I made this cheesecake in early January and it is absolutely delicious. The refreshing zing of lemon cuts through the richness of the cheesecake and somehow makes it feel less naughty. I made my cheesecake by making slight changes to Mel's 'Lemon Cheesecake Slice' recipe and setting it in a cake tin as opposed to a slice tin. This is a perfect weekend dessert and my vanilla ice cream was the perfect accompaniment for it.
200g round wine biscuits
100g butter, melted
250g cream cheese, room temperature
3 teaspoons finely grated lemon rind
395g condensed milk
⅓ cup lemon juice
1 teaspoon gelatine
2 teaspoons hot water
Grease and line a 20cm round cake tin and line with baking paper.
Process the biscuits and in a food processor until fine.
Add the butter and mix through to combine.
Press the mixture into the prepared tin and put into the refrigerator to set for 30 minutes.
Beat the cream cheese and lemon rind in a medium sized bowl with an electric mixer until smooth.
Add the condensed milk and juice, beat until smooth.
Sprinkle the gelatine over the hot water and then stir to dissolve.
Add the gelatine to the cream cheese mixture and beat the mixture again.
Pour the cream cheese mixture over the base.
Refrigerate for at least 6 hours, preferably overnight to set, before cutting into slices and serving.
Decorate with lemon zest and serve with some refreshing vanilla ice cream for the perfect summer dessert.