Quick Lemon Cheesecake Food

EASY LEMON CHEESECAKE (NO BAKE)

Steps:

• Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
• Melt the butter (40g).Crush the digestive biscuits (100g). Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
• Finely grate the zest of 2½ lemons. Squeeze out the juice until you have enough for 5 tsp and set aside.
• Whip the double cream (280ml/300g) until it forms a soft peak. Add the cream cheese (250g), caster sugar (100g), lemon zest and lemon juice.Whisk together until combined and thick.
• Remove the tin from the fridge and add the lemon mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps. Once you've added all of your lemon mixture, smooth the top with a palette knife. Put your cheesecake into the fridge for at least 2 hours to set fully.
• When you're ready to serve, carefully remove the cheesecake from the tin. You may find the edges become a little smudged as you do this. If this happens, simply run a small palette knife around the edge of the cheesecake to smooth it out again.

LEMON CHEESECAKE

Steps:

• Prepare the oven and baking sheet: Preheat the oven to 350°F. On a baking sheet place a sheet of aluminum foil large enough to wrap around the outside of the springform pan. Set it aside.
• Reduce the heat and create a steam bath: Turn the oven down to 325°F. Place a 9x13-inch baking dish on the lower rack of the oven and fill with boiling water; this will create a steamy environment for the cheesecake to bake.
• Allow the cheesecake to cool slowly: Turn off the oven and allow the cheesecake to cool for 60 minutes with the oven door closed. Crack open the oven door (place a wooden spoon between the door and the frame of the oven to keep it just cracked) and allow the cheesecake to cool for an additional 45 minutes before removing from the oven to cool on a baking rack, until it reaches room temperature. The cheesecake may have domed slightly while baking but should deflate to a flat top with a small ridge around the edge, as it slowly cools. Remove the foil once the cheesecake has cooled to room temperature (anytime after the cheesecake has pulled away from the edges of the pan and it's cool enough to handle).
• Transfer to the refrigerator: Once the cheesecake is at room temperature, transfer it to the refrigerator to chill for at least 6 hours before serving.

QUICK LEMON CHEESECAKE

Steps:

• Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.
• Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust.
• Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.