Relieve some stress during this exam week by trying your hand at this no-bake lemon cheesecake recipe!
Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 204. It is a must-buy recommendation!!
LEMON NO-BAKE CHEESECAKE
Ingredients:
• 12 digestive biscuits
• 80g butter, melted, plus extra for greasing
• 225g full-fat cream cheese
• 400g can of sweetened condensed milk
• 300ml double cream
• Juice and finely grated zest of 2 unwaxed lemons
• 20cm round springform cake tin
Methods:
1. Lightly grease the cake tin and set it aside.
2. Start by making the base: Place the biscuits in a plastic freezer bag, flatten to remove as much air as possible and knot the top. Bash with a rolling pin or something similar until the biscuits are reduced to crumbs (don’t use anything sharp that might pierce the bag).
3. Empty the biscuit crumbs into a mixing bowl and stir in the melted butter. Tip this mixture into your prepared tin and flatten down evenly to cover the base of the tin. Set aside.
4. Place the cream cheese and condensed milk in a large bowl and beat well with a wooden spoon or electric mixer.
5. In another large bowl, whip the cream vigorously until it becomes much thicker and can be lifted into peaks, then add it to cream cheese mixture and stir in very gently.
6. Finally, add the lemon juice and most of the zest (save a little for decoration) and gently mix.
7. Carefully spoon the cheesecake mixture into the tin over the biscuit base and smooth out the top. Scatter with the reserved lemon zest.
8.Then leave to chill in the fridge for at least 4 hours, or ideally overnight, before serving for best results!
Note: This recipe should feed between 8 and 10 people.
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