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Lemon Crunch Cheesecake

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Lemon crunch cheesecake is a delicious no bake cheesecake recipe. It’s simple, low cost and easy to make. With an amazing zingy refreshing lemon flavour all it requires is a bit of time to set in your fridge.

This lemon crunch cheesecake is an excellent low cost pudding / dessert. It’s great if you’re entertaining and also living off a limited budget.

The limited number of ingredients used are “basics” that hopefully you’ll find in your local supermarket.

Plus, this lemon crunch cheesecake is made from “lighter” (reduced fat) ingredients, so if you use or can get those you’ll save on your waistline too!

You know folks, this recipe just goes to show that food doesn’t have to cost the earth. Nor does it have to take lots of ingredients to come up with a masterpiece that will impress your guests, or just satisfy your families cravings for a sweet treat!

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Ingredients

  • 100 g unsalted butter
  • 200 g ginger nut biscuits
  • 405 g can light condensed milk
  • 200 g light soft cheese
  • 150 ml light double cream
  • Juice and finely grated zest of 2 large lemons
  • 1 small lemon for decoration
  • Metric - US Customary

Instructions

  1. Grease the bottom and sides of a 20cm loose bottomed cake tin.
  2. Blitz the ginger nut biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
  3. Melt the butter in a medium sized saucepan, then stir in the crushed biscuits.
  4. Press the biscuits into the bottom of the greased cake tin, ensuring all of the bottom is covered evenly, then place into the fridge for a minimum of 20 minutes.
  5. In a bowl whisk the condensed milk to slightly soften it and then gradually whisk in the lemon juice and zest. Then fold in the cream cheese.
  6. In a separate bowl whip the cream by hand or use a processor until it just begins to go stiff. Then fold the cream into the lemon mixture and pour the whole mixture over the biscuit base.
  7. Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
  8. Before serving, remove from fridge for 20 minutes or so to allow the cheesecake to return to room temperature, remove from the tin and decorate with thin slices of lemon.


thanks done share recipes to : https://neilshealthymeals.com/lemon-crunch-cheesecake/
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