Lemon cheesecake ( No egg & No cooking)
Ingredients:
397gms- tin of milk made(condensed milk)
300gms- soft cream cheese
285ml- double cream
4 large unwaxed lemon juice
12 digestive biscuits crushed
80gms or 1/3 block of butter
Method:
Melt butter in a pan and add the crushed biscuits to it. Once the butter is absorbed put this mixture into a 7 inch loose bottomed cake tin. Then pat it down gently to make the base of the cake. Refrigerate.
Put soft cheese in a mixing bowl and start to soften it further with a mixer. Add condensed milk slowly, this will ensure that there are no lumps of cheese. Then add double cream and then lemon juice a bit at a time. And you will find the creamy mixture thickening.
Once all the juice is added transfer this on the biscuit base and refrigerate for an hour or 2.
Enjoy your yummy lemon cheesecake
Ingredients:
397gms- tin of milk made(condensed milk)
300gms- soft cream cheese
285ml- double cream
4 large unwaxed lemon juice
12 digestive biscuits crushed
80gms or 1/3 block of butter
Method:
Melt butter in a pan and add the crushed biscuits to it. Once the butter is absorbed put this mixture into a 7 inch loose bottomed cake tin. Then pat it down gently to make the base of the cake. Refrigerate.
Put soft cheese in a mixing bowl and start to soften it further with a mixer. Add condensed milk slowly, this will ensure that there are no lumps of cheese. Then add double cream and then lemon juice a bit at a time. And you will find the creamy mixture thickening.
Once all the juice is added transfer this on the biscuit base and refrigerate for an hour or 2.
Enjoy your yummy lemon cheesecake
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