American Lemon Cheesecake

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Old 06-Jul-2010
American Lemon Cheesecake


1 1/2 cups Digestive Biscuit Crumbs
2 tblsp Butter melted
1 pkt Cream Cheese
1 Can Cream
1 Can Evaporated Milk
1 Cup Granulated Sugar
4 tbsp Lemon Juice
1 Sachet Gelatine
1/2 cup Hot water
For The Topping

1/2 cup Hot water
1 Sachet Gelatine
A few drops Green Food Coloring
Whipped Cream
Glace Cherries [Optional]
For the Biscuit base, add the melted butter to the Digestive Biscuit Crumbs and mix well with finger tips.
Press this mix into a spring bottom 8 inch pan.
Beat the Cream Cheese and sugar with an electric beater till creamy and smooth.
Add gelatine to the hot water and mix.
Add the Cream, Evaporated Milk and Gelatine solution and beat on low speed for 1-2 minutes.
Lastly, add the lemon juice and mix well.
Pour this mixture on top of the biscuit base and keep to set in the freezer for 30 minutes.
For the topping, melt the Gelatine in the hot water and add green coloring.
After the cheesecake has set pour this mix on top to give a glazed effect.
Decorate with Whipped Cream in swirls and top with Glace Cherries.

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