Description
This Lemon Fridge Cheesecake brings together a creamy filling and a crisp biscuit base with a fresh citrus finish. It’s a simple make-ahead dessert that’s easy to serve for any occasion.
Ingredients
Units
Scale
- 100 g digestive biscuits or cookies, crushed into fine crumbs
- 50 g sugar
- 50 g butter, melted
- 500 g full-fat cream cheese, softened
- 100 g icing sugar, sifted
- 5 ml vanilla extract or juice of 1/2 a lemon
- 200 ml double cream, cold and lightly whipped
Instructions
- In a mixing bowl, combine 100 g crushed digestive biscuits and 50 g sugar.
- Stir in 50 g melted butter until the mixture looks like damp sand. If it feels a bit dry, add 1 to 2 tsp more melted butter (as needed).
- Line a 20 cm springform tin with baking parchment.
- Press the biscuit mixture firmly into the base using the back of a spoon. Really pack it down so it holds together later.
- Chill in the fridge for at least 20 minutes until firm.
- In a large bowl, beat 500 g softened cream cheese until smooth.
- Add 100 g sifted icing sugar and 1 tsp vanilla extract or juice of 1/2 a lemon, then mix until creamy and fully combined. You can add a little extra lemon juice for a more lively taste.
- Gently fold in 200 ml lightly whipped double cream.
- Don’t overmix; keep it airy.
- Spoon the filling over the chilled base.
- Tap the tin lightly on the counter to remove any air bubbles, then smooth the top with a spoon or palette knife.
- Chill for at least 1 hour, preferably 2 to 3 hours, which gives a much firmer set and cleaner slices.
- To serve, run a knife around the edge, release from the tin, and slice with a warm knife for neat pieces.
Notes
Created, prepared, tried, and tested by Preshana
