Italian lemon cheesecake

Name: Italian lemon cheesecake
Total time: 1800 s
Yield: 6 people
Cuisine: British
Ingredients: 60 g unsalted butter; 150 g (1 pack) GF ginger biscuits; 280 g (1 tub) Philadelphia cream cheese - full fat; 150 ml double cream; 90 ml lemon juice; 50 g icing sugar; Zest of lemons

Sarah Jacobs @cook_12419326

Altrincham

I brought some lemons back from Italy and wanted to use them to make a dessert - this is a no bake, GF & egg-free recipe 🍋

Sarah Jacobs @cook_12419326

Altrincham

I brought some lemons back from Italy and wanted to use them to make a dessert - this is a no bake, GF & egg-free recipe 🍋

Saved

Ingredients

No cooking but 30 mins prep

6 people

Base
60 gunsalted butter
150 g (1 pack)GF ginger biscuits
Cheesecake filling
280 g (1 tub)Philadelphia cream cheese - full fat
150 mldouble cream
90 mllemon juice
50 gicing sugar
Zest of lemons

Saved

Steps

No cooking but 30 mins prep

1

Gather ingredients - cream cheese needs to be at room temperature to reduce risk of curdling.
2

Blitz biscuits in blender until crumbs
3

Melt butter in microwave then stir into biscuit crumbs
4

Fill a cake tin (I used 8 inch but 6 would be better for these quantities). Press down hard and put in fridge to set.
5

To make the filling - (make sure the cream cheese is at room temperature) - mix the cream cheese & sieved icing sugar, lemon juice & lemon zest together. Set aside.
6

Whip the cream until stiff then fold into the cream cheese mixture
7

Once smooth, spoon onto biscuit base, smooth out and cover tin in cling film
8

Leave in fridge for at least 4 hours but ideally over night