Catherine Bussiere: lemon cheesecake

A treat for you today

to enjoy and share

Happy Father’s day to all the wonderful dads out there

and a special one to my husband who has been the best dad I could dream of for my children

Lemon cheesecake (unbaked)

250 g sweet biscuit crumbs, 175 g  melted butter, 500 g softened cream cheese, 400 ml can sweetened condensed milk, 300 ml whipping cream, 3 tsp gelatin dissolved in 1/4 cup of boiling water, 1/4 cup lemon juice.

Combine biscuit crumbs and butter and press into the base of a 25 cm springform pan. Refrigerate.
Beat cream cheese until smooth.
Beat in condensed milk and gelatin mixture until smooth, then add lemon juice and beat until combined.
Whip the cream then fold in gently in cream cheese mixture
Pour mixture into prepared base and refrigerate 3 hours or overnight.

For the glaze

1/2 cup sugar
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup water (can be substituted by 1/2 cup Limoncello but it’s optional. I used water and added the juice of a few raspberry to color the glaze )
2 tablespoons lemon juice

Make glaze by combining sugar and cornstarch, blending in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set.

 

 

 

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