Chilled Lemon Cheese Cake

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.