Chilled Lemon Cheese Cake

Yummy Bakes | 1:57 PM |
When Philly cream cheese was on offer, I was greedy bought two blocks and just left them in the fridge without doing anything.  With the bad haze and hot weather, I just wasnt in the mood of going out nor to warm up the oven and yet I have to clear the cream cheese as it is expiring in August.  I chanced upon Rita's Basket and was so attracted to her beautiful cheese cakes which I have book-marked this particular one for a long time.  I hesitated because I have never done a cheese cake with a jelly layer and was worrying about whether I would do injustice to the lovely cheesecake. 

Lo and behold I was very pleased with this refreshing, soft and smooth cheese cake.  



 Just looking at the photo, I wish I could have another big slice now .....

 


 Recipe source: Rita's Basket

Crust
115g crushed digestive biscuits
70g butter, melted
Filling
250gm cream cheese, softened
105gm caster sugar
1 piece lemon, zest and juice
2 tsp unflavoured gelatine powder
2 tbsp hot water
250ml whipping cream, whipped
 

Toppings (Optional)
2 tsp unflavoured gelatine powder
200ml water
2 tsp caster sugar
2 tsp lemon juice
1 drop of lemon yellow-colouring

Method:

For the Crust:
  1. Get an 8” springform pan and line the base only, with baking paper. Lightly grease the side.
  2. Crush the digestive biscuits in a food processor or fill a large plastic bag with biscuits and smash them with a rolling pin.
  3. Melt the butter and pour into the crushed biscuits.
  4. Mix well and press into the bottom of the pan forming a thin crust at the base of the pan.
  5. Chill in the fridge for 30 minutes or until needed.

For the Filling:
  • Meantime, we prepare the fillings. Softened the gelatine powder in hot water for 10 minutes in a metal bowl till gelatine dissolved. (I keep the gelatine solution warm by placing the small metal bowl over a bigger bowl of very hot water and stirring till all the gelatine powder dissolved).
  • Beat cream cheese with sugar till smooth. Add in lemon zest and beat well.
  • Mix in lemon juice and gelatine.
  • Finally, gently fold whipped cream into cheese mixture.
  • Pour into the cake pan and chill in the fridge for 3 hours before decorating with the toppings.
Toppings (Optional), thin yellow transparent jelly on the upper layer will make the cheesecake prettier. Heat gelatine powder in a small saucepan with water, sugar and 2 tsp of lemon juice, till dissolved. Remove and add in a drop of lemon yellow colour. Cool slightly and gently spoon on top of the cheesecake. Chill again in the fridge for 3-4 hours or preferably overnight.
 
 
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16 comments:

  1. Replies
    1. Sonia, no problem - I can share with you.

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  2. Hey, how about couriering me a piece to brighten up my day...... I'm choking in smog! Urgh!

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    Replies
    1. Arranged on super express service to you ... should arrive soon. So glad we have blue skies now .....

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  3. Chris, I want a slice too! The weather is soooo hot, is killing me!

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    Replies
    1. Ann, no problem. The weather is horrible ..... if only it would rain and bring the temperature down a little!

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  4. Looks so refreshing. Lemon just goes so well with cheese cake.

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  5. Hi Chris,
    I really am wishing that plate in right on my table now! Looks so good!

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  6. Lovely lemony cheesecake & so refreshing & the color is so inviting! YUM! ;)

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  7. Thanks, Kit. This is really a refreshing cheesecake.

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  8. Hi Chris

    Your cheesecake looks beautiful...I can never resist Lemon Cheesecake! :-)

    The haze and heat has been pretty unbearable and we are glad for the rain yesterday which provided much relief...the haze has cleared pretty much but I expect it be back very soon :-(

    Thank you so much for dropping by and very glad you like the recipe.

    Warmest rgds / Rita
    (http://ritasbasket.blogspot.com)

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  9. hello chris, looking at the photo, i want a slice too!

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  10. Lena, you are late - finished. Next time come early ok? :)

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  11. I love the yellow. Makes one happy.

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