Lemon cheesecake is a classic dessert, and we’ve given it a fun twist in this recipe with a layer of zingy homemade jelly. This lemon cheesecake recipe is no-bake and requires some forward planning. It’s best to begin this recipe a day ahead.
You’ll need these…
Ingredients
Method
Invert the base of a 20cm springform cake pan to allow for easy removal of the cheesecake; grease and line the base and the side of the pan; bringing paper 3cm over the top of the pan.
Process the biscuits into fine crumbs and place in a medium bowl. Add the melted butter and macadamias and stir to combine. Press biscuit mixture firmly over base of the pan using the bottom of a straight-sided glass. Refrigerate while making the filling.
FILLING Place the cold water into a ramekin or cup, sprinkle over gelatine powder. Whisk with a fork and stand for 1 minute. Melt in the microwave on high for 10 second increments until gelatine is dissolved.
Beat the cream cheese and sugar in a medium bowl with an electric mixer until smooth and creamy. Beat in the condensed milk and juice until smooth. Add the gelatine mixture; beat until well combined.
Whip the cream in a medium bowl with an electric mixer until soft peaks form.
On low speed, fold the whipped cream into cream cheese mixture until well combined. Spread the mixture over the prepared biscuit base. Cover; refrigerate for at least 4 hours or until set.
LEMON JELLY Add the juice and sugar to a small saucepan; sprinkle over the gelatine. Stand for 1 minute. Place saucepan over low heat, cook, stirring, until sugar and gelatine are dissolved. Remove from heat and cool to room temperature. Pour lemon jelly over cheesecake and refrigerate 3 hours or until jelly is set.
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