Jens Uncooked Lemon Cheesecake Recipes

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JEN'S UNCOOKED LEMON CHEESECAKE



Jen's Uncooked Lemon Cheesecake image

This is my familys favourite cheesescake and one I make for most gatherings of the clan!! It freezes well if you want to prepare ahead. Just line the pan with tinfoil and when set lift out or leave in tin and place in plastic bag and freeze. Remove from freezer a few hours ahead of needing and decorate with rosettes of whipped cream around edge and sprinlke with chocolate curls or place thin slices of lemon cut in half and twisted onto each rosette of cream. NOTE: biscuits = cookies * Cook time does not include setting time.

Provided by Jen T

Categories     Cheesecake

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 (250 g) packet plain sweet biscuits (I use 'Nice' biscuits)
125 g butter (melted)
1 (400 g) can evaporated milk (unsweetened condensed milk , well chilled)
250 g cream cheese
1 cup caster sugar
1 teaspoon vanilla essence
2/3 cup hot water
1 -2 lemon, juice of
1 (85 g) packet lemon jelly

Steps:

  • Base:.
  • Crush biscuits and mix with melted butter.
  • Press into a 25cm spring form pan coming a little way up sides if desired.
  • Bake for 10mins only at 150'C/300'F.
  • Cool.
  • Filling:.
  • Dissolve the jelly in the hot water and make up to 1 cup with the lemon juice.
  • Beat cream cheese, sugar and vanilla essence well.
  • Beat chilled milk until very thick in a large bowl.
  • Add cheese & sugar mixture and beat in well.
  • Add in the lemon jelly and beat thoroughly.
  • Pour onto the cooled base and refrigerate overnight, or at least 8-10 hours.
  • Decorate as desired.
  • Variation:.
  • For a pineapple cheesecake add a well drained medium size can of crushed pineapple. Some of the drained juice can be used with the water when making up the jelly.

VEGAN LEMON CHEESECAKE



Vegan lemon cheesecake image

An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family will love

Provided by Good Food team

Categories     Dessert

Time 15m

Number Of Ingredients 8

30g coconut oil, plus extra for greasing
100g blanched almonds
100g soft pitted dates
300g cashew nuts
2 ½ tbsp agave syrup
50g coconut oil
150ml almond milk
2 lemons, zested and juiced

Steps:

  • Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
  • Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

Nutrition Facts : Calories 297 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

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