Lemon Cheesecake without Gelatine

Lemon Cheesecake without Gelatine

This lemon cheesecake set without gelatine has been a staple cheesecake recipe for over 40 years. I remember my mother making this for special occasions when I was a child.  I make this with The Tefal Cuisine Companion prepared cream cheese (recipe for cream cheese can be found on this blog using the search function). For this cheesecake to successfully set be sure to use ripe lemons. If using the cream cheese from this blog there is no need to blend until smooth, just add to the Cuisine Companion bowl and proceed from the 'Lemon Cream Cheese Filling'. This cheesecake should be chilled overnight before decorating. 

Ingredients 

140 gms Granita biscuits or similar

75 gms unsalted butter melted

250 gms cream cheese

395 gms condensed milk

1/2 cup lemon juice strained

Biscuit Base

Insert Kneading Blade, insert internal steaming basket, stopper in. 

Add biscuits

Pulse until biscuits resemble bread crumbs, place biscuit crumbs into separate bowl and add melted butter, stir to combine and press into base of 20 cm springform cake tin. Refrigerate. 

Rinse and dry Cuisine Companion bowl and Kneading Blade. 

Lemon Cream Cheese Filling 

Insert Kneading Blade 

Add cream cheese 

Sp8:30sec or until smooth. Scraping bowl as required. 

Add condensed milk

Sp8:1min or until combined. Scraping bowl as required. 

Insert Whisk 

Start Sp6:30sec adding lemon juice through hole in lid. 

Insert stopper 

Sp8:30sec. 

Pour into chilled crust and refrigerate 4 hours or overnight. 

Decorate as desired.