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Sunday, 15 April 2007

Lemon Chocolate Cheesecake

Delicious Lemon Chocolate Cheesecake

Serves 1 really greedy person or lots of people who are trying to be polite and insist on only having a small piece 8-)

This is a very impressive dish as it only takes 10 minutes from beginning to end (ie when you wait for it to solidify).

Whatjaneed:
Crust:
125g melted butter
2 Cups crushed biscuits (I used some ‘leftover’ ANZAC Cookies)

Pour the melted butter over the crushed biccies and mix well.

Being a gadget lover I do mine in a food processor. Doesn’t matter.



Flatten into a springform pan.

Use a bottle or whatever to get the mix right up to the edges. Or a hamburger squishey thingy if you have one.





Bung it in the fridge whilst you continue to make the filling.

Filling:
250g Cream Cheese at room temperature unless you are in the middle of a heatwave!!!
395g Sweetened Condensed Milk (a small can or tetra-pak)
½ Cup Lemon Juice

Bung it all in a mixing bowl and buzz it up with an electric hand mixer for about 5 minutes.

It will stiffen a little. That’s OK.

The lemon juice reacts with the milk and thickens it.



That’s why there’s no gelatine in the recipe to thicken it.

Pour onto the base, add some grated Chocolate on top (preferably a not-so-sweet one) and put in the fridge for an hour or so, or if it’s an emergency (!!!) at least until you are happy with the stiffness of the cheesecake.



Take out of the fridge and carefully release the clasp and remove the side bit thingy.



Cut an impressive slice and serve with a nice cup of tea or coffee.

I don’t know how long this keeps. We nearly had it last a day and a half when the kids were home!!!

Enjoy ;-)

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