20 Minute Lemon Cheesecake Recipe By Tasty Food

LEMON CHEESECAKE GRAHAM CRACKER ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the graham cracker crumbs, granulated sugar, brown sugar, baking soda, and salt. Add the melted butter, egg, and vanilla, and mix just until combined into a sandy dough.
• Divide dough into 12 golf ball-sized portions (about 1½ tablespoons of dough each). Roll between the palms of your hands into balls, then place on the prepared baking sheet, spacing about 2 inches apart.
• Bake until the cookies have spread and the edges are lightly browned, 12-14 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
• Once cooled, scoop about ½ cup of Kroger® Brand Deluxe Lemon Cheesecake Ice Cream onto the bottom side of a cookie, then sandwich with a second cookie, lightly pressing down. Roll the edges in the chopped pistachios. Repeat with the remaining cookies and ice cream.
• Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
• Enjoy!

LEMON CHEESECAKE

Steps:

• Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
• Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
• Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.