:

1. Prepare the Base

• Mix the melted butter and biscuit crumbs together in a bowl.

• Tip the mixture into the tin and press it down to form the base, allowing some to come up the sides as well.

• Place it in the refrigerator for 10 minutes to set.
  

2. Prepare the Filling:

• Once the base has set, mix all the filling ingredients together in a food processor.

• Transfer the filling into the base, smooth it out, and return it to the refrigerator to set for two hours.
  

3. Serve:

• Cut and serve.
  

Variations

Caramel Cheesecake:

• Add ½ cup of brown sugar, 2 tbsp of golden syrup, and 1 extra tsp of gelatin.

Chocolate Cheesecake:

• Add 250 grams of melted dark chocolate to the mixture once the rest of the ingredients have been mixed and just before serving.

Enjoy your delicious and easy-to-make lemon cheesecake!