Thursday, February 17, 2011

Simple Cheesecake


250g butternut snaps biscuits
125g unsalted butter, melted
2 tsp finely grated lemon zest

2 tsp powdered gelatine
250g cream cheese, softened
110g caster sugar
1 tbs lemon juice
300ml thickened cream

Grease an 11cmx34cm tart pan with removable base
Process biscuits in a food processor until the mixture resemble fine breadcrumbs. Add butter and lemon zest, process to combine. Press mixture firmly into pan. Refrigerate until needed.

Dissolve gelatine in 2 tbls of warm water, cool.
Beat cream cheese sugar and lemon juice until smooth. Beat in cream and then gelatine. Pour into shell, and refrigerate overnight to firm.
Top to taste

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