The MAG Vietnam Vol 6 Feb 2017 | Page 37

UNBAKED LEMON CHEESECAKE
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UNBAKED LEMON CHEESECAKE

This recipe produces a very soft, creamy cheesecake. Preparation
Time: about 30 minutes Serves 10-12.
Base 250g Nice biscuits 100g Butter, melted Filling 125g cream cheese( about 34 percent fat), softened 395g( 1 can) sweetened condensed milk 125ml( 1 / 2 cup) fresh lemon juice
Method
Use a food processor or blender to finely crush the biscuits. If you don’ t have a processor or blender place biscuits into a clean plastic bag and use a rolling pin( wine bottle works good also) Combine crushed biscuits with melted butter.
Firmly press biscuit mixture into a 23cm diameter( base measurement), 3cm deep flan pan or pie plate.
Place base in fridge to chill while making filling.
Beat cream cheese in an electric mixer until completely smooth and creamy. Stop the machine occasionally and use a spatula to scrape down the side and base of the bowl.
With the mixer running, gradually drizzle in the condensed milk( stop to scrape the bowl down occasionally).
Add the lemon juice and beat until combined. The mixture should thicken when the lemon juice is beaten in. If your filling is a little lumpy at this stage, you can pass it through a fine strainer. Spread filling over base.
Place cheesecake in the refrigerate for at least 8 hours to allow the cheesecake to set.
Once the cheesecake is set, you can cut your cheesecake into 10 / 12 serving pieces and place into the freezer. Which makes a very refreshing desert served frozen.
You can decorate the cheesecake with grated chocolate or fruit.
The MAG Vung Tau 37