Lemon Cheesecake (No bake)

Name: Lemon Cheesecake (No bake)
Total time: 2700 s
Yield: 5-serving
Cuisine: Indian
Ingredients: 200 Grams Digestive biscuits; 100 Grams Butter , unsalted; 250 Grams Cream Cheese; 150 Grams Icing sugar; 1 Cup Lemon juice; 100 Grams cream Whipped; 2 Teaspoons Vanilla Essence

Kavita Srinivasan @cook_7797479

Bangalore, India

This is a fabulously delicious cheesecake that requires little more than half an hour to prepare and rest is all in the fridge. Since i was making it for the first time, i wanted to try a simpler version. I adapted a recipe on the community website of Nigella Lawson.

Kavita Srinivasan @cook_7797479

Saved

Ingredients

45 mins

5-serving

200 GramsDigestive biscuits
100 GramsButter , unsalted
250 GramsCream Cheese
150 GramsIcing sugar
1 CupLemon juice
100 Gramscream Whipped
2 TeaspoonsVanilla Essence

Saved

Steps

45 mins

1

Crush the digestive biscuits in a mixer/blender.
2

Mix the butter and the crushed biscuits to create a wet sand like mixture.
3

Grease a Springform cake dish and put the mixture in it. Spread it and flatten it to cover the entire base.
4

Keep the dish in the chiller while you can prepare the topping.
5

In an electric mixer, put the whipped cream, cream cheese, vanilla essence and run it.
6

Zest the lemon if you would like the flakes in your cake. Add the lemon juice and the zest to the mixture.
7

Run the mixer once more till the topping becomes thick and creamy.
8

Take the cake dish out and spread the topping mix evenly over the biscuit base. (Make sure you check the biscuit base - it should have set)
9

Refrigerate in the chiller/freezer for 4hrs to allow the cake to set.
10

Keep the cake out for 15 minutes before cutting it.
11

You can add fruits, berries, jam and chocolate on the top before serving.