This is a recipe for an unbaked lemon cheesecake. It’s so easy to make…instead of baking it, you refrigerate it and it produces a very soft, creamy cheesecake. Watch out though, it is NOT for the calorie conscious! It does however taste scrumptious! (why does fat taste so good?!)
250g sweet biscuits (being from the UK I use digestive biscuits, Americans can use Graham crackers), crushed
120g butter, melted (the amount you need may vary, depending on the type of biscuits you use)
375g full fat cream cheese, softened
400g (1 can) sweetened condensed milk
125ml (½ cup) fresh lemon juice
Process the biscuits until fine. (Use a food processor or blender to finely crush the biscuits. Alternatively, you can place the biscuits in a plastic bag and bash them with a rolling pin until fine).
Add the butter and mix well.
Press half of the biscuit mixture into the base of a greased and lined 20cm springform tin.
Use a glass or a spoon to push the remainder of the mixture around the sides of the tin and refrigerate for 15 minutes or until firm.
Beat the cream cheese until smooth and creamy then add the lemon zest and vanilla and beat well.
Gradually add the condensed milk and lemon juice and continue to beat until smooth.
Pour the mixture into the prepared tin (the biscuit mix should be firm by now) and refrigerate overnight or until the mixture has set.
Bear in mind that this is a very soft and creamy cheesecake, it is not firm like a baked cheesecake or one set with gelatine, but it will be set enough to hold its shape and slice nicely into wedges.
I made this for a picnic once and it was so nice to sit on the grass eating it in the sunshine. It tastes really light and fresh and summery, but also rich and tasty and delicious! My only problem with it was that it is very moreish and after going back a few times for seconds and thirds, I ended up with the whole thing on my lap and ate until I felt sick! God, I sound like a pig!
As an alternative base, you could use ginger nut biscuits.