This is a delicious recipe for a basic egg-free cheesecake. It's even better if topped with a layer of tinned fruit in thick syrup before being chilled.
1 1/2 cups crushed digestive biscuits
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
500g cream cheese
2 teaspoons lemon juice
500ml thickened cream
1/3 cup white sugar
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Directions Preparation:30min › Extra time:8hours chilling › Ready in:8hours30min
In a small bowl, stir together the biscuit crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of a 25cm springform pan. Chill until firm.
In a medium bowl, beat together the cream cheese and lemon juice until soft. Add thickened cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.
I made a few alterations and will make a few more next time. I found the base a bit sweet (but very yummy) so will add less or maybe even no sugar next time. I did the base in the food processor, ie added biscuits and cinnamon and whizzed til it was just crumbs, then added sugar and poured the melted butter in while it was running. Took about 30 sec! I added heaps more lemon juice to the filling and not a lot of sugar. I added it in really small amounts to taste. I added strawberries to serve- yum. It was a large sized cheesecake and served 8 adults and 4 kids with leftovers! Overall it took me about 5 minutes to prepare (plus refrigeration time) and it tasted delicious. - 14 Oct 2011
I have just finished making this cheesecake, it was so simple and quick, I had extra 250gms of cream cheese so adjusted the recipe accordingly. What I tasted on the spoon was delicious and it looks quite thick, so I don't think there will be any problems with setting. - 22 Jul 2014