![]() ![]() ![]() If you find after setting overnight, your cheesecake is still very soft, it wasn’t whisked up enough. Some times, I have accidentally forgotten or neglected to decorate a cheesecake for a couple of days, and taken it out of the tin and it’s set PERFECTLY. Leave the cheesecake the longer, the better. Once all finished and delicious, spread it over the base, and leave the cheesecake to set in the fridge for AT LEAST 5-6, or preferably overnight. If you want your cheesecake to be a bit more ‘yellow’ to represent the flavour of the cheesecake, you add the food colouring in at the same time as the lemon juice. The lemon juice, as long as it’s not added too quickly, will thicken the mixture quite a bit. Once I have started whisking in the liquid double cream, and it has started to thicken, I will slowly pour in the lemon juice as it whisks. I MUCH MUCH MUCH prefer to do it this way, but you can whip the cream separately and fold it in. So, once you whisk your cream cheese and icing sugar together so that they are smooth, you can pour in your liquid double cream. One key point about mascarpone, however, it is more likely to split in comparison to Philadephia as it needs less whipping in general! If you are in other countries, you just need to use your fattiest cream cheese you can find! Method I prefer Philadelphia original for this particular recipe, as the tartness of the cream cheese mixes really well with the lemon juice, but if you prefer it sweeter, you can use mascarpone. You can use mascarpone or a shop own-brand cream cheese instead. It’s the full-fat version, and this is the only version you should use! You cannot use the light, or lightest ones, as it won’t set. Shortbread and digestives are interchangeable, however!įor this recipe, I use Philadelphia original. The reason you have to change the amount of butter is that the butter can make the filling/chocolate melt, and too much butter for those biscuits would be a greasy mess. If you are using a biscuit with a filling (such as an Oreo) or a chocolate digestive, lower the butter to 125g. If you wanted to use another biscuit that is basic, and not covered in chocolate and has no filling, the butter is always 150g. This is to show that you can use pretty much any and all biscuits for a cheesecake base! I mainly use digestives as they’re so classic, but shortbread is delightful.īlitzing up shortbread for a biscuit base, add a little melted butter, and pressing into the bottom of an 8″/20cm deep springform tin and squishing it down firmly results in a delicious biscuity base. Also, because who doesn’t love a new recipe?! Baseįor this beauty, I thought I would use shortbread biscuits in the base of the cheesecake. ![]() The reason that I thought posting a new recipe for such a similar recipe, is partly because people google for a certain recipe, and this version will come up, as well as the other one. The only real difference is swapping out the vanilla for the lemon! The basic premise of this no-bake lemon cheesecake is extremely similar to the vanilla version. My no-bake vanilla cheesecake was a wonderful hit in the back to basics series, so I know you will all love this fresh and fruity no-bake lemon cheesecake as well! This is my fifth recipe in my back to basics series, and I am loving them all so far! Everything else has either been vanilla themed, or chocolate themed, so I thought I would delve down the lemon route. So heyyy there, I’m back with another Back to Basics recipe! That’s right, I thought I would post another delicious recipe, but explain it down to the ground so that anyone and everyone can enjoy it and make it! Please see my disclosure for more details!* A delicious, sweet and easy no-bake lemon cheesecake! Part of my back-to-basics series!
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