Ingredients for Jen S Uncooked Lemon Cheesecake
- Plain Sweet Biscuits
- Butter
- Evaporated Milk
- Cream Cheese
- Caster Sugar
- Vanilla Essence
- Hot Water
- Lemon, Juice Of
- Lemon Jelly
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How to Make Jen S Uncooked Lemon Cheesecake
- Crush graham crackers (or digestive biscuits) into fine crumbs. Combine with melted butter and sugar. Press mixture firmly into the bottom of a springform pan lined with parchment paper.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until combined.
- Add lemon zest and juice. Mix well until fully incorporated.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Pour the mixture over the graham cracker crust.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Once set, carefully remove the cheesecake from the springform pan. If freezing, wrap tightly in plastic wrap and foil before freezing.
- To serve, let frozen cheesecake thaw in the refrigerator for a few hours. Decorate with whipped cream rosettes and your choice of chocolate curls or candied lemon twists.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
107g
Fat
58g
Carbs
13g
