Philadelphia Lemon Cheese Cake
Serves 6 - 8
Biscuit
This is one of the easiest Lemon Cheese cakes to make, but the taste is astoundingly rich. The addition of the summer fruits at the end for decoration while not necessary, just takes this recipe to the next level. I have to confess, this is one of my personal favourites as it is so easy to make and prepare and yet still tastes amazing.This is a very simple Lemon Cheese Cake, so go CHILL IT and LOVE IT.
Ingredients:
· 125g digestive biscuits
· 40g butter, melted
· 250g Philadelphia cream cheese
· 397g can of condensed milk
· 120ml fresh lemon juice( if fresh lemon juice not available, bottled lemon juice will suffice)
· 200g mixed summer fruits (such as strawberries, raspberries, blueberries or what ever is available at time)
Method:
1. Crush the digestive biscuits in a food processor, or in a plastic bag with a rolling pin.
2. Mix with the melted butter and push into a spring form baking tin.
3. Chill in fridge.
4. Whisk together Philadelphia cream cheese and condensed milk.
5. Stir in lemon juice.
6. Pour mixture into tin, on top of biscuit base.
7. Allow to cool and then chill in fridge for 1 hour.
8. Remove from fridge and decorate with the summer fruits.
Serve and enjoy.
There are plenty of other different types lemon cheesecakes recipes, some baked and some unbaked. From a silky smooth unbaked cheesecake to a luscious baked masterpiece the choice is yours to make.
Philadelphia Cheese Cake, Lemon Flavoured
For further information and other recipes, from baked, unbaked and an emphasis on simple quick cheesecakes all for FREE, please check out Quick Lemon Cheesecake
Take time out to visit the author's website at http://www.lemoncheesecake.org
