Jens Uncooked Lemon Cheesecake Recipes

JEN'S UNCOOKED LEMON CHEESECAKE

Steps:

• Base:.
• Crush biscuits and mix with melted butter.
• Press into a 25cm spring form pan coming a little way up sides if desired.
• Bake for 10mins only at 150'C/300'F.
• Cool.
• Filling:.
• Dissolve the jelly in the hot water and make up to 1 cup with the lemon juice.
• Beat cream cheese, sugar and vanilla essence well.
• Beat chilled milk until very thick in a large bowl.
• Add cheese & sugar mixture and beat in well.
• Add in the lemon jelly and beat thoroughly.
• Pour onto the cooled base and refrigerate overnight, or at least 8-10 hours.
• Decorate as desired.
• Variation:.
• For a pineapple cheesecake add a well drained medium size can of crushed pineapple. Some of the drained juice can be used with the water when making up the jelly.

LEMON CHEESECAKE-UNBAKED

Steps:

• Base: Combine ingredients and press into the bottom of a greased 22cm springform pan.
• Filling: Beat the cheese and condensed milk in a food processor until smooth.
• Add the juice and zest and process to mix.
• Sprinkle the gelatine over the boiling water, and whisk with a fork to dissolve.
• Pour into the processor, and mix well.
• Lastly, add the whipping cream and pulse just enough to mix it through-you don't want to overbeat it.
• Refrigerate for a few hours before decorating however you like-piped whipped cream, fresh fruit, passionfruit pulp, etc.