Open in Cookpad AppCooking Instructions
- 1
Add all the ingredients in a food processor and blitz until sticky enough to mould. Let the nuts be coarsely ground.
Line a springform loose base tin. Transfer the almond and dates and press in the bottom using a spatula. Refrigerate until set.
- 2
In a bowl add fresh cream and condensed milk. Whisk with an electric mixture. Gradually add lemon juice and whisk until it holds. Add in the zest and mix.
- 3
Assembling:-
Remove the base from refrigerate and transfer the cream and spread it evenly using a spatula. (Leave about 2 tablespoon of cream aside.)
Cut a round bubble wrap and press it on top of the cheesecake. Press it so it gives a nice honeycomb impression. Remove the bubble wrap and with the 2 tablespoon cream decorate as per your desire.
Refrigerate overnight to enjoy.
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Written by
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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