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No Bake Lemon Cheesecake
This big beautiful cheesecake is easy and quick. make it the night before so it sets very well. Australian cup measurements have been used
Servings: 12
Course:
Dessert
Cuisine:
International
Ingredients
- 500 grams plain sweet biscuits I use Granita but you can use Graham Crackers or gluten free shortbread
- 200 grams butter melted
- 1 kg cream cheese or 4 x 250 gram blocks cream cheese
- 790 gram condensed milk or 2 tins
- 150 ml lemon juice 4 medium lemons
- 2 teaspoons vanilla extract
Fruit
- 50 ml lime juice or to taste
- 2 Tablespoons caster sugar - Mixed together till dissolved or to taste
- 150 gm blueberries
- 250 ml Whipped Cream or sour cream would be great too
- 2000 gm papaya chopped
Instructions
- You'll need a springform cake tin 24 cm x 5 cm deep (10 in x 3 in) tin with the base lined with baking paper.
- Blitz the biscuits into fine crumbs in a food processor then mix them with the melted butter
- Pour the biscuit mixture into the lined tin and press the crumbs first up to the top of the sides evenly and then flatten the base . Put into the fridge.
- Beat the cream cheese in a stand mixer till light and fluffy. Scrape down the sides and the bottom of the bowl to make sure there is no cheese stuck.
- Add in the cans of sweetened condensed milk, and keep beating it together until well combined.
- Add in the lemon juice and vanilla then beat on high till it looks smooth and ice and light and airy
- Pour filling into biscuit base, and set in fridge up to for at least 6 hours but it sets best overnight.
- Spread the whipped cream or sour cream over the top. You can only do this well when it is nice and firm.
- Mix the cut fruit in a bowl and add the lime syrup. Release the cheesecake by running a knife around the outside and transfer it onto a plate and decorate with the fruit.
Cup of Yum