budget · Frugal and thrifty · Frugal Food

Chillied Lemon Cheesecake recipe

2013-10-20 14.03.02

This recipe is really easy to do and quick. Not really an autumn/winter pud but I had lemons in the fridge doing nothing so I thought Id put them to good use

 

for the base

75g butter melted plus extra to grease

175g digestive biscuits

 

For the filling

 

Finely grated zest od two lemons and the juice as well

one tablespoon of powdered gelatine

225g soft cream cheese

150ml creme fraiche

4 tablespoons of honey

2 egg whites

 

grease a 8 inch cake tin

Crush the biscuits using a food processor and mix with the melted butter. Tip in to cake tin and level off.

Make up the juice of lemons to 150ml with water, sprinkle on the gelatine and leave to soften for three minutes. Stand the bowl over a pan of simmering water until the gelatine has dissolved. Leave to cool slighty

Beat the soft cheese, creme fraiche and honey together in a bowl the stir in the lemon zest and dissolved gelatine.

whisk the egg whites until stiff then fold into the cheese mixture and spoon into the cake tin.

Chill for 4 hour or even better over night……..yum

 

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